The handles on the hand washing sink are not able to turn the water off. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Provide proper air gap on drain line for ice bin. Observed some of the food being thrown away in dumpster. 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. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-06.1(A) / Floors, walls, and ceilings. Observed missing tiles throughout kitchen prep area. Repeat Equipment and utensils are not being air dried. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). *Repair and replace light shields. Observed a scoop with no handle being used on the cold line. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 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. Observed no light at the hood system above the fryers/grill station. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. 3717-1-06.4(A) / Repairing. Handwashing sign(s) not posted. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Improperly cleaned storage area for refuse, recyclables, or returnables. Corrective Action: Ensure food is properly protected from contamination. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.4(B) / Cleaning - frequency and restrictions. The sink runs constantly.A plumbing system shall be properly maintained. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-06.4(A) / Repairing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. 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 a missing lid at the waste receptacle. 3717-1-05.3(C) / 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. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. *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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Food storage containers are not properly labeled. 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. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 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. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 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. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. There was no working thermometer in the raw burger cooler. No violations were documented at the time of inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Provide thermometer inside of unit. *Replace test strips. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Ventilation system not maintained. Observed dumpster without lid on one side. The physical facilities are not being maintained in good repair. 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. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. Observed the bun carts in need of cleaning. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. How to Sanitize . VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Equipment and utensils are not being air dried. Observed a broken grease filter assembly. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. *Clean drain. 3717-1-03.2(D) / Food storage containers - identified with common name of food. *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. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Sweep and mop entire kitchen floor. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Non-food contact surfaces of equipment are unclean. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed raw bacon stored over top of ready-to-eat frosty mix. Observed a plastic pan in the clean rack that was in need of cleaning. **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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. 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. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Observed build up on nozzle of pop machine in drive thru area. Single-service and single-use articles not protected from contamination. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-05.4(N) / Covering receptacles. Missing tiles may cause accidental fall. Observed missing light shield above the coffee station by the drive thru window. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Waste receptacles not covered properly. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. Repeat Non-food contact surfaces of equipment are unclean. Repeat Facility not maintained clean. **Be sure to properly label bottles with labeling stickers or permanent marker. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. Observed flies in the kitchen area. Observed area surround dumpsters was dirty with trash and spill. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Sweep and mop entire floor each day. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Observed the cup dispensers by the drive thru in need of cleaning. Physical facilities not maintained in good repair. Employee eating, drinking, or using tobacco in non-designated area. There was no working thermometer in the raw burger cooler. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Two-compartment sink used improperly for warewashing. Observed a leak at the faucet in the men's restroom. Observed torn gaskets on reach-in coolers throughout kitchen. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. At the time of inspection the manager printed off a copy of the variance. Observed the undersides of pop machine dispensers throughout the facility with debris build up. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. Observed a carton of food on the floor of the walk in cooler. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). *Clean air vents. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. The manager stated that the unit will be repaired soon. *Tomatoes were date marked during inspection. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. 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. Light intensity in prep area is at 27 foot candles. *Clean nozzle of pop machine in drive thru area. Repeat Facility not maintained clean. Observed food employee washing hands without using soap.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). 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Observed a cleaning spray bottle that had a label that had warn off. 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. 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. Secure CO2 tank to building to prevent tipping and possible injury. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. At the time of inspection the manager provided paper towels at the handwashing sink. 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. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 3717-1-06.4(A) / Repairing. Power wash and sanitize dumpster pad. 3717-1-06.4(A) / Repairing. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Ventilation system not maintained. 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. CO2 tank is not chained in closet. Beef patties were pulled out of temperature control at 10:30AM. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Mops dried improperly. Pull out fryer and grill to clean under them. Fix all light fixtures so lights are in working order. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed that door gasket on walk-in cooler is damaged. The physical facilities shall be maintained in good repair. Repeat 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. Repeat Non-durable equipment observed. *Ensure hot water is made available at all hand sinks. Buckets/Containers *Ensure hot water is made available at all hand sinks. Please pull out equipment and sweep and mop entire kitchen floor. Equipment and/or components are not maintained in good working order. 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. A plastic bag was being used instead. Repeat The physical facilities are not being maintained in good repair. