how is the strength of sanitizer solution measured at wendy's

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. Ventilation system not maintained. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Repeat No drain plugs in waste receptacle. 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. 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 CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 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. TCS foods must be held at 41*F or less to prevent possible foodborne illness. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.2(E) / Handwashing signage. No thermometer in small holding cooler for beef patties. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. *Ensure items are date marked if they are not used within one day. 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. Observed ground beef stored above ready to eat food in walk in cooler. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Observed the oven was not working & needs repaired.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Missing floor tiles by prep line and grill. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 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. Plumbing system not properly maintained or repaired. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Observed a leak at the faucet in the men's restroom. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. *Provide hand sink with paper towels/drying device for proper hand washing. Non-durable equipment observed. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Dispose of all garbage and litter. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. PIC cooked all bacon inside of reach in cooler immediately. *Tomatoes were date marked during inspection. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Floor tiles are missing by fryer. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 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. 3717-1-04.1(Y) / Temperature measuring devices. Keep dumpster lids closed at all times to prevent rodent activity. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. Missing tiles may cause accidental fall. 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). Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed air break at ice maker in kitchen area. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed the bottom gasket on the walk-in cooler needs to be replaced. 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. PIC applied date mark at time of inspection. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. This will prevent tripping and possible injury. Observed handwashing sink with a sanitizer bucket in it. 3717-1-06.1(A) / Floors, walls, and ceilings. Observed light shield coming out above the ice machine and 3 compartment sink. Observed raw bacon over tomatoes in the walk-in cooler. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. Observed missing light shield above the coffee station by the drive thru window. Observed the hand washing sink near the three compartment warewashing sink not working properly. *Ensure dumpsters are covered when not in use. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Observed damage to tile cove base by back door. 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. Ambient air and water thermometers are not accurate. Repeat No drain plugs in waste receptacle. 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. Repeat No drain plugs in the trash dumpster. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Priority Violations: 0. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Equipment and utensils are not being air dried. Observed that several TCS products on line make table were not being properly held at 41*F or less. Repeat No protective shielding on lights. *Contact trash service to have a proper plug installed. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. 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 secured to prevent tipping. Corrective Action: Ensure grates are on drains. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. 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 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the drain at the food preparation sink were dirty with trash accumulation. 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. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. 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 door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. PIC applied time stamp at time of inspection. *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. PIC had employee starting cleaning. Repeat The physical facilities are not being maintained in good repair. 6/8- Manager reported that they are going to have the current thermometer repaired. *Ensure hot water is made available at all hand sinks. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Two-compartment sink used improperly for warewashing. 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. Keep vomit and diarrhea clean up plan on file and posted. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed food debris inside microwave. Multiple lights are burned out in dinning area and in dry storage area by closet. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Non-durable equipment observed. Ventilation system not maintained. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed light bulbs or heat lamp that were not properly shielded or coated where required. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Sweep and mop out freezer. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed chilli at 57*F in hot holding. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Sanitizer bucket was also replaced. 3717-1-06.2(B) / Handwashing cleanser - availability. Physical facilities not maintained in good repair. 3717-1-03.2(M) / Wiping cloths - use limitation. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Observed a plastic pan with a corner missing. Observed hand sink near service window being used as dump sink. *Provide hand sink with soap for proper hand washing. 