No violation noted during this evaluation. | 01/27/2016 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/05/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair automatic closer of walk in cooler door to ensure that cooler door closes completely.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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02/05/2015 | Standard Inspection |
- A food employee was observed handling raw beef patties and then touching handles of food storage pans at the sandwich line.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/17/2014 | Critical Control Point Inspection |
- Observed food employee handle raw beef patties and then touch a food pan handle on the sandwich line without hand washing.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. This is a repeat notice for this violation.
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12/17/2014 | Standard Inspection |
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