- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The comminuted or ground @MEAT@, @FISH/SEAFOOD@, @GAMEANIMAL@ was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
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12/08/2015 | Routine | |
No violation noted during this evaluation. | 08/13/2015 | Routine | |
Make sure dishes are not being stacked wet. Make sure prep unit near grill is maintaining temp. of 41 or below. No violation noted during this evaluation. | 01/06/2015 | Routine | |
No violation noted during this evaluation. | 08/29/2014 | Routine | |
No violations noted. Good date marking, glove use, and handwashing observed. Facility was clean and well maintained. No violation noted during this evaluation. | 11/25/2013 | Routine | |
Kitchen looked neat and well maintained
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service lids were observed soiled outside of original package next to clean single service items.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Bottle of stainless steel cleaner observed hanging on rack above rack of buns and sandwich wrappers.
Correction: All cleaning supplies should be stored separate from food, utensils, single serve items, and linens.
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05/30/2013 | Routine | |
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