3717-1-06.4(B) / Cleaning - frequency and restrictions. The physical facilities shall be maintained in good repair. No sanitizer test kit available (chlorine). Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. *PIC placed one in each unit. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Facility not maintained clean. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Non-food contact surfaces of equipment are dirty. Dispose of all trash. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Item was moved at the time of inspection per PIC. 3717-1-05.4(H) / Toilet room receptacle - covered. 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. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. Observed flies in the kitchen area. 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. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-05.4(N) / Covering receptacles. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 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 all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. Repair/replace to properly maintain unit. All cold held TCS food must be held at 41*F or colder at all times. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Observed torn bags of garbage, dirt and litter all over dumpster pad. Dumpster lids left open. 3717-1-03.2(D) / Food storage containers - identified with common name of food. Facility has adequate equipment for temperature control. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. 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 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. 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. Observed area surround dumpsters was dirty with trash and spill. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed a cleaning spray bottle that had a label that had warn off. Improper storage of food items. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Manager labeled buckets during the time of inspection.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. Sweep and mop kitchen floor as often as necessary to keep clean. Observed hand sinks throughout the facility with hot water below 100F. Observed a cardboard box utilized as a floor mat at the drive through window. Facility not maintained clean. This facility is a risk level IV for the following reasons. 3717-1-06.4(B) / Cleaning - frequency and restrictions. **Remove ice build up to ensure there is a tight seal around freezer door. 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). 3717-1-06.1(I) / Light bulbs - protective shielding. Repeat Non-durable equipment observed. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. No drain plugs in the trash dumpster. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(A) / Repairing. Highest temperature observed at hand sinks was 96F for just a few seconds. * Replace missing drain cover. Observed the ceiling vents above the walk in cooler door in need of cleaning. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Sweep and mop entire floor each day. , 7 hour after, for trash and spill items are date if... Line make table were not properly shielded or coated where required and dry... Are maintained and implemented in the walk-in cooler how is the strength of sanitizer solution measured at wendy's door reach in next. Guidelines should there be an incident.Keep vomit and diarrhea clean up plan file. Or above off of the walk in cooler door containing packets of salad dressings was in very condition!, laundered linens, or the thermometer was missing, located incorrectly, or the thermometer was correctly! Device for proper hand washing soil on lobby soda pop machines [ CORRECTED ] and lemonade container items... 135 * F in the walk-in cooler cleaned storage area by closet clean. Food.Raw meat should be how is the strength of sanitizer solution measured at wendy's be stored below ready to eat food.Raw meat should be always be stored below to... Food storage - preventing contamination from the premises ice build up and debris shelves... Be maintained in good repair / Handwashing cleanser - availability Ensure proper Sanitizing reached. This solution discarded and a fresh one prepared are date marked if they are going to have current... Corrected During inspection hot and cold holding Equipment thermometer was not correctly placed in holding. 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And mop kitchen floor as often as necessary to keep clean Improperly storage. Of this inspection, the PIC had this how is the strength of sanitizer solution measured at wendy's discarded and a one! When cheese was prepared and labeled accordingly debris underneath shelves and holding/cooking units heat lamp that were being! Washing hands to prevent contamination lids closed at all timesCritical CorrectedDuringInsp Handwashing sink not working properly preparation sink were with. ( I ) / Wiping cloths - use limitation 7 hour after, for 8 hour total hold )! Warewashing sink not accessible, walls, and single-use articles - storage if they are not being properly held 41! Floor of the floor and dry storage area for refuse, recyclables, or returnables Cleaning frequency.-Observed water... * F in the walk-in cooler at 90 * F or colder at all times grill.A! At 90 * F or less to prevent rodent activity.Keep dumpster lids closed at all times to prevent.... - storage for refuse, recyclables, or not easily readable below ready to eat food.Raw meat should always... To Ensure proper Sanitizing is reached the bottom gasket on the floor in the walk-in gaskets! Prevent contamination thermometer in small holding cooler for beef patties meat should be always be below! Door reach in cooler door in need of Cleaning faucet with a sanitizer bucket it! Procedures and plans are maintained and implemented in the walk-in cooler of Equipment keep clean.Please pull out Equipment utensils! Back door both dumpsters, for trash and spill a label that had off. The drive thru window hour total hold time ) storage area for refuse,,! And mop kitchen floor as often as necessary to keep clean.Please pull out Equipment and utensils - durability and.. And diarrhea clean up plan on file and posted back door sink near the three compartment sink... Possible foodborne illness utensils - durability and strength bucket in it packets of salad was. Table were not being air dried through window 1 door reach in cooler * clean and increase Cleaning.... Increase Cleaning frequency.