Wendy's #60, 4000 Jermantown Rd, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wendy's #60
Address: 4000 Jermantown Rd, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 385-3344
Total inspections: 11
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
REMINDERS:
1) Do not overfill containers on prep top (tomatoes)
2) Monitor employees for handwashing and sanitizing practices.
Note: Time reflects inspection time only.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 48F --2Dr prep top drive thru refg. raw burger 49F--1dr prep top cookline.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Put inside the refrigerator. Do not overfill TCS foods in containers on prep top.
03/22/2016Routine
Note: The facility uses TPHC sliced american cheese (8 hrs). All other cold holding items on prep top is on TPHC 4 hours for quality purpose, they still hold it at 41F or less for food safety. They use temperature for food safety for TCS foods. Pulled pork, bacon, cheese TPHC 6 hours for quality. They still maintain it above 135F (150F per manager).
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A (REPEAT)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator near cookline 48F
Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. This is an ongoing problem for both prep refrigerators, please find a permanent solution. It should hold temperatures at 41F or below even during busy hours.
PLEASE FAX AN INVOICE FOR FIXING THIS REFRIGERATOR WITHIN 5 DAYS. THE FACILITY USES TIME FOR QUALITY ON PREP TOP, SO IT IS OKAY TO USE THE PREP TOP UNTIL THE REFRIGERATOR IS FIXED.
  • Critical: Microwave Reheat PHF(TCS) to 165°F / Methods (corrected on site)
    Observation: The following food item was not reheated for hot holding in the microwave oven to a sufficient temperature and/or time: pulled pork 120F, 140F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) that is reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F and the food is rotated or stirred, covered and allowed to stand for 2 minutes after reheating. Note: Reheated again with frequent stirring.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced asiago 53F, blue cheese 53F, shredded cheese 46F--2DR prep top cookline. Sliced asiago cheese 48F--2DR prep refg at drive thru.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put inside walk-in.
09/02/2015Risk Factor
Note: Recommend receiving temperatures on invoice.
PLEASE FAX (to my attention) or EMAIL the invoice for fixing 2DR prep refrigerator in drive thru area within 10 days. Do not use that refrigerator to hold potentially hazardous foods (PHFs) unless it is capable of holding PHFs at 41F or below. Note: The facility uses time for the PHFs on prep top per the manager.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomtoes 47F, blue cheese 50F--2DR prep top drive thru window. Cut tomatoes on salad 49F --2DR prep refg driver thru. Packaged milk--behind cashier 75F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Move all items in the walk-in refrigerator. Note: Since the facility uses time as a public health control for quality purpose the items marked with time will be thrown out after 4 hours. Packaged milk discarded.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator drive thru line at 49F.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
03/06/2015Routine
The purpose of today's visit is to conduct a complaint investigation. The complainant alleged that the food may not be held at required temperature because "the AC unit on top of their refrigeration unit outside (visible from drive thru line) was frozen".
Observed the walk-in cooler and freezer in good conditions. See temperatures noted above.
No violation noted during this evaluation.		02/10/2015Complaint
  • Critical: Hands and Arms / Cleaning Procedure (corrected on site)
    Observation: Observed food employees using improper handwashing procedures.Observed food service worker handle raw hamburger, wipe hands with a paper towel and eventually handle a warming tray handle that other workers use to pull out to get hot held foods for sandwiches. The next time this same worker wiped hands with a wash cloth that had sanitizer in it, dried both hands, before proceding to touch these same warming tray handles. Using utensils or gloves, with carefull attention to possible cross contamination, is recommended.
    Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
    Observation: Water from the handwashing sink was measured at a temperature less than 100°F. 92F
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Corrected to 104F, after waiting for about 20 minutes..
10/14/2014Risk Factor
No violation noted during this evaluation.06/16/2014Complaint
No violation noted during this evaluation.02/06/2014Routine
Complaint: Complainant visited the facility on Friday November 15, around 6:30pm, she ordered apple pecan chicken salad, after 12 hours of eating she started feeling sick, symptoms were vomiting and diarrhea. She didn't see a doctor.
Action: A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation.		11/19/2013Complaint
  • Jewelry Prohibition (corrected on site)
    Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
    Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
11/19/2013Routine
No violation noted during this evaluation.06/27/2013Routine
No violation noted during this evaluation.06/27/2013Complaint

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