- WENDYS
- C4.1- Provide accurate thermometers in the cooler on the grill line across from ice maker and reach-in cooler at the drive thru to assure 41°F or below is being maintained. These coolers were holding below 41°F.
- 4.5- Bottom of upright freezer and gaskets have food debris. Clean this.
- PILOT TRAVEL CENTER
- R3.5- Provide missing ingredients for self serve Krispy kreme donuts. Provide a list of ingredients.
- R4.5/6.4- Walk-in cooler shelving and ceiling has a mold like substance. Clean this.
- 6.4- Floor in kitchen area under three compartment sink is dirty. Clean this.
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2/23/2012 | Standard2 | HANDWASHING- No paper towels available at the back hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection.
COLD HOLDING- Foods on top of reach-in near bun warmer were holding at improper temperatures. See temperature log below (*). Appears warmth from equipment may be reason these foods are warm. Discussed covering food or putting in the cooler until lunch starts. Potentially hazardous foods shall be held cold at 41°F and below. These foods were discarded during this inspection.
VARIENCE PROCEDURE- A time was not indicated on cheese per the approved variance procedure from the Ohio
Department of Health. A time was put on the cheese during this inspection.
New breakfast menu. Time in lieu of temperature is being used for the majority of these menu items. Please provide written procedures for these foods.
Accurate digital thermometer available for use.
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- The following are repeat violations from the previous standard inspection report dated 9/23/2011:
- 6.4 Hole in wall below brushes/cleaning tools. Repair damaged wall to provide a smooth, easily cleanable surface.
- 6.4 Continue cleaning the floor more thoroughly along the edges.
- 4.5 Observed a mold-like growth on wheeled cart storing cut tomatoes, onions, mayo, etc. inside the walk-in cooler. Clean this cart.
- Note: Upon arrival, Person-in-Charge stated hamburger cooler is not operational at this time. Hamburgers are stored on ice temporarily in top portion of unit until cooler is repaired. Bulk hamburger is temporarily stored on bottom shelf of sandwich prep cooler. Reportedly, the hamburger cooler is scheduled for repair today. Hamburgers holding on ice at 40-41°F.
- A new chili hot holding unit was purchased for the drive-thru area (same model as before). Chili temperature today: 170°F+
- New bun toasters added to operation AJ ANTUNES and Company model #VCT-2010 ETL Sanitation listed are approved for use.
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10/25/2011 | Follow Up 1 | |
- WENDY'S:
- */R 4.5/4.6 Grease build-up on pressure fryer basket. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- */C 4.4 Quat sanitizing solution residual in the three-compartment sink was 100 ppm. Maintain quat sanitizing solution at 200 ppm to effectively sanitize food contact surfaces. Note: Newly dispensed solution registered 200 ppm.
- R 4.4 Two damaged door seals on sandwich prep cooler across from French fry station, French fry freezer door, and hamburger cooler door seal. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.5 Soiled interior surface of pitcher. Reportedly, this is filled with water to clean the griddle. Clean the pitcher.
- 4.5 Food debris accumulation on bottom surface of upright freezer. Clean this area to remove food spills.
- 4.1 Damaged thermometer in three door sandwich station cooler (ice maker side). Unable to locate thermometer in sandwich prep cooler across from French fry station. Provide accurate thermometers in warmest area of coolers to assure foods are maintained at
- 41°F or below. Current temps: 38-41°F
- 6.4 Hole in wall below brushes/cleaning tools. Repair damaged wall to provide a smooth, easily cleanable surface.
- 6.4 Grease and food debris on the floor near fryers. Clean the floor more thoroughly.
- 6.4 Soiled floor along edges in corner where hole in the wall is located and behind the Frosty machine/coffee area near drive thru.
- Clean the floor more thoroughly along the edges to remove grease accumulation and food debris.
- 6.4 Soiled walk-in freezer ramp. Clean the ramp.
- R 6.0 Missing grout between floor tiles in the following areas:
- - fryer area allowing grease and food debris to accumulate
- - drive thru area below the window near the wall allowing water to pool
- - ice maker area allowing water to pool
- - three-compartment sink area, food prep sink area, mop sink area, canned good storage area allowing water to pool
- Re-grout floor to provide a smooth, easily cleanable surface.
- Floor tiles area damaged in the following areas:
- - damaged floor tile in front of the three-compartment sink allowing water to pool
- - missing floor tile below handwashing sink allowing water to pool
- Replace damaged floor tiles to provide a smooth, easily cleanable surface.
- 4.5 Observed a mold-like growth on wheeled cart storing cut tomatoes, onions, mayo, etc. inside the walk-in cooler. Clean this cart.
- Note: A re-inspection will be conducted for the Wendy's area only in October.
- PILOT TRAVEL CENTER:
- R3.5 Missing ingredients for self-serve Krispy Kreme donuts. Provide list of ingredients.
