| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee repeatedly adjusting face mask with hands and then continuing on to begin food handling duties with no hand washing.
CDI - PIC directed employee to wash hands. Hands washed.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee scrub hands for less than 5 seconds during hand wash process prior to donning gloves to handle food at make table. CDI - PIC directed employee to scrub hands for 15 seconds. Hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open/uncovered/exposed oatmeal bar dough in inside walk in freezer. Cover food when in storage to prevent contamination.
3-304.15 (A) Gloves, Use Limitation - P. Observed employee using gloved hands to place raw beef onto grill then continue on to handle ready to eat food and other equipment with no glove change. CDI - PIC directed employee to remove gloves, wash hands, and don clean gloves. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 sliced cheese on make table top with no time present or time written faded such that cannot read. Employee followed behind EHS and applied timing but applied start time as the current time and not the time the product was actually removed from cold holding. Other foods observed with a number like 1, 2, 3 on the side of the containers represent time but no beginning and ending time as outlined in TPHC procedures provided by PIC. Confusion exists among staff and management regarding TPHC process as non-TCS items like pickles and ketchup were also using this 4 hour timing system and were listed on TPHC procedures. CDI - EHS explained full TPHC process and requirements to PIC including the Wendy’s extended time variance for sliced cheese to be held up to 8 hours as a copy of this variance was available in the facility. EHS also explained that TPHC is used for TCS foods and is not required for non-TCS foods like pickles and ketchup. EHS directed PIC that Wendy’s procedures should be reviewed for holding all foods at the line. PIC corrected date marking. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of bathroom cleaner sitting on prep table surface immediately adjacent to cooked bacon. CDI - PIC relocated chemical. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of fries on floor in walk in cooler.
3-305.12 Food Storage, Prohibited Areas - C. Observed food stored directly under active condensation leaks in both walk in freezers. Condensation buildup observed on exterior packaging of multiple food items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both containers of sanitizer for wiping cloths at less than 50ppm quat concentration at line. PIC corrected. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pan stored nested together wet with water running out of pans on clean utensil rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of single service cups stored on floor in outdoor storage room at walk in freezer entry door. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed active condensation drips inside of both walk in freezers. Frozen condensation pooled on flooring in outdoor walk in unit. REPEAT - points not escalated as volume of condensate leakage is significantly less than previous inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone laying on prep surface immediately adjacent to food items at cook line cold holding. Store personal items away from food and food contact surfaces to prevent contamination. |