- [2] Food protected during storage; preparation; display; service; transportation
Initially make up units holding food 37F-50F; Reviewed operator temperature logs which showed the units at 38F at lunch time. Lids placed on cheese and tomatoes; which temped approximately 20 minutes later at 40-45F. Ambient air measured at 42F and 48F initially; then dropped to 39F and 40F. Per operator; items in unit are replenished approximately every 30 minutes to 2 hours. Do monitor unit to ensure product is maintained at 40F or below or apply time monitoring system to ensure potentially hazardous food is not kept above 40F for more than 4 hours.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed good employee handwashing-gloves in use; discussed proper glove use with no issues noted-discussed cooling procedure with no issues noted. Recommend documenting cooling to ensure product is cooled from 135F to 70F within 2 hours and from 70F to 40F in an additional 4 hours. Cooling logs provided to operator.-final cook temperature on burger at 158F-hot holding ok - chili at 147F and 150F; chicken at 141F; potatoes at 197F-freezer at -5F-walk in all product between 38-40F-raw hamburger cold holding unit 39-42F-no thawing takes place-date marking system in place. discussed first in; first out procedures with no issues noted.-food and single service items properly stored-chemicals labeled and properly stored-ice machine clean; scoop properly stored-restrooms clean and stocked-sanitizer bucket at 200ppm quat-3 compartment sink and test strips available. Do test daily to ensure sanitizer is maintained between 200-400ppm quat.-dumpster area clean-regular pest control by Copesan; no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/13/2015 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit .(raw hamburger reach-in) Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Corrected on-site.
- [1] Installed; maintained
Repair leak in three-comp. sink drain line
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked *ensure no dishes/utensils are stored in or on hand sink for accessibility for employee hand washing-observed employee hand washing-gloves in use for ready-to-eat food preparation/service-make-up units less than 40F -cheese; lettuce; tomato 40F to 45F-raw hamburgers in reach-in at 37F-salad reach-ins at 38F-hot holding: -baked potato; chicken 158F to 170F; chili 168F-cooking temperature of hamburgers checked at 190F-walk-in at 38F -cheese 40F-containers labeled and dated - discussed date marking procedures with no problems noted-observed temperature logs and cooling logs for chili meat-discussed cooling procedures for chili and chili meat with operator-freezers less than 0F-ice machine clean; scoop stored properly-ice bin scoops stored properly-three-comp. sink sanitizer and sanitizer buckets at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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3/18/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves in use for ready-to-eat food prep/service-make-up units less than 40F *ensure all thermometers on placed in a conspicuous location -cheese; tomato; lettuce 38F-44F-hamburger cold holding unit 38F -all hamburger patties 38F-41F-hot holding: -chili 168F -beef 158F -chicken 160F -baked potato 167F-discussed cooling procedures for chili with no problems noted-observed equipment/temperature logs in use-walk-in at 38F -cheese; eggs; raw bacon; and raw beef 37F-40F-raw product stored properly - no cross-contamination issues noted-containers labeled and dated-walk-in freezer at 5F-reach-in freezer at -10F-wiping cloth sanitizer buckets and 3-comp. sink sanitizer checked at 200 pppm quat-chemical test kits available-ice machine clean; scoop stored properly-ice bin scoops stored properly-food and single service items all stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; and fever) are excluded for the duration of symptoms and 48 hours after symptoms stop.
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9/9/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed salt & pepper containers with food stains. Clean all containers on regular basis to prevent cross contamination of food products. Correct by 12/7/12.Observed stereo dirty with food debris and dust buildup clean on regualr basis to maintain sanitary conditions. Correct by 12/7/12.
- General Comments that relate to this Inspection
Notes:Walk in refrigerator @ 40 f. Hamburger patties 38 f; Veggies 38 f. All food products labeled and dated. Walk in freezeer 0 f. All food products frozen. Reach in coolers @ 40 f. All products labeled and dated. Hot holding: Breaded chicken 155 f; Grilled 160 f; Burgers 168 f; Eggs 160 f; Sausage 167 f; Chili 170 f; Potatoes 169 f. Serving utensils clean and stored properly.Ice machine and bins clean - scoops stored properly.Handsink stocked properly and accessible. 3 compartment operational - sprayer in good condition. Prep sink clean. All cookware & utensils clean and stored properly.Dry storage clean and all food product stored properly. All food products have current dates.Floors and counters clean.Bathrooms stocked and clean. Trash area clean and well maintained.Customer clean and well maintained.
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12/7/2012 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed on top of knive storage dirty. Clean on regular basis to prevent cross contamination of clean knives. Correct by the end of 12/22/11.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Back fryer inside door - door has grease buildup. Fryer must be cleaned on regular basis to maintain sanitary conditions. Correct by 12/23/11. Observed True Freezer bottom shelf dirty with food debris and stains. Clean and sanitize correct by 12/23/11. Observed dust/grease build up on suppression pipes above fryers. Wipe down and clean on regular basis to prevent cross contamination issues. Correct by 12/23/11.Observed fire extinguisher by sandwich line dirty with food debris. Wipe and clean fire extinguisher on regular basis to maintain sanitary conditions. Correct by 12/23/11.
