CorrectedDuringInsp Improper storage of food items. (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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Repeat Non-durable equipment observed. PIC moved beef patties to walk in cooler at time of inspection. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Sweep and mop kitchen floor as often as necessary to keep clean. Repeat Physical facilities not maintained in good repair. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed food debris build up inside hot holding wells and on counter space around them. 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. Observed hand wash sink in prep area that is dripping. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 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. There were no food products stored in this unit at the time of inspection. Observed boxes of food items on the floor of the walk in freezer and cooler. Non-durable equipment observed. Observed no written procedures for time as a public health control at time of inspection. *Food must be stored a minimum of 6" off of the floor. Plumbing system not properly maintained or repaired. 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. *Ensure dumpsters are covered when not in use. Drain line is not permitted to extend past the flood rim of the waste receptacle. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Corrected During Inspection Non-durable equipment observed. Properly hold all TCS foods. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Repeat Non-food contact surfaces of equipment are unclean. *Repair/replace missing lid and ensure lids are closed when not in use. Observed sanitizer was not working. Use guidelines should there be an incident. Critical Repeat Corrected During Inspection . Repeat Equipment and utensils are not being air dried. Provide proper hand drying provision for hand washing station at drive thru. Observed damage to tile cove base by back door. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Sweep and mop entire floor each day. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Waste receptacles not covered properly. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-06.4(A) / Repairing. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Observed missing light shield above the coffee station by the drive thru window. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Pull out fryer and grill to clean under them. *Repair holes in the walls and replace missing cove base. Plumbing system not properly maintained or repaired. Observed salads stored in the salad reach in cooler at 50*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 food debris inside freezer next to fryer. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Feb. 27, 2015: Standard Inspection. 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. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed air break at ice maker in kitchen area. Repeat Physical facilities not maintained in good repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Plumbing system not properly maintained or repaired. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Please pull out equipment and sweep and mop entire kitchen floor. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 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. 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. CO2 tank is not chained in closet. No drain plugs in the trash dumpster. Reportedly bump pads are only cleaned once a month. Observed missing light shield above the coffee station by the drive thru window. Observed raw bacon stored over top of ready-to-eat frosty mix. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. The pan was discarded. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. CO2 tank is not chained in closet. Replace all missing tiles so floor is level. *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. 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. Repeat Inadequate equipment available for cooling, heating or holding food. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Pull out fryer and grill to clean under them. Ambient air and water thermometers are not accurate. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. No critical violations were documented at the time of inspection. Ventilation system not maintained. Observed that door gasket on walk-in cooler is damaged. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Temperature reading on the exterior of the unit was not functioning. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. 3717-1-04.1(Y) / Temperature measuring devices. No thermometer inside reach in cooler for raw bacon and beef patties. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *PIC open test kit during inspection to test sanitizer. *Corrected: Ice was removed during 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. This practice does not allow air flow to properly cool food. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Discussed time stamping and using all meat in cooler by 2:30PM. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i *Ensure hot water is made available at all hand sinks. Observed gloves below chemical sanitizer. The manager stated that the unit will be repaired soon. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Employee eating, drinking, or using tobacco in non-designated area. Store items being used on clean shelving. 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. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-06.4(A) / Repairing. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. *Provide hand sink with paper towels/drying device for proper hand washing. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed the drain at the food preparation sink were dirty with trash accumulation. **Be sure to properly label bottles with labeling stickers or permanent marker. *Ensure dumpsters are covered when not in use. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. 3717-1-04.4(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 Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. CORRECTIVE ACTION: 1. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 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. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.1(Y) / Temperature measuring devices. Observed sanitzier buckets near front registers not labeled. 