- R4.5 Observed dust accumulation on walk-in cooler shelving. Clean the shelving to remove dust.
- R6.4 Observed dust accumulation on the walk-in cooler ceiling near fan units. Clean the ceiling to remove dust.
- R6.4 Soiled walk-in cooler floor underneath shelving. Clean the walk-in cooler floor more thoroughly below the shelving. Move shelving to clean the floor.
- See Critical Control Point inspection dated 9/23/2011.
- Please take steps necessary to correct repeat (R) violations.
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9/23/2011 | Standard 1 | Reportedly, corn dogs in hot holding unit are discarded within 3 hours.
Foods are thawed properly under refrigeration.
Three accurate thermometers available for use.
XIII Variance: Reportedly, Wendy's cheese slices are discarded within 8 hours. Wendy's obtained a variance for this procedure from the Ohio Department of Health. Cheese slices were not marked with a time. Be sure to mark the cheese with the time to be discarded upon removal from the refrigerator. Reportedly, the cheese was removed from the freezer approximately less than one hour ago.
VII Hot/Cold Holding: The following foods were holding at improper temperatures:
- hamburgers, 46-54°F
- chili in drive thru area, 128°F
Maintain potentially hazardous foods at 41°F and below; or 135°F and above to prevent possible growth of harmful bacteria which may cause a foodborne illness. Person-in-Charge added more water to chili hot holding unit. Please refrain from overfilling hamburger cooler next to griddle.
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- WENDY'S:
- *3.4 Potentially hazardous foods holding at improper temperature:
- - cheese in top area of sandwich station cooler 44°F
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness.
- *4.5/4.6 Grease build-up on fryer basket. Clean and sanitize food contact surfaces.
- R4.4 Damaged door seal on upright True freezer. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 3.4/4.4 Foods are not frozen in small freezer located below fry hot holding station. Frozen foods shall be maintained frozen. Repair freezer. Note: Foods were holding below 41°F.
- 6.4 Continue efforts cleaning the floor throughout.
- R 6.0 Missing grout between floor tiles in fryer area allowing grease and food debris to accumulate. Re-grout floor to provide a smooth, easily cleanable surface.
- Note: Gene's Refrigeration present during this follow-up inspection to adjust cooler and repair freezer.
- PILOT TRAVEL CENTER:
- 3.5 Missing ingredients for self-serve Krispy Kreme donuts. Provide list of ingredients.
- 4.5 Observed dust accumulation on walk-in cooler shelving and dry storage shelving. Clean the shelving to remove dust.
- R6.4 Observed dust accumulation on the walk-in cooler ceiling near fan units. Clean the ceiling to remove dust.
- R6.4 Soiled walk-in cooler floor underneath shelving. Clean the walk-in cooler floor more thoroughly below the shelving. Move shelving to clean the floor.
- R6.4 Soiled floor throughout equipment washing area surrounding grease trap. Clean the floor.
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2/17/2011 | Follow Up 1 | |
- WENDY'S:
- *3.4 Potentially hazardous foods holding at improper temperature:
- - hamburgers located in top area of raw meat cooler next to cooking equipment: 53-57°F,
- - cheese in top area of sandwich station cooler 46°F
- - hash browns 128°F
- - cheese sandwich station cooler 43°F
- -tomatoes top area of sandwich station cooler 50.8°F
- Maintain potentially hazardous foods at 41°F or below or 135°F and above to prevent possible growth of harmful bacteria which may cause a foodborne illness. Person-in-Charge agreed to monitor temperatures and adjust if necessary.
- *4.5/4.6 Grease build-up on fryer baskets and soiled plastic food containers in hot holding drawers above sandwich station cooler.
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- */C7.1 Observed sanitizer packets stored above frosty machines. Properly store poisonous/toxic chemicals in a separate, designated area to prevent possible contamination of food and/or clean equipment.
- R4.4 Damaged door seal on upright True freezer. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 3.2 Unlabeled squeeze bottle containing maple syrup. Label unidentifiable food with common name to prevent confusion and/or misuse.
- 3.4/4.4 Foods are not frozen in small freezer located below fry hot holding station. Frozen foods shall be maintained frozen. Repair freezer. Note: Foods were holding below 41°F. Person-in-Charge discarded foods that appeared low in quality.
- C4.1 Damaged thermometer in three door sandwich station cooler (ice maker side). Provide an accurate thermometer in warmest area of cooler to assure foods are maintained at 41°F or below. Person-in-Charge placed a thermometer in cooler today.
- 6.4 Observed food and grease accumulation along edges of floor. Physical facilities shall be cleaned as often as necessary to keep them clean.
- R 6.0 Missing grout between floor tiles in fryer area allowing grease and food debris to accumulate. Re-grout floor to provide a smooth, easily cleanable surface.
