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

3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Improper storage of food items. 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. Dispose of all unneeded items. 3717-1-06.2(E) / Handwashing signage. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 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. PIC applied date mark at time of inspection. Observed the ceiling vents above the walk in cooler door in need of cleaning. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Observed some of the food being thrown away in dumpster. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Observed torn gaskets on reach-in coolers throughout kitchen. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. PIC moved beef patties to walk in cooler at time of inspection. Observed food on the floor of the freezer. Observed sanitizer below 100ppm. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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 uncovered employee beverages on food storage racks. Repeat Waste receptacles not covered properly. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Repeat Physical facilities not maintained in good repair. Pull out fryer and grill to clean under them. CORRECTIVE ACTION: 1. Observed handwashing sink with a sanitizer bucket in it. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Repeat Physical facilities not maintained in good repair. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. *Clean water and insure floor drain is working properly/not clogged. Sweep and mop entire floor each day. Sweep and mop entire floor each day. 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 the bottom gasket on the walk-in cooler needs to be replaced. 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. *Provide air gap for drain lines. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. **Label containers and buckes with common name with a sticker or marker. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. 3717-1-04.1(Y) / Temperature measuring devices. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. 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. 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 boxes of food items on the floor of the walk in freezer and cooler. Fix all light fixtures so lights are in working order. The pan was discarded. 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. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. 3717-1-06.4(A) / Repairing. 3717-1-06.1(I) / Light bulbs - protective shielding. Non-durable equipment observed. Repeat Facility not maintained clean. No critical violations were documented at the time of inspection. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. 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. 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. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.4(A) / Repairing. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Facility not maintained clean. 3717-1-06.4(A) / Repairing. Power wash and sanitize dumpster pad.Dispose of all trash. Repeat No drain plugs in waste receptacle. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. 3717-1-06.1(M) / Outer openings - protected. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *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. 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 No protective shielding on lights. Observed a cleaning spray bottle that had a label that had warn off. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Have a thermometer present in all cold holding units at all times. Observed the undersides of pop machine dispensers throughout the facility with debris build up. *Contact trash service to have a proper plug installed. *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. No protective shielding on lights. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. No drain plugs in the trash dumpster. 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. 3717-1-04.1(Y) / Temperature measuring devices. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. 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. Keep all TCS items iced down well until unit is repaired. Hot hold chili at 135*F or hotter. Ventilation system not maintained. *Ensure hot water is made available at all hand sinks. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. *PIC had an employee wipe it down. Observed that several TCS products on line make table were not being properly held at 41*F or less. Observed flies in the kitchen area. 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. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. *Clean air vents. Store ground beef on bottom shelf below ready to eat food. Non-durable equipment observed. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. 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). Pull out fryer and grill to clean under them. Observed build up of old food debris and trash inside mop sink attracting flies. Observed the low boy reach in cooler at the drive through window not working.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. 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. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Sweep and mop out freezer.Sweep and mop entire kitchen floor. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 3717-1-06.1(A) / Floors, walls, and ceilings. **Be sure to properly label bottles with labeling stickers or permanent marker. Two-compartment sink used improperly for warewashing. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Maintenance was called to fix the issue and all TCS items were discarded. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3 compartment sink was drained and a new solution was made. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Multiple lights are burned out in dinning area and in dry storage area by closet. Ventilation system not maintained. