AN INVESTIGATION WAS DONE REGARDING THE COMPLAINT RECEIVED 3/23/2016, ALONG WITH A REGULAR INSPECTION. Nothing from the inspection/investigation would indicate that the complaint could be confirmed.
No violation noted during this evaluation. | 03/28/2016 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the rear being used rinse food holding tub.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM spoke to worker to correct misuse. ORAL & WRITTEN INFO. PROVIDED.
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10/26/2015 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a wash cloth bucket, wash cloth.
Correction: ALL food employees shall wash their hands in only a designated handsink. CORRECTED. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. No obvious backflow preventer on water filter system near large ice maker.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. Back flow preventer is not clearly visible (Paper work proving installation or proof there is one, including where it is located, with a picture), Fax the required documents, with-in 10 days, to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME, YOUR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX. THANK YOU.
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05/28/2015 | Routine | |
SANITIZER: 3-Vat sink: Quaternary Ammonia > 200 ppm.
CFM CERTIFICATION WILL EXPIRE DECEMBER 2014
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED IN 1DR PREP COOLER BEHIND CASH REGISTER: PLASTIC CARTONS MILK AT 44F AND CHICKEN IN PACKAGED SALADS AT 43F.
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. CORRECTIVE ACTION: ITEMS WERE REMOVED FOR ALTERNATE COOLING. IT WAS NOTED THAT THE CONDIMENT POCKET AT THE TOP OF THE DOOR WAS OVERSTUFFED WITH CONDIMENT PACKETS, WHICH PREVENTED THE DOOR GASKETS FROM SEALING
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10/16/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device: mayonnaise in prep top of 2DR Prep Cooler at Grill, at 44F.
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. CORRECTIVE ACTION: MANAGER MOVED MAYONNAISE TO WALK-IN FOR COOLING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1 door and 2 door prep coolers at grill.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CORRECTIVE ACTION: KEEP A TEMPERATURE MEASURING DEVICE IN THE CABINET OF ALL REFRIGERATION UNITS.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling vent screening tiles in two places in the kitchen are soiled and damaged.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CORRECTIVE ACTION: CLEAN AND/OR REPLACE TILES AS NEEDED.
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02/27/2014 | Routine | |
The purpose of this visit was to conduct a routine risk factor inspection
- 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: In 2 door prep cooler top at drive-in window - pico de gallo at 44F
Correction: In 1 door prep cooler top at grill: raw hamburgers at 44F and 43F
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09/24/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection in conjunction with investigation of a reported food borne illness.
Water Heater: AO Sith DVE 52916, 18 Kw
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Observation: employee files have Wendy's policy documentation, but this does not include a statement about exposure conditions.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items in Silver King prep cooler behind service line, prep tops at grill and drive-in, as noted in Comments below.
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. Correction: all items out of temperature on prep tops were disposed
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep coolers: Silver King behind service counter, prep cooler under prep table at grill, prep cooler under prep table at drive-in.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three-vat sink with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Correction: refilled sanitizing vat at 200 ppm.
- Physical Facilities Good Repair
Observation: Observed that the back exterior door is not maintained in good repair. Observation: weather stripping is loose on one side near top of door.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/22/2013 | Routine | |
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