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

*Corrected: PIC discarded all needed items. 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. Raw meat should always be stored below ready to eat food. *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. *Repair and replace light shields. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. * Have unit repaired/adjusted so that it holds food at 41*F or less. *Clean and maintain area clean. Observed ground beef stored above ready to eat food in walk in cooler. *Clean water and insure floor drain is working properly/not clogged. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. Properly hold all TCS foods. Observed missing light shield above the coffee station by the drive thru window. Repair to properly maintain facility. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Dispose of all trash. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. *Clean air vents. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Repeat Facility not maintained clean. Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. *Clean drain. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 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 old food, grease and dirt all over the noted areas. 3717-1-04.1(A) / Equipment and utensils - durability and strength. There were no food products stored in this unit at the time of inspection. Improperly cleaned storage area for refuse, recyclables, or returnables. 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 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Repeat Waste receptacles not covered properly. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed food debris inside microwave. 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. Handwashing sign(s) not posted. Non-food contact surfaces of equipment are unclean. Equipment and/or components are not maintained in good working order. 3717-1-06.1(I) / Light bulbs - protective shielding. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Observed no sign at handsink next to warewashing area. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Observed torn gaskets on reach-in coolers throughout kitchen. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Keep vomit and diarrhea clean up plan on file and posted. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. CorrectedDuringInsp Improper method for cooling TCS foods. Observed no towels or hand drying device at the handwashing sink(s). Waste receptacles not covered properly. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 3 compartment sink was drained and a new solution was made. 3717-1-06.2(B) / Handwashing cleanser - availability. Have a thermometer present in all cold holding units at all times. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. At the time of this inspection, the coat was removed to keep the sink accessible. *The bucket was removed from the hand washing sink at the time of inspection. Repeat No drain plugs in the trash dumpster. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed 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. Observed the light intensity in the walk-in freezer was less than ten foot candles. 3717-1-04.1(Y) / Temperature measuring devices. Equipment and/or components are not maintained in good working order. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. 3717-1-03.2(M) / Wiping cloths - use limitation. PIC moved beef patties to walk in cooler at time of inspection. Observed the prep sink was being used for warewashing. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. Sweep and mop kitchen floor as often as necessary to keep clean. Observed sanitizer was not working. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. 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. Facility not maintained clean. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Ventilation system not maintained. *Food must be stored a minimum of 6" off of the floor. **PIC stated when cheese had been brought out and applied a time stamp accordingly. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. CorrectedDuringInsp Improper storage of food items. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. The pan was discarded. Kitchen floors are dirty especially under prep sink, grill and beef cooler. *Tomatoes were date marked during inspection. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Maintenance was called to fix the issue and all TCS items were discarded. 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 the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Discussed time stamping and using all meat in cooler by 2:30PM. Light intensity in prep area is at 27 foot candles. 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. Observed missing rodent proof drain grate on utility sink. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Observed dumpster without lid on one side. Observed no written procedures for time as a public health control at time of inspection. Drain line is not permitted to extend past the flood rim of the waste receptacle. 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). Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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. Repeat Non-durable equipment observed. 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. Repeat Facility not maintained clean. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. Observed sliced tomatoes and cut leafy greens that were not date marked. At the time of inspection the manager printed off a copy of the variance. 3717-1-06.4(A) / Repairing. How to Sanitize . 3717-1-06.4(A) / Repairing. 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. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. CO2 tank is not secured to prevent tipping. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 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 *Repair and replace light shields. CORRECTIVE ACTION: PIC moved bottle into first aid kit. 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. 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. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). *Replace test strips. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 3717-1-06.4(A) / Repairing. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. PIC cooked all bacon inside of reach in cooler immediately. 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. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. This will prevent tripping and possible injury. No violations were documented at the time of inspection. Store ground beef on bottom shelf below ready to eat food. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Maintenance had a digital reading of 34*F at 5:30pm. Observed cups stored on floor of dining area. **PIC states it has been in walk in cooler less than 24 hours. 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. Raw beef patties at 44*F in grilling area. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 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. 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. 235 0 obj <> endobj 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. Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-06.2(E) / Handwashing signage. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. Floor of walk in freezer is dirty. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 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. Non-durable equipment observed. Observed that door gasket on walk-in cooler is damaged. 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 uncovered employee beverages on food storage racks. 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. 3717-1-06.1(M) / Outer openings - protected. 3717-1-05.4(O) / Using drain plugs. 3717-1-06.4(A) / Repairing. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Observed no towels or drying device at the handwashing sink by the drive thru window. * Replace missing drain cover. Single-service and single-use articles not protected from contamination. Secure CO2 tank to building to prevent tipping and possible injury. PIC will use time as a public health control for the patties until unit can be repaired. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Observed container of romaine lettuce in walk in cooler without date mark. Observed items were being stacked while wet during the inspection. Use guidelines should there be an incident. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Dispose of all unneeded items. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Physical facilities not maintained in good repair.

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