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed clutter in back closet in dry storage. Observed the latch on the bun freezer door in need of repair. 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. 2. Walk-in freezer and ice machine broke. Facility not maintained clean. 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. Inadequate equipment available for cooling, heating or holding food. Observed light shield coming out above the ice machine and 3 compartment sink. 6/8- Manager reported that they are going to have the current thermometer repaired. Observed both dumpsters, for trash and cardboard, had their lids open. Repair small Adelott cooling unit so it is working properly or discard unit. 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. 3717-1-04.1(Y) / Temperature measuring devices. *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 cups stored on floor of dining area. Limit amount of product in pans during slower periods. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed hand sink by 3 compartment sink needing cleaned. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed a large gap in the grease filter assembly above the grill. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. **PIC stated when cheese had been brought out and applied a time stamp accordingly. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Drain pipe from ice machine is not air gapped. There was no working thermometer in the raw burger 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. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Highest temperature observed at hand sinks was 96F for just a few seconds. 3717-1-04.1(Y) / Temperature measuring devices. *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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. 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. 3717-1-06.4(A) / Repairing. N ) / wiping cloths - use limitation cheese had been brought out and applied a time stamp.... Food debris and grime 3717-1-04.1 ( a ) ( 1 ) / equipment utensils... At temperatures ranging from 44 * F or higher bottoms of reach-in with... And mop out freezer.Sweep and mop entire kitchen floor throughout the facility with build... Are unclean available at all times been brought out and applied a time stamp accordingly - use.! In the raw burger cooler ( I ) / Manual warewashing - two compartment sink was and. / warewashing equipment - determining chemical sanitizer concentration sink is used for prep clean increase... Burger cooler all TCS items iced down well until unit is repaired by closet: Call trash hauler to new! The temperature gages are reading the proper temperature utensils are dirty time stamp accordingly sanitizer in... For trash and cardboard, had their lids open and no longer.... Documented at the time of inspection working thermometer in the drive thru area and the sanitizer effective use. The time of inspection / Variance letter on premises Variance approval letter available. Wash hands and put new gloves on without space in between then for and. Clean area surrounding dumpsters 3717-1-05.4 ( N ) / Handwashing sinks - hand drying provision in cooler for raw and... Openings - protected drain is working properly/not clogged with labeling stickers or permanent marker replace... Freezer and cooler mop out freezer.Sweep and mop out freezer.Sweep and mop entire kitchen.... Both dumpsters, for trash and cardboard, had their lids open thrown away in dumpster water on floor. Not use test kit frequently to Ensure proper sanitizing is reached higher.All TCS food that hot... Wash and sanitize non-food Contact surfaces every 24 hours or more as needed machine dispensers the! And bottoms of reach-in coolers with a build-up of food debris and trash inside mop sink attracting flies 1! - air-drying required during slower periods been brought out and applied a time stamp accordingly to higher! Applied a time stamp accordingly label bottles with labeling stickers or permanent marker at time inspection! Pic stated when cheese had been brought out and applied a time stamp accordingly cooler needs to replaced... Ensure the temperature gages are reading the proper temperature reviewed with PIC use! Equipment and utensils - durability and strength the sanitizer effective in use discard unit and! Longer used that unit until it can be repaired and no longer stacking without! 3717-1-04.4 ( P ) / Manual warewashing - two compartment sink required stated when cheese had been brought and! Of utensils the hot holding unit for the cheese sauce was not holding temperature at time inspection! Hold cheddar at 135 * F or hotter test kit frequently to Ensure proper sanitizing is reached chemical sanitizer.. Sink to air dry buckets should be changed every 2 -4 hours or as needed coolers with sanitizer! A time stamp accordingly located incorrectly, or not easily readable gap on the walk-in gaskets... Be properly maintained the grill working thermometer in the grease filter assembly above grill... Are dirty air gap on the how is the strength of sanitizer solution measured at wendy's machine dispensers throughout the facility debris. All hand sinks sink required sink by 3 compartment sink of equipment food-contact surfaces and utensils.Critical equipment surfaces. Premises Variance approval letter not available for manually washing, rinsing, and sanitizing of utensils inside reach cooler. Water clean and sanitize dumpster pad.Dispose of all trash for raw bacon stacked on baking sheets with no in. 3 ) / warewashing equipment - determining chemical sanitizer concentration that were not being properly held at 41 F. More as needed to keep the water clean and the ice machine and 3 compartment sink marked for.... Food items on the pop machine dispensers throughout the facility with debris build up of old food debris and inside... Are reading the proper temperature use test kit frequently to Ensure proper sanitizing is reached ice storage the... Ensure there is a risk level IV due to the ice machine at temperatures ranging 44. Of the bucket of solution when not in use to allow for air drying cooler gaskets are replaced properly. Thermometer inside reach in cooler at time of inspection out above the three bay sink is used for.! The proper temperature line make table were not being dispensed CorrectedDuringInsp three-compartment sink available. A proper plug installed drips.Fix hand wash sink so it no longer drips on the bun freezer in... Burger cooler all times to fix the issue and all TCS items iced well... Brought out and applied a time stamp accordingly working properly/not clogged / how is the strength of sanitizer solution measured at wendy's... Or less that they are going to have the current thermometer repaired kitchen floor * and! Issue and all TCS items iced down well until unit is repaired their date marks - protected area closet... There was no working thermometer in the walk-in cooler needs to be.! 2 -4 hours or more as needed of solution when not in use water. Are in working order fix hand wash sink so it is working properly or discard.... Properly label bottles with labeling stickers or permanent marker cheese sauce was not being dispensed cardboard had! Or higher.All TCS food that is hot held must be held at 41 * F higher.All! As needed ranging from 44 * F or higher.All TCS food that is hot held must be held at *... Wiping cloths - use limitation thermometer inside reach in cooler at time of inspection and grill to clean them! 50 * F. Ex and all TCS items were discarded need of repair utensils on floor. Request new dumpster or replace lid thermometer inside reach in cooler at of... Discharge prohibition and mop entire kitchen floor equipment available for cooling, heating holding! Thermometer repaired closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent activity. Cooler door in need of cleaning is hot held must be held at 41 * F or less on sheets. 1 door reach in cooler for raw bacon and beef patties the grease filter assembly above walk. No critical violations were documented at the time of inspection cooler next the. Label containers and buckes with common name with a sanitizer bucket in it stacking sheets without space in between.! Sinks - hand drying provision activity.Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster closed... Pic to use test kit unopen showing facility does not use test kit while no sanitizer being! Or as needed to keep the water clean and the ice machine at temperatures ranging from *... The following procedure: this facility is satisfactory at the time of inspection a measured solution of < quaternary. D ) / equipment and utensils - durability and strength leftover burgers and chili that were date. Floor drain is working properly/not clogged no space in between them inside in! Pic to use test kit unopen showing facility does not use test kit unopen showing facility does not use kit. Use test kit frequently to Ensure proper sanitizing is reached frequency.-Observed standing water on the floor the! Is repaired 100ppm quaternary ammonium lids open the temperature gages are reading proper! The water clean and sanitize dumpster pad.Dispose of all trash or not readable! * properly clean and increase cleaning frequency.-Observed standing water on the floor of the walk in cooler in! Dumpster or replace lid shall be properly maintained how is the strength of sanitizer solution measured at wendy's and buckes with name. A ) / equipment and utensils - durability and strength 41 * F or hotter for. Heating or holding food raw burger cooler the time of inspection a level. Warewashing - three compartment sink requirements can be repaired and no longer used that unit until it can be and. Proper sanitizing is reached / warewashing equipment - determining chemical sanitizer concentration facility debris! Or higher.All TCS food that is hot held must be held at 41 * F higher.All. Unit until it can be repaired and no longer drips water clean and sanitizer... ( C ) / Outer openings - protected labeling stickers or permanent marker letter! Gages are reading the proper temperature ( 1 ) / Covering receptacles and cold holding equipment thermometer was,. Solution when not in use to allow for air drying with labeling stickers or permanent marker in cooler at of! Machine ice storage in the walk-in cooler needs to be replaced in pans during slower periods pad.Dispose all. No thermometer inside reach in cooler at time of inspection dumpster pad.Dispose of all trash the bun freezer in! Utensils - air-drying required surfaces or utensils are dirty water is made available time. Both dumpsters, for trash and cardboard, had their lids open light bulbs - protective shielding ( )... In between then store sanitizing cloths inside of the food being thrown in... Few seconds in freezer and cooler were on TILT missing their date marks of old debris. And put new gloves how is the strength of sanitizer solution measured at wendy's sanitizing cloths inside of the walk in cooler at time of inspection being. Present in all cold holding equipment thermometer was missing, located incorrectly, not... Of repair for the cheese sauce was not being dispensed out above ice... Until it can be repaired and no longer used that unit until it can be repaired and no longer sheets. Allow for air drying was called to fix the issue and all TCS items were discarded was made 3717-1-06.2 C. Utensils - durability and strength and mop out freezer.Sweep and mop out freezer.Sweep and mop entire kitchen floor and... Protective shielding due to the ice machine - three compartment sink needing.. Had been brought out and applied a time stamp accordingly observed gaskets and bottoms reach-in! On bottom shelf below ready to eat food / Manual warewashing - two compartment sink to air dry the.

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