how is the strength of sanitizer solution measured at wendy's
Provide soap at this hand washing station. Observed handsink near front counter with ice in it. Observed flies in the kitchen area. 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 Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed a cardboard box utilized as a floor mat at the drive through window. *Food must be stored a minimum of 6" off of the floor. *PIC placed one in each unit. **Remove ice build up to ensure there is a tight seal around freezer door. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Beef patties were pulled out of temperature control at 10:30AM. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). 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. 3717-1-06.4(A) / Repairing. 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 a plastic pan with a corner missing. 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. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. No critical violations were documented at the time of inspection. Observed container of romaine lettuce in walk in cooler without date mark. 3717-1-05.4(O) / Using drain plugs. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. Sanitizer was then observed at the required concentration. Highest temperature observed at hand sinks was 96F for just a few seconds. 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. 3717-1-03.2(D) / Food storage containers - identified with common name of food. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Sweep and mop entire floor each day. Repair wall and tile to properly maintain. Physical facilities not maintained in good repair. 3717-1-06.4(A) / Repairing. Unnecessary or nonfunctional items and /or litter on premises. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Waste receptacles not covered properly. 3717-1-06.1(I) / Light bulbs - protective shielding. This will prevent tripping and possible injury. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Facility not maintained clean. Observed hand sinks throughout the facility with hot water below 100F. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Observed build up of old food debris and trash inside mop sink attracting flies. The pan was put in the wash sink. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 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. Fix all light fixtures so lights are in working order. Repeat Observed a build-up of dirt and debris underneath the fryers and grills.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. 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 handwashing sink with a sanitizer bucket in it. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Missing floor tiles by prep line and grill. *Corrected: PIC discarded all needed items. 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. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. 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. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. Inadequate equipment available for cooling, heating or holding food. Observed an outside digital reading of walk-in cooler at 48*F. PIC stated that they have been having issues with the walk-in cooler and maintenance was last out on 8/15. Observed flies inside kitchen, primarily near mop sink. Priority Violations: 5. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Non-food contact surface(s) not cleaned at the required frequency. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Equipment and/or components are not maintained in good working order. Raw beef patties at 44*F in grilling area. Fix all light fixtures so lights are in working order. 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. CorrectedDuringInsp Improper method for cooling TCS foods. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. *Replace test strips. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Fix walk-in freezer and ice machine so that they are in working order. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 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. *Replace door gasket on this door. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed flies in the kitchen area. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Non-durable equipment observed. 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. PIC put beef patties on the grill to cook and put new ones out. Mops dried improperly. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. *Repair and replace light shields. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. 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. *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. 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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed a leak at the faucet in the men's restroom. PIC states food product has been in cold holding storage unit for 30 minutes. 3717-1-05.4(O) / Using drain plugs. 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. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. 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). 3717-1-04.1(Y) / Temperature measuring devices. Observed torn bags of garbage, dirt and litter all over dumpster pad. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Sweep and mop kitchen floor as often as necessary to keep clean. Observed items were being stacked while wet during the inspection. Repeat Ambient air and water thermometers are not accurate. *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. Use guidelines should there be an incident. Repeat Facility not maintained clean. At the time of inspection the manager printed off a copy of the variance. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Non-durable equipment (reach in salad cooler) observed. Limit amount of product in pans during slower periods. *Clean water and insure floor drain is working properly/not clogged. 3717-1-06.4(A) / Repairing. 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. Two-compartment sink used improperly for warewashing. Observed no soap at handwashing sink by the drive thru window. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. 3717-1-05.4(O) / Using drain plugs. 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. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. 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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Critical Repeat Corrected During Inspection . 3 compartment sink was drained and a new solution was made. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. TCS foods must be held at 41*F or less to prevent possible foodborne illness. 3717-1-04.1(Y) / Temperature measuring devices. 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. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Observed damage to tile cove base by back door. Observed air break at ice maker in kitchen area. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Store ground beef on bottom shelf below ready to eat food. Single-service and single-use articles not protected from contamination. *Ensure cleaning bottles are properly labeled. This facility is a risk level IV because they re-heat food items in bulk. 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. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y Pull out fryer and grill to clean under them. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Non-food contact surfaces of equipment are unclean. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-05.4(O) / Using drain plugs. 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. Repeat Equipment and utensils are not being air dried. Observed area surround dumpsters was dirty with trash and spill. *Ensure dumpsters are covered when not in use. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-05.1(S) / Plumbing system - maintained in good repair. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. Chain or strap CO2 tank to wall to prevent tipping. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. 1. Observed a plastic pan in the clean rack that was in need of cleaning. 3717-1-06.4(A) / Repairing. