- Observed a build-up of dirt and debris. - Observed a build-up on floor, located behind ice machine.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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10/30/2015 | Standard and Foodborne Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/30/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food is received from approved sources.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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03/18/2015 | Critical Control Point Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation. -Observed food employee wearing a wrist watch.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. -Corrected
- Observed improper use and/or maintenance of wiping cloths. -Observed wet wiping cloths stored on various countertops and cutting boards.
Cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer of the appropriate concentration. -Discontinue leaving wet wiping cloths outside of the sanitizer bucket between uses.
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03/18/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Toxic materials are properly identified and stored.
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10/02/2014 | Critical Control Point Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. -Observed fry and nugget containers stored in the chute with the open end facing down, causing food employees to contact interior of the container with bare hands.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. -Corrected
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10/02/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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05/15/2014 | Critical Control Point Inspection |
- Food is not protected from environmental sources of contamination during preparation. -Observed employee cooling a strainer of chili meat in the 3-compartment warewashing sink instead of the food preparation sink.
During preparation, unpackaged food shall be protected from environmental sources of contamination. -Use the designated food preparation sink instead of the 3-compartment sink to prevent possible contamination of food. Corrected.
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05/15/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Wendy's Restaurant #914, 14944 Pearl Rd, Strongsville, OH 44136 »