Wendy's, 2409 CENTRAL AVE, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Wendy's
Type: Restaurant
Address: 2409 CENTRAL AVE, DODGE CITY, KS 67801
Phone: 620-225-2288
Total inspections: 10
Last inspection: Dec 10, 2015

Restaurant representatives - add corrected or new information about Wendy's, 2409 CENTRAL AVE, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30414B1 - --There were a couple of damp wiping cloths on the counter the steam table. There was a damp wiping cloth on the prep table north of the 3-vat sink. Repeated KDA_3_30511A1 - --Cases of fountain syrup were stored on the floor in the west closet. Repeated KDA_3_50115A - --A container of ready to eat chicken and a container of ready to eat beef was cooling at room temperature by the wok. The food had been cooked 30 to 45 minutes prior, as per employee. (COS-placed on ice). KDA_3_50116A1 - --Hot box: ready to eat chicken 129 F, ready to eat chicken #2 104 F. The chicken had been fried then placed in the hot holding unit 20 to 30 minutes prior, as per employee. "Corrected on site" (COS-reheated to 192 F). Repeated KDA_3_50116A2 - --Setting on top of a container of ice by the wok: garlic in oil 46 F. The garlic in oil was placed on ice 3 3/4 hours prior, as per employee. Setting at room temperature by the wok: ready to eat beef 63 F, ready to eat chicken 62 F. The foods had been setting at room temperature for 30 to 45 minutes, as per employee. (COS-more ice was added to the container). Repeated KDA_7_10211 - --A blue solution was stored in an unlabeled spray bottle by the mop sink. The solution in the bottle was degreaser, as per employee. (COS-labeled). Repeated KDA_Defacto - --Hot box: egg roll 133 F --Sanitizer bucket by the cash register: over 200 parts per million chlorine. --Setting on ice by the wok: pooled eggs 43 F	12/10/2015	7	Follow-up	Out
KDA_3_30412B - --Spoon handles were in contact with sugar in a container of sugar on a cart by the east wok. KDA_3_30414B1 - --There was no detectable chlorine solution in the sanitizer buckets along the front line. Two damp wiping towels were stored on the table by the microwave. (COS-sanitizer solution of 200 ppm was prepared and towels were placed in sanitizer). KDA_3_30511A1 - --Cases of fountain syrup were stored on the floor in the west closet. KDA_3_50113A - --Two containers of raw beef were thawing at room temperature on a cart by the west wok. KDA_3_50116A1 - --Setting at room temperature in a basket over the fryer: ready to eat chicken 113 F. The chicken had been fried and setting at room temperature for 20 minutes, as per manager. (COS-reheated to 171 F). KDA_3_50116A2 - --Setting on a cart at room temperature by the east wok: garlic in oil 50 F, pooled eggs 49 F. The foods had been setting at room temperature for one hour, as per employee. (COS-placed in ice bath). KDA_4_10111A - --Raw chicken was stored in contact with white trash bags in the walk in cooler. KDA_4_60211A4 - --There was dried food debris on the stem of the internal food thermometer in the drawer east of the hot box. "Corrected on site" (COS-thermometer was cleaned). KDA_4_70211 - --There was no detectable sanitizer in the 3-vat sink while an employee was washing dishes. There was no bleach available at the facility. (COS-employee purchased bleach from a local retailer and chlorine concentration of 100 parts per million (ppm) was prepared). KDA_4_90311A - --A case of single use cups and a case of single use plates were stored on the floor in the east storage area. KDA_5_20515B - --The cold water was turned off to the hand washing sink by the north cash register due to a leak, as per manager. KDA_7_10211 - --A soapy solution was stored in three soy sauce buckets along the front line. The solution in the buckets was soap and bleach water, as per manager. (COS-labeled). KDA_Defacto - --Fryer: chicken 171 F --Pepsi cooler: ambient air temperature of 39 F Make table: shrimp 33 F Walk in cooler: ready to eat chicken 39 Saturn cooler: ready to eat chicken 39 F --Steam table: rice 138 F Steam table #2: chicken 151 F Hot box: egg roll 134 F --Walk in cooler: ready to eat beef 73 F, ready to eat chicken 73 F. The foods had been cooked 1 1/2 hours prior then placed in the walk in cooler to cool, as per manager.	11/30/2015	13	Regular	Out
Details not available.	07/22/2014
Details not available.	04/14/2014
Details not available.	03/31/2014
Details not available.	09/12/2013
Details not available.	07/03/2013
Details not available.	05/14/2013
Details not available.	05/01/2013
Details not available.	03/26/2013

KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, 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 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_60211A4 - Food Contact Surface Cleaning Frequency (Food Temp Measuring Device) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before using or storing a FOOD TEMPERATURE MEASURING DEVICE.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing 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.

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Wendy's, 2409 CENTRAL AVE, DODGE CITY, KS - Restaurant inspection findings and violations

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