Wendy's Old Fashioned Hamburgers, 145 Kinter Way, Pearisburg, VA 24134 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wendy's Old Fashioned Hamburgers
Address: 145 Kinter Way, Pearisburg, VA 24134
Type: Fast Food Restaurant
Total inspections: 5
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced Tomatoes 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.
  • Critical: Equipment and Utensils - Multiuse, Characteristics*
    Observation: The food contact surface of the lexan containers are not safe.
    Correction: Replace the lexan containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Metal Pans.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the prep tables and ice cream machines have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single-service gloves and single-use cups were observed stored unprotected at the rear handwashing station and the drive-thru handwashing station.
    Correction: Store single-use gloves and single service cups in the original protective package and protected from contamination until used.
  • Physical Facilities in Good Repair
    Observation: Walk-In Cooler Door latch is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/15/2016Routine
All corrections have been made and equipment is functioning properly.
No violation noted during this evaluation.		03/04/2015Follow-up
Discussed with the PIC the issue with the raw hamburger cold holding meat well. After consulting the SOP's established by Wendy's, it was determined that raw hamburger was to be cold held between 34 and 38 degrees F. It is recommended that the temperature on the meat well be adjusted so that it can keep the raw hamburger below 41 degrees F. It is also recommended to install a heat shield to deflect some of the heat from the griddle surface away from the meat well. I also recommended that some tighter fitting, insulatetd lids be installed on the meat well to help keep the temperature below 41 degrees F. If management wishes to implement a 4 Hour or 6 Hour Time for public health control plan, please prepare and provide a copy of the written procedures outlining the designated plan.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw Hamburger patties are 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.
02/23/2015Routine
Discussed salad unit located by drive thru window and hamburger unit with PIC. These two units should be MONITORED to maintain product temperature at 41 degrees or less.
Discussed employee health with Ms. Poe- provided hand-out
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw hamburger by grill 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. Hamburger was discarded at the time of inspection
08/18/2014Routine
Have the sandwich prep cooler serviced to maintain 41 or below in the upper section. Only use the hand sink for washing hands and no other purpose.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced tomato 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.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the two under counter coolers in the drive through area or the raw meat cooler.
    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. Correct immediately.
05/01/2013Routine

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