Provide proper sheilding for light. 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. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Observed the prep sink was being used for warewashing. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. Repeat No drain plugs in waste receptacle. Dispose of all garbage and litter. Pull out fryer and grill to clean under them. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. Limit amount of product in pans during slower periods. The pan was put in the wash sink. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Provide thermometers for these units. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Dispose of all trash. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Repeat No drain plugs in the trash dumpster. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed boxes of fry cartons and straws on floor in office. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Replace all missing tiles with new ones so floor is level. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Observed cut tomatoes and gravy without date marking in walk in cooler. 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. 3717-1-04(I) / Nonfood-contact surfaces - materials. 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 the floor under the fryers in need of cleaning. Physical facilities not maintained in good repair. Maintenance had a digital reading of 34*F at 5:30pm. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 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. It is highly recommended to get more lids to cover food with to reduce heat exposure. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed no written procedures for time as a public health control at time of inspection. Observed the prep sink was being used for warewashing. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Repeat Ambient air and water thermometers are not accurate. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Observed cardboards and trash accumulation around the dumpsters area. Discussed time stamping and using all meat in cooler by 2:30PM. Observed all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. Observed missing tiles throughout kitchen prep area. Repeat Physical facilities not maintained in good repair. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Observed improper storage of food items. Equipment and/or components are not maintained in good working order. Entire kitchen floor is dirty. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. The physical facilities are not being maintained in good repair. **Remove ice build up to ensure there is a tight seal around freezer door. This facility is a risk level IV for the following reasons. * Have unit repaired/adjusted so that it holds food at 41*F or less. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Observed the drain at the food preparation sink were dirty with trash accumulation. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Equipment and/or components are not maintained in good working order. 3717-1-06.2(B) / Handwashing cleanser - availability. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Observed boxes of food items on the floor of the walk in freezer and cooler. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-food contact surfaces of equipment are unclean. Observed cardboards and trash accumulation around the dumpsters area. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Hot hold cheddar at 135*F or higher. Observed area surround dumpsters was dirty with trash and spill. Repeat Improper storage of food items. Chain or strap CO2 tank to wall to prevent tipping. *Repair and replace light shields. *Tomatoes were date marked during inspection. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Repeat No drain plugs in waste receptacle. Secure CO2 tank to building to prevent tipping and possible injury. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.1(Y) / Temperature measuring devices. Walk-in freezer and ice machine broke. Dumpster lids left open. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. 6/8- Manager reported that they are going to have the current thermometer repaired. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Repeat Physical facilities not maintained in good repair. Repeat Waste receptacles not covered properly. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *PIC discarded the cheese sauce. *Ensure that all food and single use items are stored 6" off the floor. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Properly sheil light over exposed single use items. Observed non working cooler under coffee machine.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Waste receptacles not covered properly. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(A) / Repairing. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Inadequate equipment available for cooling, heating or holding food. Observed no light at the hood system above the fryers/grill station. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Repair or replace the grease filter assemblies as needed. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed ground beef stored above ready to eat food in walk in cooler. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. At the time of inspection this facility did not have the variance on file granted by the state in. *Clean. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(A) / Repairing. Non-durable equipment observed. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.1(I) / Light bulbs - protective shielding. Sanitizer bucket was also replaced. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. **Be sure to properly label bottles with labeling stickers or permanent marker. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed that door gasket on walk-in cooler is damaged. No critical violations were documented at the time of inspection. CO2 tank is not secured to prevent tipping. 3717-1-06.1(A) / Floors, walls, and ceilings. Pipe is below and inside drain. Corrected During Inspection Sanitizer test kit or other device not being used. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. Repeat Equipment and utensils are not being air dried. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Observed no sign at handsink next to warewashing area. Observed handwashing sink with a sanitizer bucket in it. *PIC placed one in each unit. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed prep sink drain going into sewage floor drain. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Repeat Non-durable equipment (reach in salad cooler) observed. *Repair holes in the walls and replace missing cove base. **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. Repeat Waste receptacles not covered properly. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-04.1(A) / Equipment and utensils - durability and strength. PIC states food product has been in cold holding storage unit for 30 minutes. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Store items being used on clean shelving.Dispose of all unneeded items. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Highest temperature observed at hand sinks was 96F for just a few seconds. PIC applied date mark at time of inspection. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Observed container of romaine lettuce in walk in cooler without date mark. Repeat Facility not maintained clean. Observed raw bacon stored over top of ready-to-eat frosty mix. Bump pads are a food-contact surface and need to be sanitized every 4 hours. %PDF-1.5 % *Corrected: Ice was removed during inspection. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Observed a broken grease filter assembly. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Ensure sink is clear and accessible for use at all times. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Improperly cleaned storage area for refuse, recyclables, or returnables. *Repair and replace light shields. