Food supplier is Maine's Foods. Ground beef is raw fresh, Chicken raw frozen. Discussed Employee Health, We Learn Wendy's Corporate training is used. EHS provided the Person in Charge (PIC) with Form 1B for additional resource. Discussed thawing of chili meat. Recommend servicing prep units on grill line to ensure foods are being held at 41° or below. Observed overall clean facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (55) , Cheddar Cheese (52) , and Monterey Jack Cheese (55) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC stated foods have been in unit < 2 hours. PIC relocated foods to WIC.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed no test strips to measure sanitzer concentration.
Correction: Obtain a Sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the womens employee restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the grill line.
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
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04/14/2015 | Routine | |
Recommend having the sandwich prep unit located near the drive thru window serviced. The air temperature inside of the unit was measured at 40°F and is not holding the foods stored on the top side of the unit at or below 41°F.
Observed good cooking and hot holding temperatures of foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the sandwich prep unit located next to the drive thru window: sliced tomatoes-48°F, monterey jack cheese-47°F, cheddar cheese-47°F. The PIC discarded the foods and will contact the service technician to service the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/18/2014 | Risk Factor | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after handling raw hamburgers when placing them onto the grill before engaging in other tasks.
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: Reheating for Hot Holding* (corrected on site)
Observation: The cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container was not reheated to the proper temperature for hot holding. The cheese sauce was reheating in the steam tables. Observed the temperature of the cheese sauce in both steam tables at 116°F and 123°F. The PIC discarded one container of cheese sauce and rapidly reheated the other container in the microwave oven.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
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08/13/2014 | Risk Factor | |
Observed employee health policy not available in establishment. Recommend employee health information be available or posted in establishment. PIC able to provide information on signs, symptoms, and diseases that if occurring employees affected should not work in food handling duties. PIC Kim Charles.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not available in all cooling units.
Correction: Recommend thermometers be available internally in all cooling units.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed sanitizer level in 3 basin sink above 400 ppm, also soap appears to be used in sanitizer basin.
Correction: Recommend sanitizer Quat be at strength of 200-400 ppm. Soap should not be used in the sanitizer basin.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed ceiling tile above dish washing area coated with dirt, grease, and dust.
Correction: Recommend tile be replaced and dirt be removed to prevent contamination.
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04/28/2014 | Routine | |
Follow-up inspection concerning plumbing problem in establishment causing raw waste water/sewage to spill onto floor throughout kitchen. Plumber came 3/26/2104 to repair plumbing. Rootertooter cleaned out grease trap 3/27/2014. Floor cleaned 3 times with chlorine solution per PIC on 3/26/2014. Main drain and outside grease trap cleaned out. Violation corrected.
No violation noted during this evaluation. | 03/27/2014 | Other | |
Observed plumbing in good repair and sewage back up corrected. Observed floors clean. PIC mopped floors with bleach solution for third time during the follow up inspection. Observed exterior of equipment santiized. All uncovered/ open food was observed discarded during the initial inspection. Observed unprotected single service items discarded. PIC sated the oil in the fryers had been discarded/ changed. Observed cutting boards and in use utensils being cleaned/ sanitized. PIC stated grease trap is scheduled to be cleaned again this week. Facility to re-open.
No violation noted during this evaluation. | 03/26/2014 | Follow-up | |
Discussed good hand washing between tasks.
- Critical: Plumbing System Maintained in Good Repair
Observation: Observed plumbing system in poor repair. Observed sewage back up in the kitchen from multiple floor drains and in the mop sink. PIC stated this began this morning, but facility has had on-going plumbing problems for a month. Employee stated he observed water/ sewage on floor in the kitchen when facility opened at 7:30am. PIC and employees stated they used a wet vacuum to remove water/ sewage from the floor and have used this method on and off over the past month.
Correction: Recommend the following. Facility must close until plumbing system is fixed and facility is thoroughly cleaned. Repair and maintain all plumbing components and fixtures. Any uncovered and/ or opened food should be discarded, including fries, chicken products in fryers, hamburgers on the grill, and produce/ condiments in the prep unit. Any uncovered/ unprotected single service items should be discarded. Thoroughly clean the floors with a germicidal cleaner, such as bleach, two times, discarding the mop head and allowing the floors to dry in between cleanings. Sanitize all exterior surfaces of equipment. Clean and sanitize all in use utensils.
Plumber arrived on site during the inspection and had cleared the lines before the inspection ended. EHS observed food discarded.
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03/26/2014 | Critical Procedures | |
PIC Tony Kinchen. 3 staff Serv Safe certified. Employee Health education done in orientation. Distributed form 1-B to PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed salsa held at less than 2 hrs. at 44 degrees, not stored on ice in prep cooler.
Correction: Recommend foods that are perishable should be cold holding at 41 degrees or lower. Food stored on ice to reach 41 degrees. Corrected.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Observed hose for incoming water stored in mop sink.
Correction: Recommend hose be stored above mop sink to prevent backflow contamination. Hose moved outside sink. Corrected
- Heating, Ventilating, Air Conditioning System Vents
Observation: Observed air filters not sealed around vents.
Correction: Recommend air filters be replaced to have tight seal at vents above dish wash area. All area for vent should be tightly sealed to prevent contamination from outside air flow.
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12/26/2013 | Routine | |
Discussed fly problem seen by Ms. Peggy Lambert (986-4712) on 8/25/2013. Felt serving/checkout area had 12+ flies in area. Commented that there were flies in area and Manager did not not respond to complainant.
No violation noted during this evaluation. | 09/03/2013 | Complaint | |
No foods being cooled at time of inspection. Very clean dumpster area. Clean establishment.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Observed food handlers (2) not using hair restraints
Correction: Recommend hair restraints be used by all food handlers.CORRECTED.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed one side of chili hot holding unit at 123 degrees.
Correction: Recommend food be discarded or re-heated to 165 degrees and then hot held at 135 degrees or higher.CORRECTED
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed men's and women's bath sink water temperature below 100 degrees.
Correction: Recommend water temperature be adjusted to maintain temperature to be at or above 100 degrees.
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06/05/2013 | Routine | |
Reviewed employee policy and procedures. All employees are required to read and review. States employees not eat food except in designated areas away from food preparation. Policy emphasizes hand washing and use of gloves for food handling. Foods are hot held for 60 minutes then discarded if not used. Observed 1 broken thermometer in food prep unit. Observed hand washing and glove use. No eating or drinking observed in food prep areas by employees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes at temperatures in prep unit above 41 degrees.
Correction: Recommend tomatoes be cooled to 41 degrees or lower. Tomatoes moved to walk-in cooler. CORRECTED.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed 3 basin sanitizer concentration below 100 ppm Quat.
Correction: Recommend sanitizer concentration between 100-400 ppm. CORRECTED.
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02/13/2013 | Risk Factor | |
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