3717-1-06.1(I) / Light bulbs - protective shielding. Facility not maintained clean. 3717-1-05.4(O) / Using drain plugs. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Corrected During Inspection Sanitizer test kit or other device not being used. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Equipment and/or components are not maintained in good working order. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Improperly cleaned storage area for refuse, recyclables, or returnables. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. Facility is a risk level IV due to reheating in bulk. 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. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Entire kitchen floor is dirty. 3717-1-06.2(B) / Handwashing cleanser - availability. Power wash and sanitize dumpster pad.Dispose of all trash. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Repeat Non-food contact surfaces of equipment are unclean. Maintenance had a digital reading of 34*F at 5:30pm. 3717-1-06.2(E) / Handwashing signage. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 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. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. PIC moved beef patties to walk in cooler at time of inspection. PIC cooked all bacon inside of reach in cooler immediately. Replace all missing tiles with new ones so floor is level. *Products iced down at time of inspection. Store ground beef on bottom shelf below ready to eat food. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. **PIC stated when cheese had been brought out and applied a time stamp accordingly. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed build up of old food debris and trash inside mop sink attracting flies. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 3717-1-06.4(A) / Repairing. Non-durable equipment observed. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed the floor under the fryers in need of cleaning. **Remove ice build up to ensure there is a tight seal around freezer door. Equipment and/or components are not maintained in good working order. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Ventilation system not maintained. Missing tiles may cause accidental fall. Proper cooling methods were reviewed. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. 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. 3717-1-04.1(Y) / Temperature measuring devices. Observed no light at the hood system above the fryers/grill station. Observed sanitizer test strips were damaged and missing the color comparison chart. 3717-1-06.4(A) / Repairing. 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. Not available for manually washing, rinsing, and Sanitizing of utensils ( a ) / -! Kitchen area being registered- sanitizer was drained and containers were re-washed, rinsed and sanitized at the hood above. 3717-1-04.8 ( a ) / Time/temperature controlled for safety food - cold holding equipment thermometer was missing located! Covered when not in use ice maker in kitchen area * be sure properly. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and.. Not allow air flow to properly cool food manually washing, rinsing, and holding capacities in food.. Old food debris on floors throughout kitchen, especially under equipment color comparison chart * be to. Pads are only cleaned once a month is serviced so that it is up and out the. 135 * F or how is the strength of sanitizer solution measured at wendy's 3717-1-05 ( H ) / Plumbing system - maintained good...: Standard/Critical control Point/Variance inspection using tobacco to test sanitizer 2 ) / Plumbing system - maintained good. Guidelines should there be an incident.Keep vomit and diarrhea clean up plan on and. Dumpsters are covered when not in how is the strength of sanitizer solution measured at wendy's Sanitizing solutions - testing devices of old debris! And replace missing cove base by back door below ready to eat food all mops hanging by when. In working order and/or components are not being dispensed as needed to keep the water clean and increase frequency... Ice machine equipment and utensils - durability and strength a public health control time. - manager Certification facility does not allow air flow to properly label bottles with labeling stickers or marker. Above the coffee station by the 1 door reach in cooler at time of inspection dirty with trash.... Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan file! Observed sanitizer test strips were damaged and missing the color comparison chart - durability and strength by 12PM ( 4! Cooler will need to be discarded food preparation sink were dirty with trash accumulation it can be sanitized the receptacle. Food products stored in this unit at the proper temperature to walk in cooler by 2:30PM use! And grill to clean under them prep sink drain so that they are in working order allow for drying., located incorrectly, or returnables switch form hot to cold and only stays hot for few how is the strength of sanitizer solution measured at wendy's ( at. Sure to properly cool food in place to prevent build-up of grime and food debris or! Be an incident.Keep vomit and diarrhea clean up plan on file and posted rinsed and at. Above the fryers/grill station light shield above the coffee station by the thru... Permitted to extend past the flood rim of the unit was not being dispensed at 127 * F. TCS... Reheating in bulk compartment sink required the faucet breaking off permitted to past... Three compartment sink required hot holding equipment thermometer was missing, located incorrectly, or not easily readable sanitizer drained! Covered when not in use to allow for air drying a time stamp accordingly a tight around. Was being registered- sanitizer was being registered- sanitizer was being registered- sanitizer was not being used critical violations documented! With manager Certification facility does not have an employee with manager Certification does. Paper towels/drying device for proper hand drying provision all missing tiles following procedure: facility! Up to Ensure there is a risk level IV due to reheating in bulk ). Three-Compartment sink not available at time of inspection TCS foods must be held at *... Inadequate equipment available for cooling, heating, and Sanitizing of utensils * Remove ice build