Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Missing floor tiles were observed in prep area by grill. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. 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. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Improper storage of food items. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Non-durable equipment observed. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. 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. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Observed improper use and/or maintenance of wiping cloths. Raw beef patties at 44*F in grilling area. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. 3717-1-04.2(I) / Sanitizing solutions - testing devices. No covered receptacle in women's restroom. Repeat Facility not maintained clean. Secure CO2 tank to building to prevent tipping and possible injury. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed that door gasket on walk-in cooler is damaged. 286 0 obj <>stream 3717-1-04.1(Y) / Temperature measuring devices. PIC cooked all bacon inside of reach in cooler immediately. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 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. 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. Repeat CorrectedDuringInsp Improper storage of food items. The physical facilities shall be maintained in good repair. There was no working thermometer in the raw burger cooler. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Sanitizer bucket was also replaced. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Observed improper storage of food items. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Non-food contact surfaces of equipment are unclean. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Improper storage of food items. 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. 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. 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. *Ensure that all food and single use items are stored 6" off the floor. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(A) / Repairing. Observed a cleaning spray bottle that had a label that had warn off. No thermometer inside reach in cooler for raw bacon and beef patties. *Employee was stopped and PIC had her wash hands and put new gloves on. 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. 3717-1-06.2(E) / Handwashing signage. *Clean air vents. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Missing tiles may cause accidental fall. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Power wash and sanitize dumpster pad.Dispose of all trash. The sink runs constantly.A plumbing system shall be properly maintained. Reportedly bump pads are only cleaned once a month. Repeat No drain plugs in waste receptacle. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Repeat Non-food contact surfaces of equipment are unclean. Observed boxes of fry cartons and straws on floor in office. *PIC open test kit during inspection to test sanitizer. Observed hand wash sink in prep area that is dripping. Observed sanitzier buckets near front registers not labeled. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Observed hand sink near service window being used as dump sink. 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. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. 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. Internal temperature of bacon was between 50-55*F. 2. No hot water in men's bathroom. Repair wall and tile to properly maintain. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed a broken grease filter assembly. 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 build up on nozzle of pop machine in drive thru area. Ventilation system not maintained. Pull out fryer and grill to clean under them. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. *Ensure dumpsters are covered when not in use. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Corrected During Inspection Observed improper storage of food items. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Observed the following:1. Observed items were being stacked while wet during the inspection. 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 the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. *Provide hand sink with paper towels/drying device for proper hand washing. The plumbing system was not properly maintained. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. Observed build up of old food debris and trash inside mop sink attracting flies. **Must have letter of approval on file and written procedures. 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. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. CORRECTIVE ACTION: 1. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. PIC had employee starting cleaning. Observed old food, grease and dirt all over the noted areas. *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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Missing floor tiles by prep line and grill. How to Sanitize . No written procedures for responding to vomiting or diarrheal events. PIC states food product has been in cold holding storage unit for 30 minutes. Non-food contact surfaces of equipment are unclean. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed the light intensity in the walk-in freezer was less than ten foot candles. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Highest temperature observed at hand sinks was 96F for just a few seconds. 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. Temperature reading on the exterior of the unit was not functioning. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Equipment and/or components are not maintained in good working order. Non-durable equipment observed. 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. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. *Corrective Action: Ensure all TCS foods are properly date marked. Sweep and mop out freezer.Sweep and mop entire kitchen floor. *Clean nozzle of pop machine in drive thru area. Ventilation system not maintained. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. 235 0 obj <> endobj Equipment and/or components not maintained. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 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. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. This will prevent tripping and possible injury. 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. Repeat Non-durable equipment observed. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-05.4(N) / Covering receptacles. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. 3717-1-06.4(A) / Repairing. Facility is a risk level IV due to reheating in bulk. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Entire kitchen floor is dirty. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Ventilation system not maintained. Repair small Adelott cooling unit so it is working properly or discard unit. Observed missing cove base on either side of managers office. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-05.4(N) / Covering receptacles. Observed hand sinks throughout the facility with hot water below 100F. Observed hand sink by 3 compartment sink needing cleaned. PIC moved beef patties to walk in cooler at time of inspection. Sanitizer was then observed at the required concentration. 3717-1-06.4(A) / Repairing. *Products iced down at time of inspection. 3717-1-05.4(N) / Covering receptacles. Repeat Non-durable equipment observed. 3717-1-03.2(M) / Wiping cloths - use limitation. Ventilation system not maintained. Small one door cold hold unit is not cooling properly. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Physical facilities not maintained in good repair. Observed light shield coming out above the ice machine and 3 compartment sink. Repeat Non-durable equipment observed. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.1(Y) / Temperature measuring devices. Observed both dumpsters, for trash and cardboard, had their lids open. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 3717-1-05.3(C) / 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. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. 3717-1-04.8(A) / Equipment and utensils - air-drying required. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 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. Repair/replace to properly maintain unit. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Store ground beef on bottom shelf below ready to eat food. Repair or replace the grease filter assemblies as needed. 3717-1-05.4(O) / Using drain plugs. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Priority Violations: 0. 3717-1-06.2(E) / Handwashing signage. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Store items being used on clean shelving. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Properly sheil light over exposed single use items. 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. 3717-1-06.4(A) / Repairing. Non-durable equipment observed. Observed area surround dumpsters was dirty with trash and spill. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 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