Repeat No drain plugs in waste receptacle. No violations were documented at the time of inspection. 3717-1-06.4(F) / Drying mops. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Repeat Non-durable equipment observed. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. This will prevent tripping and possible injury. Observed a missing lid at the waste receptacle. Observed items were being stacked while wet during the inspection. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed flies inside kitchen, primarily near mop sink. Repeat Facility not maintained clean. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Item was moved at the time of inspection per PIC. Repeat No protective shielding on lights. Reportedly bump pads are only cleaned once a month. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Facility not maintained clean. *Corrective Action: Ensure that the fly issue is handled by pest control. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed no soap at handwashing sink by the drive thru window. Repair to properly maintain facility. Pull out fryer and grill to clean under them. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Repeat The physical facilities are not being maintained in good repair. Floor tiles are missing by fryer. 3717-1-05.4(H) / Toilet room receptacle - covered. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed sanitizer was not working. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. Waste receptacles not covered properly. No hand washing sign at drive thru hand washing station.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Single-service and single-use articles not protected from contamination. Limit amount of product in pans during slower periods. This facility is a risk level IV for the following reasons. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. Repeat CorrectedDuringInsp Improper storage of food items. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. No thermometer inside reach in cooler for raw bacon and beef patties. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. This will prevent tripping and possible injury. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Observed non working cooler under coffee machine.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). 0 Multiple lights are burned out in dinning area and in dry storage area by closet. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. Repeat Physical facilities not maintained in good repair. Keep dumpster lids closed at all times to prevent rodent activity. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Equipment and/or components are not maintained in good working order. Improperly cleaned storage area for refuse, recyclables, or returnables. *Replace door gasket on this door. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. Corrective Action: Ensure grates are on drains. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Observed the latch on the bun freezer door in need of repair. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-06.1(I) / Light bulbs - protective shielding. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i 6/8 - PIC reported that several gaskets have been ordered. Monitor temperature throughout day to make sure equipment is working properly. Repeat Physical facilities not maintained in good repair. Install new tiles in places that are missing tiles. **Label containers and buckes with common name with a sticker or marker. Buckets/Containers Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Small one door cold hold unit is not cooling properly. 3717-1-06.4(A) / Repairing. Dumpster lids left open. The physical facilities are not being maintained in good repair. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. At the time of this inspection, the coat was removed to keep the sink accessible. *Corrected: Ice was removed during inspection. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed items were being stacked while wet during the inspection. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Dumpster pad is dirty with trash. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Fix all light fixtures so lights are in working order. Monitor temperature throughout day to make sure equipment is working properly. Sweep and mop entire floor each day. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed the oven was not working & needs repaired.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. *Tomatoes were date marked during inspection. Sweep and mop out freezer. PIC put beef patties on the grill to cook and put new ones out. The pan was discarded. Observed missing light shield above the coffee station by the drive thru window. 3 compartment sink was drained and a new solution was made. *PIC had an employee wipe it down. The plumbing system was not properly maintained. Use guidelines should there be an incident. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). *Replace test strips. Dispose of all trash. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. CO2 tank is not chained in closet. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Missing floor tiles by prep line and grill. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Ventilation system not maintained. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Observed food on the floor of the freezer. Priority Violations: 0. Observed food on the floor of the freezer. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed a broken grease filter assembly. Fix all light fixtures so lights are in working order. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Temperature reading on the exterior of the unit was not functioning. No sanitizer test kit available. Observed no written procedures for time as a public health control at time of inspection. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Food storage containers are not properly labeled. This facility is a risk level IV because they re-heat food items in bulk. The handles on the hand washing sink are not able to turn the water off. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. 3717-1-02.3(C) / Hair restraints - effectiveness. **Be sure to properly label bottles with labeling stickers or permanent marker. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Store items being used on clean shelving.Dispose of all unneeded items. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed old food, grease and dirt all over the noted areas. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. CORRECTIVE ACTION: 1. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Facility not maintained clean. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 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Dressings was in very poor condition all light fixtures so lights are in working order missing tiles how is the strength of sanitizer solution measured at wendy's... Sanitizer test kit unopen showing facility does not use test kit unopen facility!
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