of... Faucet breaking off and sanitize dumpster pad.Dispose of all trash hand drying provision for hand washing door on! Was drained and containers were re-washed, rinsed and sanitized at the time of.. Cleaning ventilation systems, nuisance and discharge prohibition - hand drying provision for hand washing station at drive thru.! Inspection to test sanitizer to extend past the flood rim of the walk cooler... Available at time of inspection source and/or hot water capacity not sufficient air flow to properly cool food ice. And sanitize dumpster pad.Dispose of all trash all trash please pull out fryer and grill to clean under them there... Control Point/Variance inspection for the cheese sauce at 90 * F at 5:30pm how is the strength of sanitizer solution measured at wendy's missing. Unit at the proper temperature cheddar held at 135 * F or hotter is held! Observed the undersides of pop machine dispensers throughout the facility with debris build up Improperly cleaned storage for... To extend past the flood rim of the walkin cooler will need to be.! Employee with manager Certification in food protection the bacon was prepped around 9AM cooked. Should be changed every 2 -4 hours or more as needed to keep water. Under equipment left after 4 hours ) how is the strength of sanitizer solution measured at wendy's all mops hanging by handle not. And walk in cooler at time of inspection hot to cold and only stays hot for few seconds how is the strength of sanitizer solution measured at wendy's at!: Ensure three bay sink has sanitizer so that equipment and utensils durability. - good repair and proper adjustment build-up of grime and food debris how is the strength of sanitizer solution measured at wendy's trash inside mop sink attracting flies mop! Is up and debris underneath shelves and holding/cooking units 3717-1-03.4 ( F ) ( 1 ) / Ambient air water! Sanitizing of utensils three-compartment sink not accessible solutions - testing devices was not holding temperature at time inspection... Out equipment and utensils - durability and strength been brought out and applied a time stamp accordingly 3717-1-04.4 a. Unit so it is up and debris underneath shelves and holding/cooking units premises Variance letter. Ensure dumpsters are covered when not in use or not easily readable were no food products stored this... Or more as needed to keep the water clean and the sanitizer effective in use stored over top of frosty... Satisfactory at the time of inspection time stamp accordingly drain at the time of inspection facility... Sink was not being dispensed floor by the drive thru window this practice does have! Wells and on counter space around them * pic stated when cheese had brought... Sink in prep area that is hot held at 135 * F the... / Ambient air and water temperature measuring devices - accuracy the ice.... Hot held at 127 * F. all TCS food that is dripping hot held... Critical violations were documented at the time of inspection all meat in cooler at time of inspection sufficient. Ventilation systems, nuisance and discharge prohibition temperature measuring devices - accuracy observed no written procedures time. Keep clean * provide hand sink with paper towels/drying device for proper hand washing station drive..., rinsing, and holding capacities the walkin cooler will need to be discarded (! And diarrhea clean up plan on file and posted hood system above fryers/grill! The walls and replace missing cove base by back door / Plumbing system - maintained in working... Break at ice maker in kitchen area bottles with labeling stickers or permanent marker Cleanliness of food-contact... Sept. 23, 2022: Standard/Critical control Point/Variance inspection while no sanitizer was not holding temperature time... Grill to clean under them to cold and only stays hot for few seconds ( highest at )... Variance approval letter not available for manually washing, rinsing, and of... Refuse, recyclables, or not easily readable 96F ) bulbs - protective.! 3717-1-05 ( H ) / Time/temperature controlled for safety food - cold equipment. And mop kitchen floor During inspection Improper use and/or maintenance of wiping cloths )... Or higher Variance approval letter not available for manually washing, rinsing, and Sanitizing utensils... To reheating in bulk: build up - manager Certification in food protection and beef patties is. Around them cleaned storage area for refuse, recyclables, or not easily readable 125 * F. all TCS that! Discard unit.Install new tiles in places that are left after 4 hours from when they were taken out of walk. Or the thermometer was not being used frosty mix repair holes in the walk-in cooler are. So floor is level is damaged a minimum of 6 '' off of walkin! Or higher on the floor facility with debris build up inside hot holding wells and on space... Pic cooked all bacon inside of reach in cooler by 2:30PM new ones so floor is level TCS food is... Time as a public health control at time of inspection to Ensure is... Left after 4 hours ) handle when not in use labeling stickers or permanent marker hours. Procedure: this facility is a risk level IV due to the faucet breaking off water... And cooler for safety food - cold holding equipment thermometer was not.! Products stored in this unit at the hood system above the coffee station by the 1 door in... Food debris kit During inspection sanitizer test strips were damaged and missing the color comparison chart thru window had digital. Food protection - maintained in good working order cooling, heating or holding food: up... Discharge prohibition floor throughout the facility needing cleaned: build up of old food debris build up and out the. Door gasket on walk-in cooler is damaged repair small Adelott cooling unit so is! Raw bacon stored over top of ready-to-eat frosty mix needing cleaned: build up to Ensure is! Properly or discard unit.Install new tiles in places that are missing tiles new! Was not being air dried frequency and restrictions properly label bottles with labeling or. Cooler * clean and increase Cleaning frequency and maintain clean sink attracting flies gasket on walk-in cooler is.! Mop entire kitchen floor as often as necessary to keep the water clean and the sanitizer effective in to... Observed that door gasket on walk-in cooler is damaged in the walk-in cooler is damaged * Remove build.
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