Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Racks in front reach-in cooler soiled. Wooden shelving soiled.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Missing thermometers
Packaged foods shall comply with standard of identity requirements Observation: Cakes and ice cream pies not labeled with contact information or ingredients.
Service sink required Observation:Establishment does not have mop sink - see notes. Past practice has been to dump in sanitizing compartment of three compartment sink, will stop this practice immediately.
Miscellaneous sources of contamination Observation: Ice cream cups stored next to hand sink, no barrier.
Common name-working containers Observation: Chemicals in unlabeled spray bottles, labeled at time of inspection.
03/17/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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