No violations observed. Handwashing observed. Gloves in use. No violation noted during this evaluation. | 03/04/2016 | Routine | |
Hand washing stations available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available at 250 ppm. Reviewed food safety information with PIC. PIC to closely monitor required holding temperatures of make table and raw hamburger staging refrigerators. No violation noted during this evaluation. | 03/06/2015 | Routine | |
Hand sinks well stocked with warm water, soap, and paper towels, Discussed proper cooling and reheating techniques for the chili, segregation of foods that will be returned to the supplier, and condensation inside of the left make table refrigerator unit.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front refrigerator units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator on the left side make table has a condensation leak inside the unit.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/25/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 200 ppm. Testing strips available and in use. Reviewed food safety information with district manager and PIC: food and equipment monitoring and check systems
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: WALK-IN refrigerator cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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02/07/2014 | Routine | |
Hand washing sinks available with warm water, soap, and disposable towels. Sanitizing wiping cloth solution available and in use at 200 ppm. Testing strips available. Reviewed complaint and food safety information with PIC.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the: small salad prep unit
Correction: walk-in refrigerator
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08/28/2013 | Routine | |
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