WENDY'S, 504 N ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations

Business Info

Name: WENDY'S
Type: Restaurant
Address: 504 N ANDOVER RD, ANDOVER, KS 67002
Phone: 316-733-9402
Total inspections: 5
Last inspection: Aug 26, 2015

Restaurant representatives - add corrected or new information about WENDY'S, 504 N ANDOVER RD, ANDOVER, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_90311B - --There were several clean dishes stacked wet above the prep sink. KDA_6_50112A - --The cold air return vent above the 3 compartment sink and prep wink have a build up of dust.	08/26/2015	2	Follow-up	In
KDA_2_30112B3 - --An employee working the grill handled raw ground beef patties with bare hands, then went to the hand sink to wash his hands. The employee washed his hands, but did not scrub with soap for 10-15 seconds. The employee was only at the sink for 5 seconds and then returned to the grill. Corrected on site (COS): Educated and employee washed hands properly. KDA_2_30114D - --An employee went into the break room area, then drank from a plastic water bottle. He then went back into the kitchen and handled a spatula and tongs. COS: Educated and employee washed hands. KDA_2_30114F - --An employee handled raw ground beef patties with bare hands and placed them on the grill, then turned around and touched the fryer basket handles, tongs, and hot hold oven drawers and tongs. COS: Educated and employee washed hands. KDA_3_50116A2 - --In the north end make station, sliced tomatoes (52.3F), Lettuce (51.4F), shredded cheese (49.8F), and sliced cheese (47.9F) were not maintained at 41F or below for potentially hazardous foods (PHF). COS: Manager covered the pans and allowed the items to cool to 41F or below. Ambient air temperature below was 39.9F In the south end make station, sliced tomatoes (51.8F) were not maintained at 41F for below for PHF. COS: Manager covered and allowed the items to cool to 41F or below. Ambient air temperature below was 38.3F. KDA_4_70311C4 - --An employee removed 3 tongs from the hot hold oven drawers and took them back to the 3 compartment sink and washed and rinsed them, but did not sanitize them. He then placed them on the handles of the hot hold oven drawers. COS: Educated about proper wash, rinse, and sanitize procedures. Items were washed correctly. KDA_4_90311B - --There were several clean dishes stacked wet above the 3 compartment sink and the single prep sink. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_50112A - --The cold air return vent above the 3 compartment sink and prep table has a build up of dust and is broken in places. KDA_Defacto - --3 Compartment Sink: 200 parts per million quaternary ammonia. --Burger: 168.3F Breaded Chicken Breast: 195.2F --Hot Hold Drawers Burger: 151.3F Breaded Chicken: 146.2F Grilled Chicken: 151.2F Cheese Sauce: 138.3F and 136.2F --Make Line Cooler (North) Ambient Air: 39.9F Make Line Cooler (South) Ambient Air: 38.3F Frostie Machines: 39.0F and 38.4F Walk in Cooler Corn: 41.6F Sliced Cheese: 40.1F	08/13/2015	9	Regular	In
Details not available.	07/07/2014
Details not available.	03/31/2014
Details not available.	10/11/2013

KDA_2_30112B3 - Handwashing procedure (Step 3) FOOD EMPLOYEES shall rub hands together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers.
KDA_2_30114D - Wash Hands (Eating) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_70311C4 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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WENDY'S, 504 N ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations

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