|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed Wendys' cheese has an 8- hr TIME control holding time. Facility is properly labeling product for the 8 - hr hold time, but the facility does not have TPHC procedure paperwork. CDI - provided facility with TPHC procedures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed that facility is still having trouble with cooling the lettuce/salad products. Refer to temperature chart. CDI - brought the salads fromt the reach in units to the walkin cooler to cool down and advised to leave uncovered. The bulk container of lettuce in the walkin cooler is also covered up; advised to prepare less product at a time to reduce the amount of volume that has to cool down. Cut less lettuce at a time, wash in ice bath, leave uncovered in walkin until product is at proper temperature. Use thermometers more often. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service sandwich boxes stored where food contact surfaces are exposed to dust and other contamination. Advised to wipe down equipment and sanitize before exposing food contact surfaces of equipment. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the top of hot holding equipment dirty where single service articles are stored. Advised to clean and sanitize at the end of every day. Observed the racks in the walkin cooler with mold on them. Advised to sanitize the racks to prevent build up of mold. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile by the walkin cooler. Observed the handsink next to the drink machine not fully connected to the wall. |