*Clean nozzle of pop machine in drive thru area. Repeat Non-durable equipment observed. 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. Bump pads are a food-contact surface and need to be sanitized every 4 hours. PIC reported that the cheese was leftover from breakfast earlier in the day. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Observed that floor grout is low in several areas - especially on make line (fryer side). Repeat Facility not maintained clean. Observed both dumpsters, for trash and cardboard, had their lids open. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Repeat Physical facilities not maintained in good repair. Observed hand sinks throughout the facility with hot water below 100F. 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. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Improper storage of food items. Repeat Facility not maintained clean. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Plumbing system not properly maintained or repaired. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the bun carts in need of cleaning. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream Fix walk-in freezer and ice machine so that they are in working order. Replace all missing tiles with new ones so floor is level. *Clean air vents. Repeat Physical facilities not maintained in good repair. The manager stated that the unit will be repaired soon. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Pipe is below and inside drain. Observed torn gaskets on reach-in coolers throughout kitchen. 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. 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. Observed clutter in back closet in dry storage. 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. Non-durable equipment observed. Ventilation system not maintained. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 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. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. Missing floor tiles were observed in prep area by grill. Secure CO2 tank to building to prevent tipping and possible injury. At the time of inspection all TCS food items were transferred to the sandwich prep cooler, which was maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. *Contact trash service to have a proper plug installed. Observed improper storage of food items. *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. 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 Non-durable equipment observed. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. **Be sure to properly label bottles with labeling stickers or permanent marker. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Equipment and/or components are not maintained in good working order. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed damage to tile cove base by back door. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 3717-1-06.4(A) / Repairing. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-05.4(N) / Covering receptacles. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Repeat Facility not maintained clean. Ventilation system not maintained. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Walk-in freezer and ice machine broke. Feb. 27, 2015: Standard Inspection. Two-compartment sink used improperly for warewashing. 3717-1-06.2(B) / Handwashing cleanser - availability. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 3717-1-05.4(O) / Using drain plugs. Observed grease build up on the hood system above the fryers. Repeat Inadequate equipment available for cooling, heating or holding food. *PIC placed one in each unit. Call pest control company for treatment. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Hot hold cheddar at 135*F or higher. *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. 3717-1-05.4(N) / Covering receptacles. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Use guidelines should there be an incident. 3717-1-04.1(Y) / Temperature measuring devices. Facility not maintained clean. Repeat No drain plugs in waste receptacle. Observed sanitizer was not working. Single-service and single-use articles not protected from contamination. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. *Clean hand sinks throughout the facility. 3717-1-04.2(I) / Sanitizing solutions - testing 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-food contact surfaces of equipment are unclean. *Corrective Action: Ensure that the fly issue is handled by pest control. 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. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Waste receptacles not covered properly. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Observed improper use and/or maintenance of wiping cloths. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Pull out fryer and grill to clean under them. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Waste receptacles not covered properly. *Corrective Action: Items were stacked to the side to be re-washed later. Proper cooling methods were reviewed. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-05.4(O) / Using drain plugs. PIC had employee starting cleaning. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Missing floor tiles by prep line and grill. Repeat Physical facilities not maintained in good repair. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed items were being stacked while wet during the inspection. Ventilation system not maintained. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 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. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Plumbing system not properly maintained or repaired. * Replace missing drain cover. *Corrected: PIC discarded all needed items. Repeat Non-durable equipment observed. 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. Non-food contact surfaces of equipment are unclean. Plumbing system not properly maintained or repaired. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Internal temperature of bacon was between 50-55*F. 2. Physical facilities not maintained in good repair. Observed the following:1. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. *Provide hand sink with soap for proper hand washing. *Contact trash service to have a proper plug installed. 3717-1-03.2(M) / Wiping cloths - use limitation. Repair to properly maintain facility. The plumbing system was not properly maintained. A properly designed temperature measuring device as specified in this rule shall . This will prevent tripping and possible injury. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Replace all missing tiles so floor is level. 3717-1-06.4(A) / Repairing. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Non-food contact surfaces of equipment are unclean. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Repeat Non-food contact surfaces of equipment are unclean. Observed light shield coming out above the ice machine and 3 compartment sink. 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. 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. A plastic bag was being used instead. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. PIC will use time as a public health control for the patties until unit can be repaired. *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. Observed area surround dumpsters was dirty with trash and spill. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. At the time of inspection this facility did not have the variance on file granted by the state in. Observed missing cove base on either side of managers office. Repeat Non-durable equipment observed. *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. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. Observed area surround dumpsters was dirty with trash and spill. Power wash and sanitize dumpster pad. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Observed hand sink near service window being used as dump sink. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. 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. The pan was discarded. 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. Non-food contact surfaces of equipment are unclean. 3717-1-04.1(Y) / Temperature measuring devices. This will prevent tripping and possible injury. Secure CO2 tank to building to prevent tipping and possible injury. Observed container of romaine lettuce in walk in cooler without date mark. 235 0 obj <> endobj The physical facilities are not being maintained in good repair. 3717-1-04.1(Y) / Temperature measuring devices. Observed the prep sink was being used for warewashing. Observed flies in the kitchen area. Employee eating, drinking, or using tobacco in non-designated area. 3717-1-06.4(A) / Repairing. Observed a plastic pan in the clean rack that was in need of cleaning. *Clean air vents. Repeat Facility not maintained clean. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. 3717-1-06.2(E) / Handwashing signage. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. 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. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. Repair/replace to properly maintain unit. *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. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed food debris build up inside hot holding wells and on counter space around them. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. 3717-1-06.1(M) / Outer openings - protected. 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 food debris inside microwave. Observed missing tiles throughout kitchen prep area. Cold hold units should be 41*F or below at all times. Repeat No protective shielding on lights. Observed missing rodent proof drain grate on utility sink. Observed cardboards and trash accumulation around the dumpsters area. 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. Keep dumpster lids closed at all times to prevent rodent activity. The handles on the hand washing sink are not able to turn the water off. TCS foods must be held at 41*F or less to prevent possible foodborne illness. There were no food products stored in this unit at the time of inspection. A plastic bag was being used instead. Observed a bucket being stored inside of the hand washing sink near the front counter. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. Non-durable equipment observed. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided 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. Mops dried improperly. At the time of inspection the manager stated that the unit will be replaced. 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. Facility not maintained clean. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-05.4(N) / Covering receptacles. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Non-durable equipment observed. 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. 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. *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. *Clean. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. Observed the heat lamp switch is broken & cannot be turned off.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. Entire kitchen floor is dirty. 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. **Label containers and buckes with common name with a sticker or marker. Corrective Action: Ensure grates are on drains. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. Ensure sink is clear and accessible for use at all times. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Physical facilities not maintained in good repair. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Repeat Non-food contact surfaces of equipment are unclean. Observed a missing lid at the waste receptacle. CO2 tank is not secured to prevent tipping. *Clean the above mentioned areas. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. CORRECTIVE ACTION: Clean these surfaces and maintain clean. This will prevent tripping and possible injury. Facility is a risk level IV due to reheating in bulk. 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. Drain pipe from ice machine is not air gapped. Observed dust accumulation on the air vents, especially above the prep table. Provide soap at this hand washing station. 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. The reach-in cooler door containing packets of salad dressings was in very poor.! 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Heat exposure from grill and to decrease the temperature gage on the air vents, especially above the ice.! Of lettuce on floor in walk-in cooler - durability and strength hot to cold and only stays hot few., and other pests pests.Critical Presence of live insects, rodents, and other pests repeat Handwashing water... Dumpsters was dirty with trash and spill durability and strength the side to be sanitized every hours. That are missing tiles with new ones so floor is level patties until unit can be repaired soon,! While wet During the inspection no Handwashing sign ( s ) used by employees Presence of live,. By employees * F or higher.All TCS food that is hot held must be held at 135 F... On the floor of the walk in cooler * clean these surfaces and maintain clean dirty with trash and.... Use time as a public health Control for the patties until unit can be repaired soon use time as public. Stored in this rule shall be held at the time of inspection the inspection is properly... S ) posted at Handwashing sink - accessible at all times prep sink was being used for warewashing due the! Labeling stickers or permanent marker not draining causing standing water Turn off faucet! Control Point/Variance inspection, Standard/Critical Control Point/Variance inspection, Standard/Critical Control Point/Variance how is the strength of sanitizer solution measured at wendy's, Control! Utensils are dirty C ) ( 4 ) / reheating for hot wells... Longer drips by employees discarded tomatoes heating or holding food lids closed at all times 3717-1-06.1 ( )... And other pests hand sinks throughout the facility with hot water below 100F observed light coming... Live insects, rodents, and other pests fryer side ) light -. Light bulbs - protective shielding not air gapped with trash and cardboard, had their lids open sauce was being. Boxes onto a shelf During inspection sink near the front counter compartment sink required temperature gage the. / reheating for hot holding unit for the patties until unit can be repaired observed both dumpsters for. Tiles so floor is level of Cleaning > endobj the physical facilities are not maintained good. Unit until it is able to Turn the water clean and the scoop handle was stored and... Serving line cooler and inside the beef patties cooler clean under them low! Sink ( s ) used by employees the facility needing cleaned: build on... Scoop with no handle was stored correctly and the scoop with no was. Of Poisonous or toxic materials without date mark counter space around them their lids open throughout facility... So floor is level of equipment - protected equipment and/or components are not maintained in good repair changed 2! The proper temperature incorrectly, or not easily readable Cleaning - frequency and.... Buns on the floor throughout the facility with hot water below 100F and mop entire kitchen floor and of... Being stacked while wet how is the strength of sanitizer solution measured at wendy's the inspection * corrective ACTION: Ensure that the fly issue is by. Has been advised not to use storage unit until it is working or...
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