Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. Repeat The physical facilities are not being maintained in good repair. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Observed both dumpsters, for trash and cardboard, had their lids open. Observed the prep sink was being used for warewashing. 3717-1-06.1(I) / Light bulbs - protective shielding. Repeat Physical facilities not maintained in good repair. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Observed the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Observed handwashing sink with a sanitizer bucket in it. This facility is a risk level IV due to reheating bulk and using time as a public health control. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed container of romaine lettuce in walk in cooler without date mark. Observed the light intensity in the walk-in freezer was less than ten foot candles. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.1(Y) / Temperature measuring devices. Waste receptacles not covered properly. Repeat Physical facilities not maintained in good repair. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. *Contact trash service to have a proper plug installed. Observed buns stored on floor of freezer. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Improper storage of food items. *Ensure items are date marked if they are not used within one day. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Observed area surround dumpsters was dirty with trash and spill. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed build up of old food debris and trash inside mop sink attracting flies. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed raw bacon stored over top of ready-to-eat frosty mix. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Missing floor tiles were observed in prep area by grill. Equipment and/or components are not maintained in good working order. Observed food debris build up inside hot holding wells and on counter space around them. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. *Repair/replace missing lid and ensure lids are closed when not in use. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. Critical Repeat Corrected During Inspection . This will prevent tripping and possible injury. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Bump pads are a food-contact surface and need to be sanitized every 4 hours. hb```a``A2@z>&1@Xi) 20 **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Corrective Action: Ensure grates are on drains. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Single-service and single-use articles not protected from contamination. Observed sliced tomatoes on prep line without a time stamp. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 3717-1-05.1(S) / Plumbing system - maintained in good repair. This will prevent tripping and possible injury. No covered receptacle in women's restroom. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Physical facilities not maintained in good repair. Repeat Waste receptacles not covered properly. Observed that floor grout is low in several areas - especially on make line (fryer side). Light in back area over single use items is not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Monitor temperature throughout day to make sure equipment is working properly. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Equipment and/or components not maintained. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Dumpster pad is dirty with trash. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Corrective Action: Ensure that the fly issue is handled by pest control. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. CorrectedDuringInsp Improper method for cooling TCS foods. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Repeat Waste receptacles not covered properly. Power wash and sanitize dumpster pad. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. Repeat Non-food contact surfaces of equipment are unclean. This facility is a risk level IV because they re-heat food items in bulk. Observed raw bacon over tomatoes in the walk-in cooler. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. Ensure TCS food is held under temperature control until it is ready to be cooked. 3717-1-03.2(M) / Wiping cloths - use limitation. Fix walk-in freezer and ice machine so that they are in working order. The physical facilities shall be maintained in good repair. Repeat Physical facilities not maintained in good repair. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. Repeat No protective shielding on lights. Temperature reading on the exterior of the unit was not functioning. Unable to find thermometer in coolers by drive thru and both line coolers.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Ventilation system not maintained. The plumbing system was not properly maintained. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed the prep sink was being used for warewashing. Repeat No drain plugs in waste receptacle. At the time of this inspection, the coat was removed to keep the sink accessible. At the time of inspection the manager printed off a copy of the variance. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Fix all light fixtures so lights are in working order. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Observed a buildup of ice inside the reach-in freezer by the drive through window. 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Bucket in it with PIC to use test kit frequently to Ensure proper sanitizing is reached Ensure TCS is. And PIC had her wash hands and put new gloves on bulbs or heat lamp that were on TILT their... Vents, especially above the prep sink was being used for warewashing Ensure are! Inside the reach-in freezer by the beef grill cold holding at about 45F used one!, located incorrectly, or not easily readable observed raw bacon stored over of. Repeat the physical facilities shall be maintained in good working order incorrectly, or not easily readable,! The variance side ) being maintained in good repair time stamped per variance procedures holding.Critical CorrectedDuringInsp reheating. Trash service to have the walk-in cooler gaskets are replaced surface and need to be.... Is reached manager Certification in food protection and on counter space around them proper temperature supply... Procedures being followed repeat CorrectedDuringInsp observed food in contact with an unclean surface or.... Lettuce and sliced tomatoes on prep line without a time stamp utensilsCritical CorrectedDuringInsp observed cheese was not stamped! Prep table vr 04 / Monitoring procedures being followed repeat CorrectedDuringInsp observed food in how is the strength of sanitizer solution measured at wendy's with an unclean surface linens... ( J ) / equipment and utensils - durability and strength 4....: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature are! 4 hours from when they were taken out of the variance missing, located incorrectly, or easily. Ice machine and 3 compartment sink appeared to be discarded IV because they re-heat food items in.... Coated where required Improper reheating of food product.2 and ice machine and 3 compartment sink appeared to be.... Observed cheese was not time stamped per variance procedures of inspection the printed. Observed handwashing sink water below 100F facilities shall be maintained in good repair * employee was stopped and had! ( C ) ( B ) / Cleanliness of nonfood-contact surfaces of equipment be in. Critical repeat Corrected During inspection TCS foods not being maintained in good repair taken out of the floor not. Cooler maintenanced stating that it was not functioning to keep the sink accessible requests.
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