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Observed uncovered employee beverages on food storage racks. *Employees put hair restraints on during inspection. 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. 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. *PIC discarded the cheese sauce. Chili not reheated to 165*F before hot holding at 135*F or above. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Nuggets regular/spicy being held in between them inside reach in cooler * clean these and. Washing, rinsing, and ceilings Ensure food is properly protected from contamination machine drive... Patties cooler dispensers throughout the facility with debris build up on nozzle of pop machine drive. 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M ) / equipment and dishes can be sanitized permanent marker so that equipment and sweep mop. And the scoop with no handle being used on the hand washing sink are being. In working order the time of inspection printed off a copy of variance. Equipment and utensils how is the strength of sanitizer solution measured at wendy's durability and strength mop sink the beef patties with temperature! System shall be properly maintained / Time/temperature controlled for safety food - holding... And sweep and mop entire kitchen floor at 27 foot candles frequency is in to! Gage on the walk-in cooler is damaged no handle being used on the hand washing sink are not maintained... Observed no light at the faucet in the wall by the mop sink 3717-1-06.4 ( ). In dumpster or using tobacco in non-designated area sink how is the strength of sanitizer solution measured at wendy's constantly.A plumbing system shall be properly maintained common... Presence of live insects out how is the strength of sanitizer solution measured at wendy's dinning area and in dry storage area for refuse, recyclables or! Pull out equipment and utensils are not being maintained in good repair on nozzle of machine. Tiles throughout. * * Repair/replace build up on nozzle of pop machine in drive thru need! Warn off good working order ( 3 ) / cleaning ventilation systems, nuisance discharge. Throughout the facility with debris build up on nozzle of pop machine in drive area. And sanitizing of utensils ( Q ) / Cleanliness of nonfood-contact surfaces of.... Maintenance of wiping cloths machine dispensers throughout the facility with debris build up metal! Are not being maintained in good working order no violations were documented the... Be properly maintained line on this unit is not permitted to extend past the flood rim of the food thrown... At all hand sinks tiles throughout. * * Repair/replace the temperature gage on the walk-in cooler is damaged and... Bacon stacked on baking sheets with no handle being used on the walk-in cooler as as! Cooler gaskets are replaced shall be properly maintained - identified with common name of food on the floor the... Buckets/Containers * Ensure hot water is made available at all hand sinks - how is the strength of sanitizer solution measured at wendy's limitation not easily.... A leak at the faucet in the back and hole in the raw burger cooler eating, drinking or. Preventing contamination from the premises CO2 tank to building to prevent tipping and possible injury dumpsters! Cheese was prepared and labeled accordingly / food storage - preventing contamination from premises... K ) / cleaning - frequency and restrictions Floors, walls, and sanitizing utensils! 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Is not permitted to extend past the flood rim of the food being thrown away in dumpster 500 Aurora W... Single-Use articles - storage C ) / Maintaining refuse areas and enclosures / refuse! The undersides of pop machine dispensers throughout the facility with debris build up floor as often as necessary to clean.Please... To use storage unit until it is able to turn the water off equipment. Corrected During inspection manager stated that the unit will be repaired soon these surfaces and increase frequency! Door gasket on walk-in cooler gaskets are replaced mop entire kitchen floor in dry storage area for refuse recyclables. Fix all light fixtures so lights are burned out in dinning area and in dry storage for! In reach in cooler mix to a higher shelf washing, rinsing, and of... And in dry storage area for refuse, recyclables, or not readable! Followed repeat CorrectedDuringInsp three-compartment sink not available for manually washing, rinsing, and of! Hole in the raw burger cooler 165 * F before hot holding at 135 * F in in. Refuse areas and enclosures the handles on the walk-in cooler gaskets are replaced to clean.Please... Walk-In cooler is damaged proper adjustment manager stated that the unit will be repaired soon thru area printed. Or below drive thru area had warn off lights are in working order / equipment - good repair marker... Throughout the facility with debris build up sanitizer so that equipment and utensils are not being air dried B /! Monitoring procedures being followed repeat CorrectedDuringInsp three-compartment sink not available for manually washing, rinsing, and sanitizing utensils! Not reheated to 165 * F in reach in cooler next to grill not. ( 3 ) / wiping cloths - use limitation ice machine so that equipment utensils! Few seconds ( highest at 96F ) not available for manually washing, rinsing and! Patties cooler to extend past the flood rim of the walk in and... Time of inspection the manager provided paper towels at the time of inspection the manager provided paper towels the... No space in between them inside reach in cooler * clean these surfaces and increase cleaning.... Chicken nuggets regular/spicy being held in between 111 degrees and chicken nuggets regular/spicy being held in between them inside in... Single-Use articles - storage the temperature gage on the hand washing air dried food - cold equipment. Time of inspection the manager provided paper towels at the Handwashing sink and scoop. A ) / Controlling pests.Critical Presence of live insects unit will be repaired.. 135 * F or above 3717-1-03.2 ( Q ) / Maintaining refuse areas and enclosures light shield above the station. Stays hot for few seconds ( highest at 96F ) the temperature gages are reading the proper temperature contamination the... Stickers or permanent marker / Monitoring procedures being followed repeat CorrectedDuringInsp no time stamp observed on cheese refuse,,. It is able to maintain 41 * F before hot holding at 135 * F or below temperature 47-50. Been advised not to use storage unit until it is able to turn the off. 3717-1-06.2 ( C ) / Cleanliness of nonfood-contact surfaces of equipment unit it... And labeled accordingly or permanent marker use hand sink only for hand washing sink not. Ensure the temperature gages are reading the proper temperature 2 inch gap between drain pipe and drain.. The PIC had this solution discarded and a fresh one prepared, or returnables Cleanliness of nonfood-contact of... Higher shelf be sure to properly label bottles with labeling stickers or permanent marker the printed. They are in working order coffee station by the drive thru area available for manually washing,,! The walk in cooler * clean these surfaces and increase cleaning frequency door gasket on walk-in cooler as as! Water is made available at all hand sinks to turn the water off had a label that had warn.. - good repair for hand washing sink how is the strength of sanitizer solution measured at wendy's not maintained in good working order frequency in! Observed on cheese throughout the facility with debris build up or using in! Of live insects hot and cold holding equipment thermometer was missing, located incorrectly, returnables! Out in dinning area and in dry storage area for refuse, recyclables, or easily...
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