Wendy's

Inspector's notes

Observed the metal floor plate under the deep fryers to be in disrepair, with voids and areas where it is separating from the floor. Discussed repairing or replacing the metal floor plate and eliminating any voids. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed a pan of American cheese cold holding in the top of the sandwich prep table with internal temperatures of 48-57F, probe thermometer, verified by PIC. According to PIC, the cheese was cold holding for less than 4 hours and it was placed into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with painted/artificial nails scoop ice using bare hands without gloves. Employees with artificial/painted nails must wear gloves when working with exposed RTE foods. Discussed the establishment's policy for glove usage when handling exposed food. According to PIC, employees must don gloves while working with food. PIC will retrain employees in order to prevent food contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal food/tray rack attached to a wooden dolly, at the end of the cook-line. The wooden dolly observed to have attached carpet on the two ends of the dolly; carpet observed to have an accumulation of soil and food debris. Discussed removing the carpet and sealing any exposed wood to prevent soil accumulations and create an easily cleanable surface. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the metal floor plate under the deep fryers to be in disrepair, with voids and areas where it is separating from the floor. Discussed repairing or replacing the metal floor plate and eliminating any voids. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee dip and immediately remove dishes from the quat sanitizer in the 3-compartment sink. Reviewed the manual dishwashing procedure. Dishes and equipment must be immersed in the quat sanitizer for 60 seconds, according to the manufacturer's instructions for effective sanitization. PIC placed the recently washed dishes back into the sanitizer for 60 seconds.PIC will retrain all employees about the 60 second contact time for the quat sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle of the purple degreaser hanging on the upper shelf of the prep table, next to and above clean utensils and dishes. Observed another degreaser spray bottle on the clean dish drainboard of the 3-compartment sink. Toxic substances MUST be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC moved the chemicals to a safe area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed American cheese cold holding in the sandwich make-line with an internal temperature of 49-53F, probe thermometer, verified by PIC. According to PIC, the cheese was placed into the cold well less than 2 hours prior to inspection. The sliced cheese was placed too high in the pan to maintain 41F or less. According to PIC, TILT is not used for the cheese; unable to find the "on-line" label for the cheese. The cheese was placed into the walk-in to rapidly cool to 41F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cut lettuce and cut tomatoes stored in the top of the sandwich make-line, without the start time, per the TILT policy. According to PIC, time as a control is used for the lettuce and tomatoes on the make-line. PIC labeled the lettuce and tomatoes with the correct start and discard time and will review the procedure with employees and verify that it is being followed. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips at the establishment for the quat sanitizer that is dispensed at the 3-compartment sink. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration (150-400 ppm quat). Please provide test strips by re-inspection 10 days. Corrective Action: Correct prior to re-inspection.