Corrected During Inspection Non-durable equipment observed. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. Missing tiles may cause accidental fall. Physical facilities not maintained in good repair. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. 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. Physical facilities not maintained in good repair. 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. 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. Reportedly bump pads are only cleaned once a month. Hot hold cheddar at 135*F or higher. 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 hand sinks throughout the facility with hot water below 100F. Observed that several TCS products on line make table were not being properly held at 41*F or less. Observed missing floor tiles underneath the hood in the kitchen. *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. 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. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Observed sanitizer was not working. 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. Repeat Physical facilities not maintained in good repair. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. *Corrective Action: Ensure that the fly issue is handled by pest control. Observed raw bacon stored over top of ready-to-eat frosty mix. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Observed area surround dumpsters was dirty with trash and spill. PIC put beef patties on the grill to cook and put new ones out. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Ambient air and water thermometers are not accurate. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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 Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed old food, grease and dirt all over the noted areas. Observed sanitzier buckets near front registers not labeled. *Clean drain. 3717-1-05.4(O) / Using drain plugs. Repeat No drain plugs in the trash dumpster. No violations were documented at the time of inspection. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 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. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. CorrectedDuringInsp Improper method for cooling TCS foods. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Employee eating, drinking, or using tobacco in non-designated area. 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 that door gasket on walk-in cooler is damaged. 3717-1-05.4(O) / Using drain plugs. 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. Dumpster pad is dirty with trash. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. 6/8 - PIC reported that several gaskets have been ordered. 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. Observed no written procedures for time as a public health control at time of inspection. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Install new tiles in places that are missing tiles. Power wash and sanitize dumpster pad.Dispose of all trash. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Repeat Non-durable equipment observed. Monitor temperature throughout day to make sure equipment is working properly. *Employees put hair restraints on during inspection. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Observed flies inside kitchen, primarily near mop sink. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Beef patties were pulled out of temperature control at 10:30AM. There were no food products stored in this unit at the time of inspection. *Corrective Action: Ensure that the fly issue is handled by pest control. 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. Repeat Facility not maintained clean. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Repeat Facility not maintained clean. 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. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 3717-1-03.2(D) / Food storage containers - identified with common name of food. *PIC placed one in each unit. Repeat Waste receptacles not covered properly. Improper storage of food items. Non-food contact surfaces of equipment are unclean. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No sanitizer test kit available. Physical facilities not maintained in good repair. Sweep and mop entire kitchen floor. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Repeat CorrectedDuringInsp Improper storage of food items. PIC cooked all bacon inside of reach in cooler immediately. Observed the prep sink was being used for warewashing. Observed chilli at 57*F in hot holding. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 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. Fix all light fixtures so lights are in working order. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.4(A) / Repairing. Observed uncovered employee beverages on food storage racks. 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. 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. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Use guidelines should there be an incident. The carton was immediately moved. * Replace missing drain cover. 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. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Improper storage of food items. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Equipment and/or components are not maintained in good working order. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Floor of walk in freezer is dirty. Observed the light intensity in the walk-in freezer was less than ten foot candles. The manager has put a work order in to repair the hand washing sink. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Repeat Inadequate equipment available for cooling, heating or holding food. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i
Ensure a thermometer is always available in cold/hot holding units. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed handwashing sink with a sanitizer bucket in it. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 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. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Repair to properly maintain facility. Observed the bun carts in need of cleaning. 3717-1-06.4(A) / Repairing. *Clean nozzle of pop machine in drive thru area. Replace all missing tiles with new ones so floor is level. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. *Contact trash service to have a proper plug installed. Observed boxes of food stored on floor of walk in freezer. Keep all TCS items iced down well until unit is repaired. Handwashing sign(s) not posted. Observed cups stored on floor of dining area. 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. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Plumbing system not properly maintained or repaired. 3717-1-06.4(A) / Repairing. 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. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Non-durable equipment observed. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Properly sheil light over exposed single use items. 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. Plumbing system not properly maintained or repaired. 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. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. **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. 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how is the strength of sanitizer solution measured at wendy's