- Plumbing system maintained in good repair
Observation: cold water faucet not working at hand sink today
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hot water faucet did not get hot today
- Handwashing cleanser, availability
Observation: no hand soap available at the hand washing sink to encourage frequent hand washing.
|
06/01/2015 | Illness Complaint |
- Utensils and pressure measuring devices maintained
Observation: utensils used in both rice containers do not have a handle and food may be contaminated by hands. Need a utensil with a handle in each rice container.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: green food baskets need to be washed, rinsed and sanitized after each use. Visible food caked on them today while sitting on shelf empty.
- Storage of clean equipment and utensils
Observation: clean silverware was stored in basket handles down and should be handles up so food contact surface is not touched when dispensed
- Light bulbs, protective shielding
Observation: light over food prep table needs a sheild
- Hand drying provided
Observation: paper towels or hand dryer needed in ladies restroom
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Wendy's food safety certification expired in 2013. She needs to retake the test to be certified.
- Handwashing cleanser, availability
Observation: hand soap needed at kitchen hand sink. corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: kitchen hand sink should be kept clean to encourage frequent hand washing.
|
01/21/2015 | Regular |
| No violation noted during this evaluation. | 10/23/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/22/2014 | Follow Up LOC |
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: be sure to wash all vegetables prior to cutting. Cut Napa cabbage in make table still had dirt particles on it.
- Toilet tissue available
Observation: toilet tissue needed in restroom immediately.
- Outer openings are protected
Observation: new back screen door looks good but it does not go all the way to the floor. A skirt should be added to the bottom to keep insects and rodents from entering.
- Light bulbs, protective shielding
Observation: light shield needs replaced over the work table in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: can opener should be wiped down after each use and thoroughly washed, rinsed and sanitized daily.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: upright freezer needs meat better protected when stored. Should not have meat stacked unless it is covered or wrapped well first. Be sure to use food safe products such as plastic wrap and bags intended for food and not grocery bags for food storage.
- Protecting food from environmental contamination
Observation: bags of onions should not be sitting directly on the cooler floor. Elevate at least 6 inches off floor.
- Handwashing cleanser, availability
Observation: there was no hand soap in kitchen. Be sure to keep hand soap by the small sink at all times to encourage frequent hand washing. Recommend placing a dispenser above the sink.
|
08/13/2014 | Routine |
| No violation noted during this evaluation. | 03/27/2014 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Hand drying provided
Observation: hand sink had no paper towels today.
- Protecting food from environmental contamination
Observation: raw meat sitting directly on shelves in freezer. Should be properly protected, wrapped, so there is no contamination
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: can opener needs cleaning and should be wiped down after each use to prevent cross contamination
|
03/24/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/14/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some cleaning issues observed today include: fronts of equipment in kitchen, handles, booth needs repaired so it is smooth & easily cleanable, freezers need cleaned and defrosted.
- Plumbing system maintained in good repair
Observation:drain leaks at mop sink
- Handwashing cleanser, availability
Observation:no hand soap at kitchen hand sink
- Outer openings are protected
Observation: back screen door needs replaced before warm weather starts as it is ineffective.
- Capacity, availability, and pressure of hot and cold water
Observation: no cold water at kitchen hand sink. It was turned off at valve because it drips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:slicer needs to be disassembled and deep cleaned more often
- Hand drying provided
Observation:no paper towels at kitchen hand sink
- Foods are cooled using appropriate methods
Observation:once food falls below 135deg it should be moved to cooler. S&S chicken ranged 104-137deg on trays. Moved to cooler.
- Toilet room
receptacle, enclosed, fixtures clean
|
01/14/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:follow your cleaning schedule. Dining area and hall leading to restrooms needs cleaning. Failure to follow your cleaning schedule will result in implementation of a risk control plan.
- Toilet room
receptacle, enclosed, fixtures clean
|
01/07/2014 | Non Illness Complaint |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
07/29/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about New Great Wall Inc., 2125 College St, Cedar Falls, IA 50613 »