| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PICs not accurately measure the concentration of the quat sanitizer buckets. Wendy's PIC tested the quat sanitizer bucket with the quat strips for 10 seconds. Per manufacturer's instructions, 90 seconds is required when using these strips as noted on the bottle. Pilot PIC tested the deli quat sanitizer bucket with quat strips for 1 second. Per manufacturer's instructions, 10 seconds is required as noted on the container. |
Both PICs correctly re-tested the quat sanitizer buckets with values within criteria range 150-400 ppm. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed a pan of 'garlic butter' stored on the deli counter, held within deli prep line, and measured greater than 41F (65F). A different container of garlic butter with manufacturer's label, located in the deli upright freezer, states, 'Keep Refrigerated". |
The PIC voluntarily discarded the garlic butter. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 'fully cooked' bacon, held within the deli upright cooler, to be date marked for 8 days (Thaw 10/12- use by 10/19, no time noted) exceeding the 7-day requirement and is expired.
Observed the Pilot's deli date marking system for open TCS refrigerated foods to be 8 days with no time. Example, Thaw 10/20 and use by 10/27. The PIC was able to print a 7 day label with time but is not utilizing this 7 day system. All open TCS foods have 7 days. Some items were noted with the exact time in which case 10/12 10:00AM- 10/19 10:00AM would be compliant. |
The expired bacon was voluntarily discarded by the PIC. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed open, exposed bags of food product stored in the Wendy's walk-in cooler and upright freezer on the line. |
The PIC voluntarily closed the food product bags. |
Core (C) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed the employees throughout the store, actively packaging and/or cooking foods, not wearing proper hair restraints (Visors without hairnet) and some not wearing any hair restraint. Observed one male employee with facial hair greater than 1/4 inch not wearing a beard guard while actively packaging food. . |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed clean pans and plastic lexans, stored clean on the equipment shelf in both the deli and Wendy's washroom, with label stickers attached as well as visible sticker residue making the equipment not cleanable.
Excessive ice build-up observed in both the Wendy's upright freezer and french fry freezer drawer, making the surface not cleanable. |
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Priority Foundation (PF) |
0 |