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Business Info

Restaurant: WENDY'S #9198
Address: 3660 Gender Rd, Canal Winchester, OH 43110-8679
Total inspections: 12
Last inspection: Nov 14, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

*No violations were noted during the time of the inspection
Updated Green Placard
PIC: Courtney

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness guidelines are placed in employee files.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed employees change their gloves in situations that required them to do so.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Courtney, was very knowledgeable of food safety and code compliance based on her responses to food safety questions. The person in charge is ServSafe certified.
VI: Thawing - Discussed foods being thawed under refrigeration (guacamole, eggs) and as part of the continuous cooking process.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using ice wands . Chili is reheated to at least 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were

Updated Green Placard
PIC: Courtney

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is posted.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Handwashing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, , was very knowledgeable of food safety and code compliance based on her responses to food safety questions.
VI: Thawing - Discussed foods (eggs, guacamole) being thawed under refrigeration.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding –All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using rapid cools. All foods are reheated to 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Protection from Contamination - Raw animal products was separated from ready to eat foods. Foods were properly covered in storage.
XII: Chemical - Chemicals

PiC Pat
updated green sign

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) OK
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Chile-cods with ice stick
VIII. Date Marking/Time as a Public Health Control (+) ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical Ok
XIV. Transporting Food off Premise (+) Na
XV. Temperature Measuring Devices (+) o K
.

Pic Bill
updated green sign

Discussed
Provided information
I. Employee Health (+) ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) o K
IV. Person in Charge/Demonstration of Knowledge (+) Serve safe
V. Thawing (+) in wAlkin
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Above 234 and below 42
VIII. Date Marking/Time as a Public Health Control (+) are dated
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) ok

Updated Green Sign

Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
XII. Chemical (+) properly stored and labeled
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Bob
Updated green sign

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) guacamole and boiled eggs under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (-) Was not marking times on items using time instead of temperature
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants