No critical violations.
No violation noted during this evaluation. | 12/28/2015 | Risk Factor | |
Small reach in with dressings was not working properly. Food was removed. (No TCS foods found inside) Upright freezer had been worked on today and therefore no food was found inside. Ensure units are working properly. Permit issued.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili meat in drawer found at110 F
Correction: PIC discarded. Maintain at 135 F or higher. Maintenance was on site and corrected unit's operation.,
- Equipment - Good Repair and Proper Adjustment
Observation: Upright freezer has interior with peeling paint and rust. The surface is no longer cleanable.
Correction: Interior to be smooth and cleanable.
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06/19/2015 | Routine | |
Hot water is available at all sinks. >100 at all handsinks, >120 at 3-c sink. PIC to email blue cheese product assessment.
No violation noted during this evaluation. | 03/31/2015 | Follow-up | |
3-c sink has a full wash tub of 99 F water so it appears hot water was available earlier today. Service tech expected within 45 minutes(4 PM call was made) Rechecked water at 3-c sink and registered 118 F but still no hot water at any handsink. Note: Can blue cheese be kept at >41 F for all day? Manager to provide information. Note: Time control to be consistent.
- Hands - Where to Wash (corrected on site)
Observation: Person handling raw burgers washed his hands in the 3-c sink.
Correction: Handsinks are to be used for this purpose. Worker was told.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Small reach in at 50 F
Correction: Sour cream and whipped topping were removed.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at any sink.(58 F) No one has washed hands with hot water.
Correction: Manager has called for a technician to look at unit. Hot water is essential for proper handwashing.
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03/30/2015 | Risk Factor | |
Permit not posted in public view. Post. Creamers were found floating in water. Place in container with holes so water drains out. Keep wiping cloths in sanitizer between uses and not wet on the counter. PIC is monitoring the cooling of the mushrooms in cheese sauce.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blue cheese found at 56 F.
Correction: Maintain 41 F or place on time control. PIC discarded.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No time was being tracked for sliced tomatoes on line.
Correction: Tomatoes were pulled and a time was placed on product.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink by drive thru.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
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12/03/2014 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili heating on stove for >4 hours is 128°F.
Correction: PIC discarded chili. Service tech was here this morning to repair stove. PIC called service tech to let him know that the stove still isn't heating right.
- Physical Facilities in Good Repair
Observation: Coving tiles loose under sink in women's restroom.
Correction: Repair.
- Pests - Controlling Pests*
Observation: Flies in food prep area.
Correction: Work with pest control operator to eliminate flies.
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07/28/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee placed raw beef on grill with bare hands and did not wash hands before handling a container for ready-to-eat food.
Correction: Employee washed hands and got clean containers for the food. Observed good handwash practices for the remainder of the inspection. 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.
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04/02/2014 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice bin is not clean.
Correction: Clean ice bin as often as necessary to prevent growth of mold.
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12/02/2013 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Tomatoes in top of prep table are 55 degrees and marked with time >6 hours from now (9). The tomatoes stored in unit under prep table are 41 degrees and marked with same time.
Correction: When using time control, the timer needs to start when TCS food is removed from temperature control (food must already be 41 degrees or less and can only be held up to 6 hours depending on your policy and the holding temperatures).
- Equipment - Good Repair and Proper Adjustment
Observation: Damaged/poorly installed gaskets on reach-in refrigerator doors under prep tables.
Correction: Replace.
- Pests - Controlling Pests*
Observation: Observed many small flies (fruit flies?) around vanilla "Frosty" machine and ice maker. Also detected "sour" odor in this area. No visible soiled/wet areas.
Correction: PIC will contact PCO to eradicate flies.
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07/29/2013 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili marked 9:30 am found at 188 degrees on outside and 26 degrees (still frozen chunks of vegetables) in middle at 11:45 am.
Correction: Manager corrected by breaking up chunks of vegetables and finished reheat to 165 degrees in <45 minutes. The meat for chili is reheated to >165 degrees before it is added to the chili mix (beans, sauce, vegetables). This mixture must reheat to 165 degrees or more within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili in steam table by window is 130 degrees.
Correction: Corrected by discarding chili. Product had been reheated to >165 before placed in steam table but steam table breaker had tripped so unit wasn't hot.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Improper time marking on tomatoes in top of prep unit. Tomatoes were marked for discard at 6 p.m. which is more than 6 hours from now. Temperature was 58.2 degrees - tomatoes were sliced this morning.
Correction: Corrected by time marking for disposal at 2 p.m, 4 hours after cut and placed in reach-in refrigerator prep top.
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04/05/2013 | Risk Factor | |
Excellent handwash practices. Quat = 200 ppm in 3rd sink. Clean facility.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS foods on top of prep station are not being time tracked.
Correction: Corrected by marking time tomatoes need to be used/discarded by on container.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at handwash sink near service window.
Correction: Corrected by providing paper towels - repair dispenser asap.
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12/03/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Wendy's Old Fashioned Hamburgers, 4026 Glenside Drive, Richmond, VA 23228 »