Wendy's # 11288, 2614 New Kent Highway, Quinton, VA 23141 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Wendy's # 11288
Address: 2614 New Kent Highway, Quinton, VA 23141
Type: Fast Food Restaurant
Phone: 804 732-8555
Total inspections: 11
Last inspection: 12/03/2015

Restaurant representatives - add corrected or new information about Wendy's # 11288, 2614 New Kent Highway, Quinton, VA 23141 »

Inspection findings	Inspection date	Type
Good use of handwashing and glove use. Temperature logs reviewed for equipment and food temperatures. Reveiwed Employee Health. Chili is only item cooked, cooled and reheated. This process is done one time and then discarded if product remains. No violation noted during this evaluation.	12/03/2015	Risk Factor
Pest control: air curtain has been ordered for back door. Eco lab hired to help with other pest control issues. Standing water at ice machine was still observed. PIC indicates will start using wet vac or squeegie to mop up on regular basis. ROP: advised that Health Department didn't consider the chili meat to be ROP but do recommend to cool to below 70 before bagging. Potatoes: monitor for black spots. Leak at 3 vat sink - still working on this. new part has been ordered. No violation noted during this evaluation.	08/06/2015	Follow-up
Reminder on handwashing. Standing water @ dish area and behind the machine. Chili meat - EHS to check on this for possible ROP. Critical: Pests-Controlling Pests* Observation: Observed methods are not being used to control pests (multiple flies observed in kitchen area) Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of chemicals are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	07/17/2015	Routine
Salad RIC - 34 external. cut tomatoes -34 on top. Quattenary ammonium at pot soak sink - 200-400ppm Leak @ handsink still observed. Part has been ordered. Cleaning has been done. Plumbing System Maintained in Good Repair (repeated violation) Observation: Plumbing in poor repair: observed leaks at back handsink and under pot soak sink. Correction: Repair and maintain all plumbing components ans fixtures.	01/27/2015	Follow-up
Items needing repair discussed. Chili now being made from prepackaged sauce, beans and meat. Made for daily use. Observed proper handwashing methods and glove use. Manager and Asst Manager are ServSafe certified. Work opposite shifts so trained manager on duty at all times. Employee Health information observed as well as signed Reporting Agreements. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Condiments cold holding at improper temperatures on top of Salad RIC. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (Salad RIC is not working. Condiments out for 1.5 hours so ice was added to drop temperature and temperatures will be taken every 4 hours until box is fixed.) Equipment - Good Repair and Proper Adjustment Observation: The following equipment was observed in a state of disrepair and damaged: quattenary ammonium dispensing hose, Salad RIC Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.(GM has put in service call) Plumbing System Maintained in Good Repair Observation: Plumbing in poor repair: observed leaks at back handsink and under pot soak sink. Correction: Repair and maintain all plumbing components ans fixtures. Physical Facilities - Cleaning Frequency and Restrictions Observation: The following noted in need of cleaning: floors under pot soak sink and at ice machine. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Quattenary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Correction: Utilize onlyquattenary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (Dispensing hose is not working properly. GM has called for service. They will add sanitizer manually until fixed)	01/15/2015	Routine
3-compartment sink - 200 ppm quaternary ammonium Wiping cloth bucket - 200 ppm quaternary ammonium No risk factors identified during inspection. Thank you! Discussed: Hand sink in dish washing area not sealed to adjoining wall. Hair must be properly restrained by anyone working with or around the food. Ensure plastic and metal food containers are allowed to air dry completely before stacking. Form 1-B on file. Observed good hand washing and glove usage during inspection. Thank you. The complaint received 8/11/2014 also investigated during this inspection. Complaint not founded at this time. No violation noted during this evaluation.	08/20/2014	Risk Factor
3 compartment wash temp 112 degrees, quat sanitizer 200 ppm. Frosty machine disassembled and cleaned twice a day. Chili cooled using ice wands stored in bags in freezer. Good hand washing observed. Discussed proper hand washing technique. Form 1-B signed and in file. No violations cited. No violation noted during this evaluation.	02/21/2014	Routine
Observed good handwashing techniques during inspection of Manager and Employee. Power Soak 3 Compartment sink 104. Quat Sanitizer ~300 ppm. Violations discussed with Person in Charge. Employee Health Form 1-B were in place and signed by all employees. Critical: Reheating for Hot Holding* (corrected on site) Observation: Observed chili reheating that was greater than 2 hours but did not reach 135 degrees for commercial first time reheating. Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Critical: Cooling* (corrected on site) Observation: Observed tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.	10/10/2013	Risk Factor
Wash solution 3 compartment sink 93 degrees. Quat sanitizer ~ 250 ppm. Violations discussed with person in charge. Form 1-B given. Training on employee health needed. Person in Charge Observation: Observed food employeesnot informed of their responsibility to report to their PIC (person in charge) information concerning their health and activities as they relate to diseases transmitted through food. Lack of training on this matter present. Correction: Recommend PIC advising employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Critical: Hands - When to Wash* (corrected on site) Observation: Observed a food employee failed to wash his or her hands before engaging in food preparation, after handling raw hamburger and changing tasks. Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms 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 task. Jewelry - Prohibition Observation: Observed wearing jewelry on their arms and hands while preparing food. Correction: Recommend ensuring employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Warewashing - Manual Warewashing Equipment, Wash Solution Temperature Observation: Temperature of the in-use wash water solution was observed at less than 110°F. Correction: Recommend maintaining a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.	05/16/2013	Routine
Quat 400 ppm. Discussed the following food safety items: Cooling, cooking temperatures, thawing, reheating, hot holding, cold holding, allergens, employee health policy and 5 risk factors. Form 1-B and OEHS employee health guidelines given. All items corrected since previous inspections. Permit issued. Regulations can be found at www.vdh.state.va.us. First inspection in ~ 30 days. No violation noted during this evaluation.	03/05/2013	Pre-Opening
1) Stock hand sinks with paper towels, soap and signage. 2) Stock bathrooms with toilet tissue 3) Provide no smoking signs in building 4) Close open ceiling tiles 5) Sanitize and clean ice machine prior to filling with ice if not previously done. All units holding adequate temperature with the exception of drive through low boy. Do not use unit until reading 41 degrees or below. OK to bring product in. Call for final inspection. No food allowed to be sold or given away prior to being issued permit. No violation noted during this evaluation.	02/26/2013	Pre-Opening

Wendy's # 11288 respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA
Mister Softee of Hampton Roads	Norfolk, VA

Restaurants in neighborhood

Name
Pizza Hut #4495
Wendy's # 11288
Panda Garden/Jing Jing Restaurant Inc.
For Kids Only
Maria's Pizza and Italian Restaurant
Safari Coffee, LLC
Subway-New Kent
Julio's Mexican Restaurant, LLC

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses