Wendy's Hamburgers, 6251 College Dr., Suffolk, VA 23435 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Wendy's Hamburgers
Address: 6251 College Dr., Suffolk, VA 23435
Type: Fast Food Restaurant
Phone: 757 483-5071
Total inspections: 8
Last inspection: 12/22/2015

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Inspection findings	Inspection date	Type
Ventilation Hood Systems - Filters Observation: Hood filters and wall behind fryer abserved with grease. Correction: Clean as often as necessary to prevent grease accumulation. Physical Facilities in Good Repair Observation: Back door to facility is not closing tightly and light can been seen around the edges. Have door retightened or weather stripping placed to prevent insects from entering the facility. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	12/22/2015	Routine
NOTES: - Observed proper hair restraints and good hand washing during inspection. - Good job at date labeling foods and keeping opened/prepared foods covered. - Reviewed Employee Health and Food Handler card list with managers. - Good job at record keeping the Food Handler card list at the facility. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation Observation: Observed fry containers at fry station with lip outward and not in inverted position. This may cause cross contamination from employees bare hands when retrieving a fry container due to their fingers coming in contact with inside the container. Correction: Prevent cross contamination by storing fry containers in the inverted position (lip upward) or properly gloving prior to serving fries at fry station. Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed some corners and under units noted in need of cleaning. 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. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	08/26/2015	Routine
Temperature Measuring Devices Observation: There was no temperature measuring device located in the cooling equipment with the exception of the right hand lower prep unit. All cooling units to include walk-in are to have an internal thermometer. 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. Physical Facilities - Cleaning Frequency and Restrictions Observation: Ceiling area around a/c vent over the fryer area observed with a slight accumulation of dust/debris around it. 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.	04/27/2015	Routine
Inspection was conducted right before the lunch hours. The dining area was visually clean. All food workers were observed to have proper hair restraints and good hand washing and glove procedures. The food items in the prep areas varied in the mid 50F. PIC state the food items were placed in prep area about 10:00AM. In order to maintain good holding temperatures PIC states she will use the 4 hour rule and will be monitored by marking the prep stainless steel surface with the time the items were pulled from the walk-in. It was recommended that a written policy be in place establishing a policy to monitor the time control process for the food items at the two prep area (4 hour rule). Also, PIC explained the cooling process for their chili (1`35 to 70 by 2 hour and down to 41 at a total of 6 hours). However, the facilities process on cooling hamburger is down to 94F and then place in the walk-in which does not meet current food code requirement. PIC has been asked to determine if the restaurant has an established documentation of research and or variance that would justify the process. PIC should have information (if available) to the office by January 6, 2015. The sanitizing buckets for all the prep areas and the 3-vat sink is a QT solution and concentration measured at 200PPM which is in manufactured recommendations. Person in Charge Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have their food handlers certification. Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance Sec.40 states that all food workers are required to obtain a food handlers card prior to working with food. Please ensure that all food workers obtain and or have current food handlers cards in 30 days of this inspection. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of grease, dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vents, the two Henny Penny fryers. Correction: Maintain nonfood-contact surfaces of equipment clean. Conditions as stated cause harboring conditions for pest and rodent and can create environment of pathogen growth. Recommend establishing a cleaning schedule or increase frequency of cleaning to prevent such conditions. Refuse - Covering Receptacles Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids. Correction: Cover all waste containers when not in continuous use. Receptacles can produce bad odors and encourage harboring conditions for pest and rodents. Recommend lids for all receptacles unless in constant use.	12/23/2014	Routine
It was noted during inspection that the freezer need to be defrosted, but no real issues or concerns observed. Overall facility was very clean and well organized. No violations at time of inspection No violation noted during this evaluation.	07/30/2014	Risk Factor
No violation noted during this evaluation.	11/08/2013	Risk Factor
Facility underwent remodeling, mostly of dine-in area. New fryers provided. Deep cleaning conducted on all existing equipment, floors, and walls. Establishment is authorized to resume regular business. No violation noted during this evaluation.	09/11/2013	Other
Covered trash receptacle required in women's restroom. CORRECTED Employees require current Suffolk health cards. Obtain cards within 30 days of inspection. Time properly used as a public health control. Employee health policy reviewed and in place. PIC knowledgeable of reportable illnesses. Hot/cold/cooked food temps monitored at least 2x daily. Documentation provided. Quats used as sanitizer. Test kit provided and properly demonstrated. 3x sink properly set up- 200ppm. Sanitizinf buckets provided throughout kitchen area- 200ppm. HACCP reviewed. PIC knowledgeable. FIFO method properly applied. All information reviewed with PIC. No violation noted during this evaluation.	04/19/2013	Risk Factor

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