- PILOT TRAVEL CENTER:
- *5.1 Observed chemical dispenser tubing submerged below the flood rim level of the three-compartment sink. Adjust tubing so as to hang above the flood rim of the sink to prevent a possible cross-connection to water supply. Otherwise, provide written documentation dispenser is equipped with proper backflow protection.
- 3.5 Missing ingredients for self-serve Krispy Kreme donuts. Provide list of ingredients.
- 6.1 Missing coving at floor/wall juncture behind ice maker. Replace missing coving.
- 6.4 Observed feather duster stored on wire rack with bakery tissue, lemonade mix, etc. Properly store cleaning tools separate and/or below food and single-use items to prevent possible contamination.
- 4.5 Observed dust accumulation on walk-in cooler shelving and dry storage shelving. Clean the shelving to remove dust.
- R6.4 Observed dust accumulation on the walk-in cooler ceiling near fan units. Clean the ceiling to remove dust.
- R6.4 Soiled walk-in cooler floor underneath shelving. Clean the walk-in cooler floor more thoroughly below the shelving. Move shelving to clean the floor.
- R6.4 Soiled floor throughout equipment washing area surrounding grease trap. Clean the floor.
- 4.5 Dust accumulation on bottom surface of upright True freezer storing ice cream novelties. Clean this area.
- See Critical Control Point inspection dated 2/10/2011.
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2/10/2011 | Standard2 | This operation will be licensed as a Risk Level 4 for the 2011-2012 licensing period due to use of time in lieu of temperature for hot sandwiches on display for consumer self service in the Pilot area. Sandwiches are marked with a time and discarded in 4 hours or less.
Foods are properly dated inside the upright storage cooler.
Foods are thawed properly under refrigeration.
Two accurate thermometers available for use.
XII CHEMICAL: Observed PX 132 chemical spray bottle and Crud Remover cleaner stored on ice maker. Relocate poisonous/toxic chemicals to a designated area to prevent possible contamination of food and clean equipment. Personin-
Charge relocated chemicals today.
XI PROTECTION FROM CONTAMINATION: Damaged seam on Beanie Weenee canned good in retail area. Food packages shall be in sound condition. Store damaged goods in a designated area for credit or return to the supplier.
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- WENDY'S:
- *3.4 Potentially hazardous foods holding at improper temperature:
- - potatoes 86°F, eggs 113°F, cheese 46-48°F, diced egg (WI) 43°F, and cheese slices (WI) 43°F
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Person-in-Charge discarded potatoes, eggs, and cheese in front holding area. Person-in-Charge agreed to monitor walk-in cooler temperature and adjust if necessary.
- *4.5/4.6 Soiled plastic food containers on shelf above the three-compartment sink and in heat lamp holding area. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- */C7.1 Observed chemical spray bottles hanging above trays. Properly store poisonous/toxic chemicals in a separate, designated area to prevent possible contamination of equipment.
- R4.4 Damaged door seal on upright True freezer. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- R4.5 The following areas are soiled:
- - three door cooler door seals
- - food debris accumulation between door and seal on upright freezer causing seal to split
- - soiled wire rack below microwave
- - grease build up on heat lamp fixture
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- C4.1 Missing thermometer in three door cooler. Provide an accurate thermometer in warmest area of cooler to assure foods are maintained at 41°F or below. Person-in-Charge obtained a thermometer today.
- 6.1 Missing tile coving behind the food prep sink, behind upright cooler, and next to Frosty machine. Replace missing coving to provide a cleanable surface.
- 6.4 Observed food and grease accumulation along edges of floor throughout especially in the radio area, fryer area, condiment storage area, and drive thru area. Observed grease accumulation on wall behind the fryer. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.0 Missing grout between floor tiles in fryer area allowing grease and food debris to accumulate. Re-grout floor to provide a smooth, easily cleanable surface.
- 6.4 Observed food spills on the floor in the northwest corner of the walk-in cooler. Clean the walk-in cooler floor to remove food spills.
- R6.4 Observed dust accumulation on the walk-in cooler ceiling near fan units. Clean the ceiling to remove dust.
- PILOT TRAVEL CENTER:
- *3.4 Internal temperature of tornado was 121°F. Maintain potentially hazardous foods at 135°F or above.
- 4.5 Soiled interior surface of Amana microwave. Clean the interior surface of the microwave.
- 3.5 Missing ingredients for chocolate iced Krispy Kreme donuts. Provide list of ingredients.
- 4.5 Observed dust accumulation on walk-in cooler shelving. Clean the shelving to remove dust.
- R6.4 Observed dust accumulation on the walk-in cooler ceiling near fan units. Clean the ceiling to remove dust.
- R6.4 Soiled walk-in cooler floor underneath shelving. Clean the walk-in cooler floor more thoroughly below the shelving. Move shelving to clean the floor.
- 6.4 Soiled floor throughout equipment washing area and dry storage area. Clean the floor more thoroughly.
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9/15/2010 | Standard 1 | |
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