how is the strength of sanitizer solution measured at wendy's

*Provide thermometer inside of unit. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Observed the bottom gasket on the walk-in cooler needs to be replaced. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Light intensity in prep area is at 27 foot candles. Repeat Facility not maintained clean. 3717-1-06.1(I) / Light bulbs - protective shielding. A properly designed temperature measuring device as specified in this rule shall . 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Maintenance had a digital reading of 34*F at 5:30pm. Floor of walk in freezer is dirty. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. *Provide hand sink with soap for proper hand washing. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Repeat Waste receptacles not covered properly. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). PIC moved beef patties to walk in cooler at time of inspection. Unnecessary or nonfunctional items and /or litter on premises. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed handwashing sink with a sanitizer bucket in it. Call pest control company for treatment. *Corrected: Ice was removed during inspection. Repeat Non-food contact surfaces of equipment are unclean. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. CorrectedDuringInsp Improper method for cooling TCS foods. Provide soap at this hand washing station. Repair to properly maintain facility. Observed a build up of dust on fans in walk-in cooler and freezer. PIC applied date mark at time of inspection. Priority Violations: 5. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Missing floor tiles were observed in prep area by grill. Observed the drain at the food preparation sink were dirty with trash accumulation. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-06.4(A) / Repairing. Ventilation system not maintained. No hot water in men's bathroom. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Hot hold cheddar at 135*F or higher. Walk-in freezer and ice machine broke. 3717-1-06.4(A) / Repairing. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed prep sink drain going into sewage floor drain. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed food on the floor of the freezer. *Replace test strips. 3717-1-05.4(O) / Using drain plugs. Store items being used on clean shelving.Dispose of all unneeded items. Non-durable equipment observed. Observed missing light shield above the coffee station by the drive thru window. Observed raw bacon stored over top of ready-to-eat frosty mix. *Repair/replace missing lid and ensure lids are closed when not in use. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Observed a build up of ice on condenser. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. 3717-1-06.4(A) / Repairing. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. Raw meat should always be stored below ready to eat food. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Products iced down at time of inspection. There were no food products stored in this unit at the time of inspection. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. *PIC placed one in each unit. Repeat Physical facilities not maintained in good repair. *PIC discarded the cheese sauce. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). Observed food on the floor of the freezer. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Equipment and/or components are not maintained in good working order. *Replace door gasket on this door. Observed flies in the kitchen area. Food storage containers are not properly labeled. Ensure sink is clear and accessible for use at all times. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Hot hold chili at 135*F or hotter. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! Observed a cleaning spray bottle that had a label that had warn off. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. No covered receptacle in women's restroom. Non-food contact surfaces of equipment are unclean. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Observed a leak at the faucet in the men's restroom. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Observed the bottom gasket on the walk-in cooler needs to be replaced. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-06.1(I) / Light bulbs - protective shielding. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Entire kitchen floor is dirty. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Corrected During Inspection Observed improper storage of food items. Temperature reading on the exterior of the unit was not functioning. Facility not maintained clean. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Repeat The physical facilities are not being maintained in good repair. Observed cheese without a time stamp. Reportedly bump pads are only cleaned once a month. 3717-1-05.4(O) / Using drain plugs. Pipe is below and inside drain. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. **Must have letter of approval on file and written procedures. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Fix walk-in freezer and ice machine so that they are in working order. Facility not maintained clean. Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. Replace all missing tiles with new ones so floor is level. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. **Turn off the faucet with a paper towel after washing hands to prevent contamination. The physical facilities are not being maintained in good repair. Fix all light fixtures so lights are in working order. *Repair and replace light shields. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: PIC moved bottle into first aid kit. 286 0 obj <>stream Observed missing rodent proof drain grate on utility sink. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 3717-1-04.8(A) / Equipment and utensils - air-drying required. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.1(Y) / Temperature measuring devices. *Clean air vents. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. No sanitizer test kit available. 3717-1-06.4(A) / Repairing. *Tomatoes were date marked during inspection. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Items were moved during inspection. PIC had employee starting cleaning. Observed build up of old food debris and trash inside mop sink attracting flies. **PIC states it has been in walk in cooler less than 24 hours. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Single-service and single-use articles not protected from contamination. Ventilation system not maintained. *Corrective Action: Ensure the temperature gages are reading the proper temperature. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. The pan was discarded. Observed no soap at handwashing sink by the drive thru window. Observed a large gap in the grease filter assembly above the grill. 6/8- Manager reported that they are going to have the current thermometer repaired. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. Repeat Ambient air and water thermometers are not accurate. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. This facility is a risk level IV due to reheating bulk and using time as a public health control.

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