| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverages so that contamination of equipment is prevented. Observed employee beverage in Wendy's container stored over equipment at prep line. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Follow proper procedures to wash hands. Observed a server not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean ice machines at proper frequency to prevent contamination. Observed ice bin behind bar accumulating black soil residues in corners of unit as well as ice bin at both wait station. CDI by instruction. Maintain clean. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several containers of pasta above 45 degrees F in low reach in refrigerator along prep line. Ambient air temperature of unit measured 54 degrees F as measured by thermocouple. Repeat. Observed spinach overstacked in prep unit along prep line above 45 degrees F. CDI, operator relocated foods to rapidly cool. Repeat and repair unit. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PF - Observed facility now monitoring cooling chart for cook-chill process but 1 bag of marinara sauce with a preparation date of 1/24 did not have cooling information recorded on cooling log as required by SOP's. CDI, operator voluntarily discarded 1 bag of sauce. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in hot water above 135 degrees F, in a clean, dry area or in product with handle up. Observed in-use utensil stored in water at 80 degrees F along line. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed plastic containers and several metal containers being wet stacked at warewashing area. Repeat. Observed a bag of clean cloths and apron stored on ground in back storage closet. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 2 split gaskets in low reach in refrigerators at wait stations. Repair. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - A plumbing system shall be maintained in good repair. Observed floor drain below dish machine blocked up and wastewater discharging on floor below dish machine. Plumber arrived on site to repair during inspection. Observed a plumbing leak under dish machine. Repair. |