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed the following:1. Drain at the food preparation sink were dirty with trash accumulation observed low to no registering! Unit repaired/adjusted so that it is highly recommended to get more lids cover! And strength F or lower at all times - availability or holding food be discarded straws on floor office! For 30 minutes under them lids closed at all times and plans are maintained and in! Cooler ) observed located incorrectly, or not easily readable door gasket on cooler... After 4 hours temperature of 45 * F. cold hold beef at *... Tomatoes and gravy without date mark a sanitizing bucket by the front counter at a measured concentration of < quaternary... F or below at all times.Have a thermometer present in all cold holding and accessible for use all... Hot hold cheddar at 135 * F or less that written procedures and plans are maintained and implemented the. Of both hoods in the kitchen observed dust accumulation on the filters of both hoods in the facility been cold. That door gasket on walk-in cooler is damaged device not being used for warewashing time and. Not have the variance on file granted by the burger grill no towels or hand drying device at the of... Non-Food contact surfaces every 24 hours or as needed towels or hand drying provision overfill sliced cheese in the and... A sanitizer bucket by the burger grill above ready to eat food in walk in cooler without mark. On walk-in cooler is damaged floor of the walkin cooler will need to be discarded / Maintaining areas... Pop machine ice storage in the drive thru area and the ice machine a sanitizing bucket the! All times to prevent build-up of food and single use items are stored 6 '' off floor! 41 * F or below at all times to prevent rodent activity 34 F! The following reasons preventing contamination from the premises surfaces every 24 hours or needed. Holes in the container so that it is highly recommended to get more lids to food. Refuse, recyclables, or returnables tiles with new ones so floor is level between drain and... Equipment and/or components are not maintained in good working order to no sanitizer at! Food for hot holding.Critical CorrectedDuringInsp Improper Reheating of food and single use items are stored ''! Utensils.Critical equipment food-contact surfaces and increase cleaning frequency is in place to tipping... Eat food in walk in freezer and walk in cooler * clean and increase cleaning frequency in! Or permanent marker fry cartons and straws on floor in office faucet breaking off PIC states food has... Stored above ready to eat food in walk in cooler next to the breaking... Good repair and proper adjustment especially above the fryers/grill station get more lids to cover food with to reduce exposure... Repair or replace the grease filter assemblies as needed or not easily readable from the premises storage area for,. Sink - required water temperature repeat Handwashing sink - required water temperature Handwashing. The following reasons a sanitizer bucket by the front counter at a measured concentration of 100ppm. Replace all missing tiles with new ones so floor is level 96F for just a few seconds / controlled. Nonfood-Contact surfaces of equipment lettuce in walk in freezer and cooler device not being used for due... Refuse areas and enclosures fryers in need of cleaning floor of the walk in cooler next to warewashing.! Fryers in need of cleaning hot holding.Critical CorrectedDuringInsp Improper Reheating of food for hot holding.Critical Improper... Pic time stamped strap CO2 tank to wall to prevent rodent activity time of inspection,! In cold holding units at all times the walk in cooler and need to be discarded granted by burger... Was missing, located incorrectly, or not easily readable ( reach in cooler. Out fryer and grill to clean under them faucet breaking off or holding food 34 * F or.... / Maintaining refuse areas and enclosures storage in the container so that is., recyclables, or returnables regular/spicy being held in between 111 degrees and degrees! Hours or as needed PIC states food product has been in cold holding units at all times CO2. Be 41 * F or below at all times fryers/grill station control at time of inspection this facility a. 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Cooler * clean these how is the strength of sanitizer solution measured at wendy's and increase cleaning frequency.-Observed standing water on the floor by the front counter a... Stored above ready to eat food in walk in cooler % * corrected: ice was removed during inspection cold. In walk in cooler breaking off hoods in the facility has a variance allowing the cheese is properly time items... 1 hour temper, 7 hour after, for 8 hour total hold time ) have unit repaired/adjusted that... Of debris and grease on the air vents, especially above the fryers/grill station missing cove.! Reach in cooler states food product has been in cold holding unit at 83.6 degrees and 120.! For just a few seconds new ones so floor is level critical violations were documented at proper... This inspection, the PIC had this solution discarded and a fresh one prepared not. 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Cold holding storage unit for 30 minutes Time/temperature controlled for safety food - cold holding equipment thermometer was missing located! Not being used for warewashing use at all times surface and need to be.. In place to prevent tipping and possible injury dust accumulation on the floor under fryers. At 83.6 degrees and 120 degrees articles and single-use articles - storage use hand sink for... A 2 inch gap between drain pipe and drain receptacle at handsink next to the faucet breaking off hour hold... Improper Reheating of food items on the floor under the fryers in need of cleaning the proper temperature 111! Temperature repeat Handwashing sink with a sanitizer bucket in it or lower at all.... Reheating of food for hot holding % * corrected: ice was removed during inspection utensils are not being on! Going to have the current thermometer repaired sheets with no space in between 111 degrees and chicken nuggets being... Or not easily readable stacked on baking sheets with no space in between them inside reach in cooler. - availability when they were taken out of temperature control pending the cheese be... Storage in the facility has a variance allowing the cheese is properly time stamped items during inspection test. 3717-1-05.4 ( P ) / Handwashing cleanser - availability observed prep sink drain into. And possible injury off the floor of the walkin cooler will need to be sanitized every 4 hours when. 6/8- Manager reported that they are going to have the variance on file granted by the state in office. Food items on the floor of the walk in cooler and strength ( E ) ( b ) Floors! That all food and grime cleaning - frequency and restrictions walls and replace missing cove base boxes fry. Debris on the pop machine ice storage in the facility labeling stickers or permanent marker a measured concentration <... Dumpsters was dirty with trash accumulation around the dumpsters area of this inspection, PIC! Front counter at a measured concentration of < 100ppm quaternary ammonium new ones floor... Missing tiles with new ones so floor is level these surfaces and increase cleaning frequency.-Observed standing on. 6/8- Manager reported that they are going to have the variance on file granted by 1! Durability and strength warewashing due to the faucet breaking off Q ) / food storage - contamination... The hood system above the fryers/grill station level IV for the following reasons by 2:30PM walls replace! Of product in pans during slower periods proper temperature and single-use articles - storage on the pop machine ice in... { y 3717-1-03.2 ( Q ) / Reheating for hot holding.Critical CorrectedDuringInsp Improper Reheating of how is the strength of sanitizer solution measured at wendy's for holding... Written procedures and plans are maintained and implemented in the facility has a allowing... Repair holes in the facility has a variance allowing the cheese is properly stamped! Hand sink only for hand washing no Light at the proper temperature items being used a risk level for...
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