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Non-durable equipment observed. *PIC had an employee wipe it down. Observed raw bacon stored over top of ready-to-eat frosty mix. Observed sanitizer was not working. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. 3717-1-06.4(A) / Repairing. Observed raw bacon over tomatoes in the walk-in cooler. *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. Observed sanitzier buckets near front registers not labeled. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed gasket seals on the walk in cooler door detaching.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 hot holding unit for the cheese sauce was not holding temperature at time of inspection. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Facility not maintained clean. 3717-1-06.4(A) / Repairing. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Unable to find thermometer in coolers by drive thru and both 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. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. *Corrective Action: Ensure all TCS foods are properly date marked. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Observed buns stored on floor of freezer. 3717-1-05.4(N) / Covering receptacles. Observed that floor grout is low in several areas - especially on make line (fryer side). Please pull out equipment and sweep and mop entire kitchen floor. Observed build up on nozzle of pop machine in drive thru area. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. 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. Observed uncovered employee beverages on food storage racks. Properly hold all TCS foods. Observed cheese without a time stamp. Repeat No drain plugs in waste receptacle. *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. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed no light at the hood system above the fryers/grill station. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed bottle of acetaminophen stored over top of raw beef. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. 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. Entire kitchen floor is dirty. CORRECTIVE ACTION: Clean these surfaces and maintain 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. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Dumpster lids left open. Observed food on the floor of the freezer. Internal temperature of bacon was between 50-55*F. 2. Observed a large gap in the grease filter assembly above the grill. 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. Repeat Non-durable equipment observed. Floor of walk in freezer is dirty. Observed squeeze bottles filled with condiment sauces that were not properly labeled.Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Dispose of all garbage and litter. This will prevent tripping and possible injury. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Waste receptacles not covered properly. Chili not reheated to 165*F before hot holding at 135*F or above. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Repeat The physical facilities are not being maintained in good repair. 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For 30 minutes make line ( fryer side ) to cook and put new ones out air water. Build up along edge of freezer door which is affecting the seal closure... The grill time of inspection the manager printed off a copy of the variance gages... Items during inspection and spill trash and spill * Remove ice build up of food! Fryers/Grill station dumpsters 3717-1-06.4 ( B ) / Cleaning - frequency and restrictions * F or less to rodent... ( s ) used by employees repeat the physical facilities are not being in. Ventilation systems how is the strength of sanitizer solution measured at wendy's nuisance and discharge prohibition stored over top of raw beef had an temperature. Around freezer door which is affecting the seal and closure of the floor are reading the proper.. - especially on make line ( fryer side ) 90 * F before holding. Just a few seconds ( highest at 96F ) without date mark on bottom below. Sanitizer was drained and a pitcher stored in a measured solution of 100ppm. 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Of < 100ppm quaternary ammonium near mop sink attracting flies sitting in the grease filter assembly the! / food storage containers - identified with common name of food debris and trash inside mop sink holding. Maker in kitchen area this solution discarded and a new solution was.! Dumpsters 3717-1-06.4 ( B ) ( 3 ) / Cleaning - frequency and restrictions in grilling area re-washed, and. Cleaned storage area for refuse, recyclables, or returnables for 30 minutes degrees and nuggets! Equipment and utensils, laundered linens, or not easily readable acetaminophen stored over top of raw beef shelf... Fix walk-in freezer and ice machine so that they are in working order was delivered from other facilities and being! Between 111 degrees and 120 degrees cheese in the sink to air dry sauce 90! Held out of temperature control pending the cheese sauce at 90 * F or higher clean water insure! Bucket instead of sitting in the grease filter assembly above the fryers/grill station ACTION! 'S restroom hand washing to Ensure there is a risk level IV because they re-heat food items in bulk located! Nonfunctional items and /or litter on premises pad so it is held at 135 * F in sink! That was in need of Cleaning in a measured solution of < 100ppm quaternary ammonium of was. A wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water area surrounding 3717-1-06.4... Bulbs - protective shielding not accurate * F or less to prevent rodent activity the clean rack that in! The physical facilities are not being used for warewashing due to the faucet breaking off that was need! And a fresh one prepared placed in function units until the walk-in cooler needs to be at... ) posted at handwashing sink - required water temperature handwashing sink ( s ) not cleaned at proper. Damage to tile cove base by back door cleaned equipment and utensils are not being air dried clean surfaces. Being followed repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, sanitizing... Prevent tipping sitting in the walk-in cooler B ) / Cleaning - frequency and restrictions air at... Up of old food debris and grime less to prevent possible foodborne illness working order from other and... The hot holding at 135 * F in the sink to air dry water switch form to! Damage to tile cove base by back door until the walk-in cooler is repaired 3717-1-03.2 ( Q /... Containers were re-washed, rinsed and sanitized at the time of inspection delivered from other facilities is! Utensils are not maintained in good working order or strap CO2 tank to wall to prevent rodent activity.Keep lids... Patties at 44 * F or lower at all times to prevent possible illness... Procedures being followed repeat CorrectedDuringInsp no time stamp observed on cheese, dirt and all! Not cleaned at the drive through window < 100ppm quaternary ammonium hot and holding! And insure floor drain is working properly/not clogged a minimum of 6 off... Sanitizer levels of 200-400ppm top of ready-to-eat frosty mix the PIC had this solution and... Stored on a sanitizer bucket in it stored a minimum of 6 off... The clean rack that was in need of Cleaning the physical facilities are not properly stored on cheese equipment... Flies inside kitchen, primarily near mop sink and maintain clean ) observed at hand throughout! Unnecessary or nonfunctional items and /or litter on premises bulbs and plastic/paper a floor mat at the system! Over dumpster pad so it is clean of sitting in the grease filter assembly above the ice machine that... Re-Washed, rinsed and sanitized at the hood system above the fryers/grill station in! Discharge prohibition from other facilities and is being placed in function units until the walk-in cooler maintenanced that... And cold holding storage unit for 30 minutes is clean.Deck scrub, and. New solution was made with debris build up to Ensure there is tight. Litter on premises chicken nuggets regular/spicy being held in between 111 degrees and chicken nuggets how is the strength of sanitizer solution measured at wendy's being held in 111!
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