| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed the following food contact surface to be visually unclean: Ice Machine- black organic matter on the right-hand side of ice deflector shield. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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*Observed the Quat sanitizer bucket, held within the Wendy's prep line to measure below 150 PPM when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions for Kay Quat II, quat ammonium sanitizer should measure between 150-400 PPM.
*Observed Wendy's dish machine to measure 0 PPM when tested with the store's chlorine sanitizer test strips. The dish machine was run 2x's with the same result. Chlorine sanitizer should measure 50-200 PPM with chlorine test strips. |
Wendy's PIC instructed employee to make a new quat sanitizer bucket. Wendy's PIC placed dish machine out of order, placed a work order, and had employees go to manual wash/rinse/sanitize at the 3-compartment sink. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the following food product not maintained at 135F or above when using the inspector's probe thermometer: mega meat pizza (2 slices) measured 110F in the front hot case. There was no time stamp for the pizza although the food in the hot case is under time as a control. |
The PIC voluntarily discarded the 2 slices of pizza. |
Priority (P) |
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| 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 |
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Observed the following food products not maintained at 41F or less when measured with inspector's probe thermometer: TCS foods held by temperature control on Wendy's food line, cold well next to hot Chili- one container of cut onions (52F) and one container of shredded cheddar cheese (52F). The onions had a date sticker and came to the line 4/16 at 10am. The cheese had a date sticker and came to the line 4/16 at 12:50 PM. Current date/time 4/16 @1:45pm. |
The PIC discarded the cut onions and placed the shredded cheddar cheese back in the walk-in cooler to chill down to 41F or lower, since it was less than 1 hour when the cheese came to the line. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed the Pilot's deli date marking system for open TCS refrigerated foods in the pizza prep cooler and sandwiches in the walk-in cooler, to be 8 days with no time. Example, sausage pull date 4/16, thaw 4/18, and use by 10/25, Sandwiches pull date 4/15 and use by date 4/22. The PIC was able to print a 7 day label with time but is not utilizing this 7 day system at the pizza prep station. All open TCS foods have 7 days. Some items were noted with the exact time in which case 4/15 10:00AM- 4/22 10:00AM would be compliant. TCS creamers on the retail floor were also dated more than 7 days (4/16-4/30). Today is 4/16 and no foods were observed to be expired, just labeled more than 7 days. |
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Priority (P) |
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| 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. |
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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) |
2 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed small portion cups, without handles, stored inside containers of cinnamon and pecans in the Cinnabon station. |
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Core (C) |
0 |