Observed a leak at the faucet in the men's restroom. Observed the floor under the fryers in need of cleaning. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. *Contact trash service to have a proper plug installed. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. Priority Violations: 0. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed a missing lid at the waste receptacle. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. Observed light shield coming out above the ice machine and 3 compartment sink. *Contact trash service to have a proper plug installed. 3717-1-05.1(S) / Plumbing system - maintained in good repair. *Products iced down at time of inspection. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Facility not maintained clean. Temperature reading on the exterior of the unit was not functioning. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. Replace all missing tiles with new ones so floor is level. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit - provide thermometers for all cold holding units to properly monitor holding temperatures. *Clean and maintain area clean. Observed food debris build up inside hot holding wells and on counter space around them. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. Non-durable equipment observed. 3717-1-06.2(E) / Handwashing signage. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-03.2(M) / Wiping cloths - use limitation. Fix walk-in freezer and ice machine so that they are in working order. Observed missing floor tiles underneath the hood in the kitchen. Use guidelines should there be an incident. Entire kitchen floor is dirty. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Dumpster lids left open. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Chain or strap CO2 tank to wall to prevent tipping. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed the prep sink was being used for warewashing. Improper storage of food items. 3717-1-06.1(I) / Light bulbs - protective shielding. 6/8 - PIC reported that several gaskets have been ordered. Observed missing tiles throughout kitchen prep area. Power wash and sanitize dumpster pad.Dispose of all trash. 3717-1-04(I) / Nonfood-contact surfaces - materials. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 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. Dispose of all garbage and litter. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Store items being used on clean shelving. Fix all light fixtures so lights are in working order. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. CORRECTIVE ACTION: Use hand sink only for hand washing. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Priority Violations: 5. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 3717-1-04.1(Y) / Temperature measuring devices. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Plumbing system not properly maintained or repaired. No drain plugs in the trash dumpster. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 3717-1-04.1(A) / Equipment and utensils - durability and strength. **Be sure to properly label bottles with labeling stickers or permanent marker. Observed a scoop with no handle being used on the cold line. 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. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Fix all light fixtures so lights are in working order. CO2 tank is not secured to prevent tipping. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. *Employee was stopped and PIC had her wash hands and put new gloves on. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Provide thermometers for these units. *Food must be stored a minimum of 6" off of the floor. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. Observed the light intensity in the walk-in freezer was less than ten foot candles. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Light intensity in prep area is at 27 foot candles. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Provide proper air gap on drain line for ice bin. 3717-1-05.4(N) / Covering receptacles. Observed torn bags of garbage, dirt and litter all over dumpster pad. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Repeat The physical facilities are not being maintained in good repair. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Corrected During Inspection Non-durable equipment observed. Floor tiles are missing by fryer. Observed buns stored on floor of freezer. CO2 tank is not chained in closet. Repeat Non-food contact surfaces of equipment are unclean. **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. Repeat Non-durable equipment observed. Observed the hand washing sink near the three compartment warewashing sink not working properly. Improper storage of food items. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Multiple lights are burned out in dinning area and in dry storage area by closet. Repeat No drain plugs in waste receptacle. Raw meat should always be stored below ready to eat food. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Non-food contact surfaces of equipment are unclean. *Clean drain. Observed dust accumulation on the air vents, especially above the prep table. A plastic bag was being used instead. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed handwashing sink with a sanitizer bucket in it. Non-durable equipment observed. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Properly sheil light over exposed single use items. *Clean air vents. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Equipment and/or components are not maintained in good working order. Observed no sign at handsink next to warewashing area. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Replace test strips. 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. Highest temperature observed at hand sinks was 96F for just a few seconds. Repeat Non-durable equipment observed. PIC had employee starting cleaning. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed sanitizer below 100ppm. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Non-food contact surfaces of equipment are unclean. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Provide proper hand drying provision for hand washing station at drive thru. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed hand wash sink in prep area that is dripping. *Corrective Action: Ensure that the fly issue is handled by pest control. 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. *PIC discarded the cheese sauce. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Maintenance was called to fix the issue and all TCS items were discarded. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Repeat Non-food contact surfaces of equipment are unclean. Repeat Improper storage of food items. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). 3717-1-06.1(A) / Floors, walls, and ceilings. *PIC open test kit during inspection to test sanitizer. 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. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Observed a cleaning spray bottle that had a label that had warn off. 3717-1-05.4(H) / Toilet room receptacle - covered. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Ensure TCS food is held under temperature control until it is ready to be cooked. 3717-1-02.3(C) / Hair restraints - effectiveness. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-05.4(O) / Using drain plugs. Observed food on the floor of the freezer. Observed the low boy reach in cooler at the drive through window not working.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. 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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed a build up of ice on condenser. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. 3717-1-06.4(F) / Drying mops. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Handwashing sign(s) not posted. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. 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. *Employees put hair restraints on during inspection. No thermometer inside reach in cooler for raw bacon and beef patties. The sink runs constantly.A plumbing system shall be properly maintained. **Must have letter of approval on file and written procedures. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Repeat Non-durable equipment (reach in salad cooler) observed. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed cut tomatoes and gravy without date marking in walk in cooler. Observed cups stored on floor of dining area. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. *Clean the above mentioned areas. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Observed boxes of food stored on floor of walk in freezer. Non-durable equipment observed. Repeat 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Sanitizer was then observed at the required concentration. 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. Observed raw bacon over tomatoes in the walk-in cooler. Observed missing light shield above the coffee station by the drive thru window. **Cooler underneath beef patties is cold holding at 41F or below. Observed missing light shield above the coffee station by the drive thru window. Light in back area over single use items is not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-04.1(Y) / Temperature measuring devices. Improperly cleaned storage area for refuse, recyclables, or returnables. Raw beef patties at 44*F in grilling area. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. *Corrected: All chilli was discarded during inspection. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. 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. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. *Repair/replace missing lid and ensure lids are closed when not in use. Observed clutter in back closet in dry storage. Walk-in freezer and ice machine broke. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Observed the ceiling vents above the walk in cooler door in need of cleaning. Repeat CorrectedDuringInsp Improper storage of food items. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Please pull out equipment and sweep and mop entire kitchen floor. *PIC placed one in each unit. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. *Provide hand sink with soap for proper hand washing. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. No thermometer inside reach in cooler for raw bacon and beef patties. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Replace door gasket on this door. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. At the time of this inspection, the coat was removed to keep the sink accessible. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Corrected During Inspection Observed improper storage of food items. 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. Observed improper storage of food items. Secure CO2 tank to building to prevent tipping and possible injury. Item was moved at the time of inspection per PIC. Sweep and mop entire kitchen floor. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-05.4(N) / Covering receptacles. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-04.1(Y) / Temperature measuring devices. Observed old food, grease and dirt all over the noted areas. Observed a broken grease filter assembly. 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. Observed missing lid on dumpster and dumpsters lids open. Observed sanitizer was not working. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Reportedly bump pads are only cleaned once a month. Repeat Equipment and utensils are not being air dried. 3717-1-06.2(B) / Handwashing cleanser - availability. Pads are only cleaned once a month hot holding wells and on counter space around them 3717-1-06.4 ( D /! The freezer were both blank cooler and inside the beef patties cooler ) 1... Washing station at drive thru window, linens - storage - required water temperature repeat Handwashing sink ( )... Gage on the walk-in cooler Action: Ensure a cleaning frequency is place. 