Wendy's #750/Pilot Travel Center, 139 Factory Outlet Drive, Max Meadows, VA 24360 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wendy's #750/Pilot Travel Center
Address: 139 Factory Outlet Drive, Max Meadows, VA 24360
Type: Fast Food Restaurant
Phone: 276 637-4115
Total inspections: 7
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Sliced tomatoes, shredded cheese, and bleu cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
01/04/2016Routine
No violation noted during this evaluation.08/07/2015Routine
No violation noted during this evaluation.11/19/2014Routine
Very good! PIC very knowledgeable and responsive to questions on Critical Procedures and general food safety
No violation noted during this evaluation.		01/22/2014Risk Factor
Note: All violations from previous inspection had been corrected. Facility looked more organized and much cleaner. Management and staff have made improvements! Keep up the good work.
No violation noted during this evaluation.		03/06/2013Risk Factor
Notes: Noted good handwashing practices during a busy time at this facility. However, anyone with a cast needs to be assigned a job that does not involve food contact. Observed employee with an arm cast that did not allow her to wash hands properly or wear gloves packaging food for customers. This facility is under new management and EHS did observe some changes in staff and operation that had been accomplished. However, this facility is in need of some repairs, a major cleaning, and organization. Currently this is a 24 hour facility which makes accomplishing these tasks difficult. Suggest taking some time or periods of time to shut the facility down for a thorough cleaning and organization as well as any repairs. There are some repeat violations that need to be addressed immediately.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Many items in the facility and in the walk in cooler were found stored on the floor.
    Correction: Store all items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Critical: Backflow Prevention, Air Gap* (repeated violation)
    Observation: An air gap between the water supply outlet(hose) and the flood rim level of the utility sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the front counter is being used for purposes other than washing hands. Also noticed kitchen handwash station was cluttered with items sitting on sink area making it difficult to reach the sink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities in Good Repair
    Observation: Utility faucet is leaking and handle is missing. Also observed a hose under pressure coiled on the floor and attached to the hot water heater.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Hose should be strored off the floor and not under pressure unless a vacuum breaker is installed.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: All areas in the facility noted in need of cleaning. Observed food and grease build up under equipment and storage racks.
    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.
01/02/2013Routine
Be diligent to keep the handwash sink at the front line clear and easily usable. The hanging thermometer in the the walk in cooler needs to be replaced.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories(hand wash sink near front line) used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
09/19/2011Routine

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