No drain plugs in the trash dumpster. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Small one door cold hold unit is not cooling properly. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Temperature reading on the exterior of the unit was not functioning. Observed lights without shielding in the room where potatoes are stored. Chili not reheated to 165*F before hot holding at 135*F or above. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 6/8- Manager reported that they are going to have the current thermometer repaired. 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 sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. Employee eating, drinking, or using tobacco in non-designated area. There were no food products stored in this unit at the time of inspection. CorrectedDuringInsp Improper method for cooling TCS foods. 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. 3717-1-06.1(I) / Light bulbs - protective shielding. Dispose of all trash. Observed a carton of food on the floor of the walk in cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *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. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed buns stored on floor of freezer. Observed the prep sink was being used for warewashing. Equipment and/or components are not maintained in good working order. Provide proper air gap on drain line for ice bin. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. 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. Observed missing light shield above the coffee station by the drive thru window. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Monitor temperature throughout day to make sure equipment is working properly. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. TCS foods must be held at 41*F or less to prevent possible foodborne illness. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Equipment and/or components are not maintained in good working order. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). Hot hold cheddar at 135*F or higher. How to Sanitize . CORRECTIVE ACTION: Use hand sink only for hand washing. The pan was put in the wash sink. Provide proper hand drying provision for hand washing station at drive thru. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Floor tiles are missing by fryer. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Ensure TCS food is held under temperature control until it is ready to be cooked. 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 build up of old food debris and trash inside mop sink attracting flies. Observed the bun carts in need of cleaning. 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. 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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.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. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Repair/replace to properly maintain unit. A properly designed temperature measuring device as specified in this rule shall . CORRECTIVE ACTION: Clean drains and floors and maintain clean. Equipment and/or components not maintained. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Unnecessary or nonfunctional items and /or litter on premises. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. 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. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. 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. Repeat Ventilation system not maintained. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. 3717-1-06.4(F) / Drying mops. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 0 Observed no sign at handsink next to warewashing area. Use guidelines should there be an incident. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. CO2 tank is not secured to prevent tipping. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 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. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Corrected: Ice was removed during inspection. Entire kitchen floor is dirty. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. 3717-1-04.1(Y) / Temperature measuring devices. 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. No critical violations were documented at the time of inspection. 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. Corrected During Inspection Non-durable equipment observed. PIC had employee starting cleaning. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 235 0 obj <> endobj *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repair or replace the grease filter assemblies as needed. 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. 3717-1-05.4(O) / Using drain plugs. *Provide thermometer inside of unit. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 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 clutter in back closet in dry storage. 3717-1-06.4(A) / Repairing. PIC had employee starting cleaning. Buckets/Containers 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. *Provide hand sink with soap for proper hand washing. 3717-1-04(I) / Nonfood-contact surfaces - materials. At the time of inspection the manager provided paper towels at the handwashing sink. 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. 3717-1-03.4(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. * Replace missing drain cover. Observed missing cove base on either side of managers office. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed a cardboard box utilized as a floor mat at the drive through window. Repeat Facility not maintained clean. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. Dumpster pad is dirty with trash. Observed boxes of food stored on floor of walk in freezer. **Must have letter of approval on file and written procedures. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. 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. Internal temperature of bacon was between 50-55*F. 2. Chain or strap CO2 tank to wall to prevent tipping. Physical facilities not maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. There was no working thermometer in the raw burger cooler. 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. Sweep and mop entire kitchen floor. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-05.4(N) / Covering receptacles. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Discussed time stamping and using all meat in cooler by 2:30PM. Repeat Waste receptacles not covered properly. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. PIC states food product has been in cold holding storage unit for 30 minutes. The manager stated that the unit will be repaired soon. Pull out fryer and grill to clean under them. Please pull out equipment and sweep and mop entire kitchen floor. 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. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Corrected During Inspection Observed improper storage of food items. Non-durable equipment observed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Fix all light fixtures so lights are in working order. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. No critical violations were documented at the time of inspection. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed 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. A plastic bag was being used instead. 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. 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. Store ground beef on bottom shelf below ready to eat food. *Corrective Action: Ensure that the fly issue is handled by pest control. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a large gap in the grease filter assembly above the grill. 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). Observed both dumpsters, for trash and cardboard, had their lids open. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. No hot water in men's bathroom. Equipment and utensils are not being air dried. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Walk-in freezer and ice machine broke. Provide soap at this hand washing station. *Employee was stopped and PIC had her wash hands and put new gloves on. *Repair cooler or properly dispose of it. Observed sanitizer test strips were damaged and missing the color comparison chart. Repeat Non-food contact surfaces of equipment are unclean. Drain line is not permitted to extend past the flood rim of the waste receptacle. No thermometer in small holding cooler for beef patties. 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. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. 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. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Repeat Corrected During Inspection Non-durable equipment observed. Observed a build up of dust on fans in walk-in cooler and freezer. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed a buildup of ice inside the reach-in freezer by the drive through window. *Replace door gasket on this door. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! 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. Repeat No protective shielding on lights. Repeat CorrectedDuringInsp Improper storage of food items. Equipment and/or components are not maintained in good working order. PIC applied time stamp at time of inspection. 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. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Corrective Action: Ensure grates are on drains. 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. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F.

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