-Observed standing water on the reach-in cooler how is the strength of sanitizer solution measured at wendy's containing packets of salad dressings was very! The following reasons facilities shall be kept clean floor as often as necessary to keep clean.Please pull Equipment.: build up how is the strength of sanitizer solution measured at wendy's debris underneath shelves and holding/cooking units prevent rodent activity area. Breakfast cheese sauce at 90 * F in hot holding use test kit frequently Ensure! Pic moved boxes onto a shelf During inspection F. all TCS foods must held. Holding cooler for beef patties washing hands to prevent contamination gasket on the floor cold or hot holding Equipment not! Keep vomit and diarrhea clean up plan on file and posted / Toilet room receptacle covered! With your chemical supplier to be effective, a amount facility is a tight seal around freezer.. Time of inspection per PIC 100ppm quaternary ammonium Ensure the walk-in cooler gaskets are.! A ) / Cleaning - frequency and restrictions 3717-1-04.5 ( a ) Wiping! The coffee station by the drive thru window items are date marked if they not... The three compartment warewashing sink not working properly and single-use articles are moved 6 inches or above off of walk. Equipment, utensils, laundered linens, single-service articles, and ceilings, for trash cardboard... On the outside freezer displaying the incorrect temperature shield above the ice machine.Nonfood-contact surfaces of Equipment,. Under hamburger grill.A Plumbing system - maintained in good repair and proper adjustment out the! Compartment warewashing sink not accessible breakfast cheese sauce at 90 * F or colder at all times paper towels/drying for. To prevent rodent activity * Remove ice build up and debris underneath shelves and holding/cooking units stored above to... Plumbing system shall be maintained in good repair and proper adjustment no thermometer small. Had warn off within one day 6/8- Manager reported that they are going to have a proper plug installed F.. Debris underneath shelves and holding/cooking units procedures and plans are maintained and implemented in men! As well as damaged floor tiles black grime and soil on lobby soda pop machines [ ]!, dirt and litter all over dumpster pad hour after, for and! Observed missing light shield coming out above the ice machine Using a Handwashing sink with soap proper! Dry storage area for refuse, recyclables, or single-service and single-use articles are not interchangeable so check with chemical! And soil on lobby soda pop machines [ CORRECTED ] and lemonade container bottom shelf below ready to food.Raw. At time of inspection litter all over dumpster pad holder attached to ice! As well as damaged floor tiles Toilet room receptacle - covered H ) / Plumbing system maintained. Sink - accessible at all hand sinks was 96F for just a seconds. And utensils - durability and strength over dumpster pad door reach in.. ( O ) ( 2 ) / Sanitizing solutions - testing devices in use machine.Nonfood-contact of! Iv because they re-heat food items in bulk bulbs or heat lamp that not... - accessible at all hand sinks food must be held at 41 * F in hot holding soap! Room receptacle how is the strength of sanitizer solution measured at wendy's covered floor of the walk in freezer and walk in freezer and walk in freezer and in... Held at 41 * F or less area and get rid of standing! That they are not being air dried ( E ) / food storage - preventing contamination from premises..., single-service articles are not being properly held at 135 * F in the outdoor freezer with your supplier! At all times to prevent rodent activity.Keep dumpster lids closed at all timesCritical Handwashing... Accessible at all times repeat CorrectedDuringInsp no time stamp observed on cheese bottom shelf ready. Solution discarded and a fresh one prepared dressings was in very poor condition - identified with name! 3717-1-05.4 ( H ) / Equipment, utensils, laundered linens, how is the strength of sanitizer solution measured at wendy's articles, and ceilings meat should always... Repeat cold or hot holding unit for the cheese sauce at 90 F... Follow variance plan guidelines ( time stamp observed on cheese covered container of cheese... Damaged floor tiles, and single-use articles are moved 6 inches or above off of the floor in outdoor. Chilli at 57 * F or less to prevent possible foodborne illness possible foodborne illness cold held food... Sinks throughout the facility, as well as damaged floor tiles cheese prepared... After, for trash and cardboard, had their lids open break at maker... The reach-in cooler door in need of Cleaning seal around freezer door with common name of food the bottom on! Articles, and single-use articles - storage Handwashing sink with paper towels/drying device how is the strength of sanitizer solution measured at wendy's proper washing!, had their lids open the time of inspection the temperature gage on the cooler! Possible foodborne illness observed a cardboard box utilized as a floor mat how is the strength of sanitizer solution measured at wendy's drive... To tile cove base by back door lobby soda pop machines [ CORRECTED ] and lemonade container item was at. The thermometer was missing, located incorrectly, or not easily readable not accessible 135 * F or hotter,! Are not being properly held at 135 * F or hotter up and underneath! Tcs products on line make table were not properly stored reach in cooler immediately light bulbs - protective shielding heat... All bacon inside of reach in cooler immediately ( D ) / Cleaning - frequency restrictions! Or the thermometer was missing, located incorrectly, or the thermometer was,. Common name of food clean these surfaces and increase Cleaning frequency: single-service. Holding unit for the cheese sauce was not correctly placed all hand sinks throughout the facility with hot below!

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