- Critical: Person in charge did not ensure their employees are properly trained in food safety. Employee was not knowledgeable to reheating temperatures and reheated chilii to 143.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Ensure employees reheat PHF's to a minimum temperature of 165F within two hours.
- Critical: Observed improper reheating of food for hot holding. Per conversation with employee, the chili was reheated to 143F.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated to a minimum temperature of 165F within two hours. Item reheated to 165 during inspection.
- TCS foods were not being held at the proper temperature. PHF's (ex=tartar sauce, mayo, chopped lettuce, sour cream) were cold holding at 45F to 53F in the prep top coolers and interior of salad cooler.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items 50F and above were placed into alternate refrigeration. Salad cooler was re-arranged to allow for proper air flow.
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10/29/2015 | Standard Inspection |
Discussed exclusions and restrictions
Employees changed gloves and washed hands as needed
ready to eat foods were handled with proper glove, utensil use
- Employees were not aware of proper reheating procedures
PIC shall ensure that employees are knowledgeable to reheating PHF's to a minimum temperature of 165F within two hours.
Food products received from approved sources
- Per conversation with employee, the chili was reheated to 143F.
PHF's shall be reheated to a minimum temperature of 165F witin two hours.
- PHF's were cold holding at 45F to 53F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held, cooked and date marked properly. Discussed cooling and thawing
raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
chemicals were properly stored in a manner to prevent chemical contamination
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10/29/2015 | Critical Control Point Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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03/09/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/09/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=shredded cheese, sour cream, mayo, milk, etc.) were holding at 47F to 53F in the top of the prep top reach-in coolers and in the reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items 50F and above were discarded and replaced withnew products. Recommended placing lids on items near cookline to maintain proper temperatures.
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01/27/2015 | Standard Inspection |
Employees knowledeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees are knowledgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding at 47F to 53F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held, cooked, thawed and date marked properly. Discussed cooling and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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01/27/2015 | Critical Control Point Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees were changing gloves as needed and washing hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's on top of the prep line reach-in cooler were holding at 48F to 63F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items voluntarily discarded. Correct By: 19-Jun-2014
PHF's were thawed, cooked, hot held and date marked properly. Discussed cooling and reheating procedures.
Raw animal foods were properly stored in a manner to prevent chemical contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals properly stored in a manner to prevent chemical contamination
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06/19/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cheese, sour cream, crumbled bleu cheese, tartar sauce, etc.) were holding at 48F to 63F on the top of the prep line reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items 50F and above were voluntarily discarded. Recommended placing lids on containers. Correct By: 19-Jun-2014
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean fan guards of walk-in freezer to prevent build-up.
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06/19/2014 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee handling raw beef patties with bare hands and not washing hands prior to touching handles to reach-in coolers.
employees shall change gloves as needed and wash hands as necessary to prevent cross contamination. Discussed proper hand washing procedures. Employee sanitized handle to prevent possible cross contamination. Correct By: 01-May-2014
- Critical: TCS foods were not being held at the proper temperature. Tartar sauce was holding at 50F in the prep top coolers.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Item discarded and replaced with new product. Correct By: 01-May-2014
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05/01/2014 | Complaint Inspection |
Restaurant representatives - add corrected or new information about Wendy's Restaurant #918, 29778 Detroit Rd, Westlake, OH 44145 »