Wendy's, 11650 Lakeridge Parkway, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wendy's
Address: 11650 Lakeridge Parkway, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 804 837-2053
Total inspections: 5
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge (PIC):
1. The fire extinguishers and fire suppression system was inspected in April 2015.
2. The employee health policy is located in the on-line training module that all employees must complete upon being hired. The policy includes the symptoms of foodborne illness that must be reported and the Big 6 illnesses that must be reported if diagnosed or a household member is diagnosed.
Observed good cooking and holding temperatures of foods, good food handling practices (handwashing and glove use) by staff and the overall facility very clean.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
    Observation: The handwash station at the entrance to the kitchen is being used for purposes other than washing hands. Observed a bucket and scrub brush stored in the sink.
    Correction: The handwash facility identified above is to be used for washing hands only
12/07/2015Routine
Discussed the following with the person in charge (PIC):
1. Provide a handwashing sign at the handwashing sink located at the drive thru area.
2. The fry station refrigeration unit is not operating at this time and therefore is not being used. They are working on getting the unit repaired.
3. Food source is Maines.
Observed good food handling practices (handwashing and glove use) by all staff.
  • 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, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Observed the temperatures of both containers of cheese sauce between 115°F & 129°F. The PIC immediately reheated both containers of cheese sauce above 165°F in the microwave oven.
    Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
08/21/2015Risk Factor
Discussed the following with the person in charge (PIC):
1. The employee health policy in included in the on-line training module that all employees must complete upon being hired. The policy includes the symptoms of foodborne illness that must be reported and the Big 6 illnesses that must be reported if diagnosed or a household member is diagnosed. Ensure that all employees are familiar with the policy. Recommend posting a copy of the employee health policy in the facility (FDA Form 1-B was given to the PIC).
2. The new chili preparation procedures are as follows: The hamburger patties are removed from hot holding and boiled in the microwave with water. They are removed from the microwave and chopped into smaller pieces. Then the pieces are placed into a colander and cooled with cold running water until the temperature reaches 95°F or below. The ground beef it then placed into plastic bags (gallon size), sealed, date marked, and placed into the walk-in freezer. When it is ready to be used, it is removed from the freezer and thawed in the walk-in cooler for 24 hours. After thawing, beans and chili base are added to the ground beef and reheated to a minimum of 165°F within 2 hours.
Observed good cooking and holding temperatures of foods.
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his hands after handling the raw ground beef patties with his bare hands and prior to touching other non-food contact surfaces (fryer basket handle, refrigerator door, etc.).
    Correction: Instruct food employees to clean their hands and exposed portions of their arms after handling raw meat products to prevent cross contamination when changing tasks.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The precooked ground beef (cooked and cooled on site) used to prepare the chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. The chili started reheating at 10:10 AM (marked on the container) and at 12:10 PM the temperature was observed at 135°F. The PIC removed the chili to be discarded.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
04/06/2015Risk Factor
Maines Food service and New Bakery are the food suppliers. BBQ is received precooked, ground beef is received raw, fresh, and chicken is received raw, frozen. Hamburgers are cooled for carry over in chili and chili is cooled for carry once. Discussed cooling parameters and methods used. Most hot held foods on time and temperature control
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths stored in sanitizer at a concentration too low. Observed chlorine sanitizer at 0 ppm.
    Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Sanitizing Solutions, Testing Devices
    Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
    Correction: Recommend obtaining a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Observed the chlorine sanitizing solution in the 3 basin sink not at an acceptable concentration
    Correction: observed at 0 ppm. PIC stated chlorine packets were being used for sanitizer until next delivery of quaternary ammonium sanitizer in the evening. No dishes/ utensils observed in the sanitizer basin of the 3 basin sink when sanitizer was checked.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: Observed the handwash station at the drive thru being used for purposes other than washing hands. Observed the softserve drip tray in the hand sink.
    Correction: Recommend that the handwash facility identified above to be used only for washing hands only.
11/12/2014Routine
No violation noted during this evaluation.10/08/2014Pre-Opening

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