- Posting inspection reports
Observation: Didn't have most recent inspection report. Must post in area viewable to the public.
- Plumbing system repaired according to law
Observation: Faucet on food prep sink is leaking. Must repair to maintain in good condition.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on the reach-in freezer in kitchen is damaged. Replace as needed.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in three compartment sink was tested too low. Must replace more frequently to ensure sanitizing concentration is maintained at 200ppm. Recommended to adjust dispenser to 300ppm.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thermometer in the following coolers to ensure adequate temperature is maintained: 1) Salad cooler at drive thru, 2) Back counter cooler. Put new thermometer. Corrected on site.
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09/17/2015 | Regular |
- Posting inspection reports
Observation: Didn't have most recent inspection report posted. Must post in area viewable to the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup on the bottom shelving of reach-in freezer in prep area. Clean as needed.
- Food employees hair is effectively restrained
Observation: Food handler was not wearing hair restrains. Food handling employee must wear hair net or hat to adequately restrain hair when working around food.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have thermometer in Salad reach-in cooler nearby warewashing area. Must provide thermometer to monitor cooler temperature.
- Hand and arm jewelry prohibition
Observation: Food handler was wearing wrist watch. Remove any wrist or hand jewelry unless is a plain wedding style band.
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07/17/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/14/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) Wall by the flat top griddle was missing stainless cover. 2) Cove base was missing behind whole service conter. Install.
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07/29/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) Ceiling tile was missing above ice machine. 2) Wall by the flat top griddle was missing stainless cover. 3) Cove base was missing behind whole service counter. Install.
- Drying mops
1) Observed a burnt out light bulb under hood system. Replace. 2) Must have mop rack to store wet mop. Mops must be air dry.
- Plumbing system repaired according to law
Coffee sink under menu poster leaks. Must repair to maintain in good condition.
- Light intensity
1) Observed a burnt out light bulb under hood system. Replace. 2) Must have mop rack to store wet mop. Mops must be air dry.
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer was tested at 100 ppm, too weak. QA sanitizer should be beween 200-400 ppm. May not use dispenser until can dispense sanitizer at correct concentration. Called for service during the inspection.
- Backflow protection
air gap, device standard, when required
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07/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
All food contact surfaces must be washed, rinsed, and sanitized before use (ex. containers, utensils, ice machine, ice bins and equipment)
- Drying mops
1) Observed a burnt out light bulb under hood system. Replace. 2) Must have mop rack to store wet mop. Mops must be air dry.
- Cleanability of floors, walls, and ceilings
1) Ceiling tile was missing above ice machine. 2) Wall by the flat top griddle was missing stainless cover.3) Cove base was missing behind whole service counter. INSTALL.
- Backflow protection
air gap, device standard, when required
- Light intensity
1) Observed a burnt out light bulb under hood system. Replace. 2) Must have mop rack to store wet mop. Mops must be air dry.
- Plumbing
materials, design, construction and installation
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink has no hot water provided in women restroom. Must provide hot water 100*F and above for hand washing purposes.
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07/18/2013 | Routine |
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