- [1] Installed; maintained
Observed leak in pipe under 3 compartment sink. Leak is right under rinse compartment. Repair leak by 12/29/11. Observed handsink behind point of sale area - spigot and turn on loose. Tighten down to prevent further damage to handsink. Correct by 12/29/11.
- General Comments that relate to this Inspection
Notes:Walk in refrigerator @ 40 f. Hamburger patties 38 f; Veggies 38 f. All food products labeled and dated. Walk in freezeer 0 f. All food products frozen. Reach in coolers @ 40 f. All products labeled and dated. Hot holding: Breaded chicken 155 f; Grilled 160 f; Burgers 168 f; Eggs 160 f; Sausage 167 f; Chili 170 f; Potatoes 169 f. Serving utensils clean and stored properly.Ice machine and bins clean - scoops stored properly.Handsink stocked properly and accessible. 3 compartment operational - sprayer in good condition. Prep sink clean. All cookware & utensils clean and stored properly.Dry storage clean and all food product stored properly. All food products have current dates.Floors and counters clean.Bathrooms stocked and clean. Trash area clean and well maintained.Customer clean and well maintained.
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12/22/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. All food temped at both cold holding makeup tables recorded between below 42 F.Do monitor for cold holding temperatures of food to be 40 F or lower. Do document any corrective action for food temps. found out of temperature. Discussed with operator to install thermometers in conspicous location in all cold holding units.
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11/16/2010 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed sliced tomatoes and shredded cheese with recorded temps. of 55-62 F.* All food out of temperature observed voluntarily discarded.Cold holding raw hamburgers recorded cold holding at 45 F. Do lower temperature of unit to cold hold at 40 F or lower.
- [4] Facilities to maintain product temperature
Observed both makeup cold holding tables with food temps. between 43-62 F.* All potentially hazardous foods voluntarily discarded.* This is a repeat violatiom.Do not use the wells that are not cold holding properly until a reinspection has been conducted.
- General Comments that relate to this Inspection
Notes:Thermometers present at all cold holding units. Discussed with operator to probe and record food temps. of all cheeses; sliced tomatoes; diced tomatoes and raw hamburger patties every 2 hours to verify that cold holding of food is 40 F or lower. A reinspection fee will be charged. Failure to comply in correcting violations within 24 hours may result in immediate suspension of health permit. DO NOT store food in wells that are not cold holding properly until a reinspection is conducted.
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11/15/2010 | Routine Reinspection 1st | 95 |
- [4] Facilities to maintain product temperature
Observed sliced tomatoes temped at 44.5 - 49 F. Temped shredded cheese @ 48 F; temped feta cheese @ 49 F. * All food placed in ice water baths using double hotel pans.040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at all reach in refrigerators and makeup units. Discussed with operator to provide thermometers at all units to ensure proper cold holding at 40 F or lower. Reviewed temperature logs. Facility will check to ensure that cold holding equipment is below 40 F on a daily basis according to the temperature logs designed by Wendy's.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gan guards in walk in reefer with dust debris accumulation. Clean fan guards of all dust to prevent possible cross contamination into food.
- General Comments that relate to this Inspection
Walk in reefer recorded @ 40 F; walk in freezer @ -10 F. Reach in freezer @ -2 F. All chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels.Observed date coding being used in facility. Garbage area organized and clean.
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11/9/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:CFPM update; no site visit.
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10/23/2009 | Routine Inspection 2nd | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometers in walk-in reefer and in reach in reefers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed hood above fryer with paint peeling off of surface. Refinish surface so that it is smooth; durable and easily cleanable and to prevent paint from falling into fryer.
- General Comments that relate to this Inspection
Notes:Reach in units recorded < 40 F; walk in freezer @ 0 F; walk-in reefer @ 39 F.Hot holding temps. checked OK: Chili between 170-180 F; Final cook temp. of hamburger @ 166 F. Observed good handwashing.Quat sanitizer @ 200 ppm.Store is cleaned and organized. Datemarking observed.
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6/22/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed during inspectionDiscussed handwash policy; sick employee policy and symptoms; cooking temperature of food products; temperature logs.All food products dated and labeled. Hamburgers on grill 190Chicken nuggets 180 f.Hot holding: chicken breasts 170 f; Hamburgers 180 f.Cold holding: Cheese 40 f; tomatoes 40 f.Walk in @ 38 f. cheese 38 f.Freezer @ 0 f; all food products frozen.Chicken is uncooked it is taken directly from the freezer to the fryer to be cooked to 165 f.Hamburger reefer @ 38 f. Raw patty @ 38 f.Salad prep area clean; cutting boards clean.Sani in 3 comp sink @ 200ppm.Dry storage clean and organized.Dumpster area clean and enclosed.All chemicals stored correctly in separate location. All handsinks stocked properly. Observed 2 employees wash hands.Sani-Buckets @ 200ppm quat changed every hour or when it becomes saturated w/ organics. Ice bin and machine clean and scoop stored properly.Utensil storage clean and organized.
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9/29/2008 | Routine Inspection 1st | 100 |
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