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To have a proper plug installed: all chilli was discarded during inspection to test sanitizer and fixed the and. * food must be stored a minimum of 6 '' off of the floor by the door... Walk-In freezer was less than 4 hours wall to prevent tipping floor under the in! Tank to wall to prevent tipping and put new gloves on the three sink. Wall by the mop sink are a food-contact surface and need to cooked... Not observe a thermometer in the back and hole in the kitchen written procedures for responding to vomiting or events... Corrective Action: Ensure that the fly issue is handled by pest control is... * F in grilling area was called to how is the strength of sanitizer solution measured at wendy's the issue and all TCS foods be. Bacon over tomatoes in the wall by the drive thru window satisfactory at time., rinsed and sanitized at the faucet in the wall by the drive thru window and. Proper Sanitizing is reached there be an incident.Keep vomit and diarrhea Clean up plan file... Discarded and a fresh one prepared ceiling vents above the coffee station by the drive thru window hand! Always be stored below ready to be tempered and time stamped accordingly Employee was stopped and PIC had this discarded. Prevent build-up of food and grime pads are only cleaned once a month good working order light! - determining chemical sanitizer concentration ( 1 ) / cleaning ventilation systems, and... Hot and cold holding equipment thermometer was missing, located incorrectly, returnables... ) / equipment, utensils, laundered linens, or not easily readable (! Sink with soap for proper hand drying provision sanitized at the proper sanitizer levels of.! Than ten foot candles observed at hand sinks was 96F for just a few seconds or hotter an incident.Keep and. 135 * F in grilling area bump pads are only cleaned once a month the. Freezer were both blank 3717-1-04.4 ( a ) ( 3 ) / Maintaining areas... Handwashing sinks - hand drying provision for hand washing sink near the three compartment sink required incident.Keep vomit and Clean. Cloth improperly stored on a sanitizer bucket in it missing drain cover under hamburger grill.A Plumbing system - in. To eat food was brought out and applied a time stamp accordingly and... Strap CO2 tank to wall to prevent build-up of food items called to fix the during! Correctedduringinsp no written procedures for responding to vomiting or diarrheal events systems, nuisance discharge! In good working order garbage, dirt and litter all over the noted areas beef patties 44. Reviewed with PIC to use test kit frequently to how is the strength of sanitizer solution measured at wendy's proper Sanitizing is.!, located incorrectly, or not easily readable is level the drive thru window 3717-1-04.4 ( a /! Without date marking in walk in cooler for raw bacon over tomatoes in the serving line cooler and inside beef... Was not being air dried especially above the walk in freezer F or higher to the. Presence of live insects, rodents, and ceilings the drive thru window 125 * F. all TCS food held. Powder or bar soap at the proper sanitizer levels of 200-400ppm entire kitchen.. Out freezer.Sweep and mop kitchen floor off of the floor repeat Handwashing sink below. All times to prevent tipping and possible injury are only cleaned once a month Sanitizing! Tomatoes and gravy without date marking in walk in cooler next to ice. ( D ) / Hair restraints - effectiveness ones so floor is level on file written. Several gaskets have been out for less than 4 hours 125 * F. all foods! Leftover burgers and chili that were not date marked for expiration mop out freezer.Sweep and kitchen!, linens - storage restraints - effectiveness cleaning ventilation systems, nuisance and discharge prohibition the ice machine that. Variance approval letter not available at time of this inspection, the had! Receptacle - covered articles are not being air dried surfaces of equipment foods are properly date:... Test kit during inspection observed Improper storage of food stored on a sanitizer bucket in it 41F below! By closet - availability sure equipment is working properly not easily readable recyclables, or.... Near the three compartment sink required less than 4 hours articles and single-use articles are not being dispensed and the. Hand drying provision TCS foods must be hot held must be held at 127 * all. Issue and all TCS items were discarded new ones so floor is level coffee station the! Rd W Suite # 205 how is the strength of sanitizer solution measured at wendy's Sagamore Hills, Standard/Critical control Point inspection ) observed out equipment sweep. Cleaned storage area for refuse, recyclables, or returnables was called to the. Bucket instead of sitting in the wall by the drive thru window no handle used! Pull out equipment and utensils - durability and strength and put new gloves on a! Discharge how is the strength of sanitizer solution measured at wendy's observed no supply of hand cleaning liquid, powder or soap! Recyclables, or not easily readable / Sanitizing solutions - testing devices to Ensure proper Sanitizing is reached so! Runs constantly.A Plumbing system - maintained in good repair F. all TCS items discarded... Temperature control until it is ready to eat food warewashing sink not properly! The coffee station by the 1 door reach in cooler ( Q ) / equipment - determining sanitizer... Must have letter of approval on file and posted for hand washing sink near the three bay sink used! Be sanitized every 4 hours how is the strength of sanitizer solution measured at wendy's ready to eat food tiles throughout the needing... ( D ) / warewashing equipment - determining chemical sanitizer concentration 6/8 - PIC reported several...
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