Food is properly identified and monitored Observation: No markings on make table to indicate time food items need to be disposed. Corrected on sight by marking each container with the time of disposition.
Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Observation: No written procedures for using time as a control for make table food items. Corrected on sight by writing procedure, and posting policy during inspection.
12/09/2014
Regular
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. No hot water available at handsink by 3 compartment sink.
Roasts held at a temperature of 130°F or above Cut tomatoes holding at 46*. Pico holding on make line at 60*. Discarded.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods General cleanliness issues throughout restaurant.
Cleanability of floors, walls, and ceilings Wall/floor juncture missing tile coving under 3 compartment sink. Grout missing between tiles in prep room.
equipment food contact surfaces and utensils clean to sight and touch. Walkin cooler walls are heavily soiled throughout cooler.
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