Wendy's

Observed no time documentation on American cheese utilizing time as a public health control (TPHC). Per the GM, the cheese currently in use is not the Scheiber American cheese (product #1364) covered under the facility's variance. If TPHC is going to be used, time documentation must be placed on product and discarded within 4 hours. COS by discarding.

Observed the concentration of the quat solution at the three-compartment sink at 0 ppm active quat. The dosing line is not dispensing the concentrated product. Corrective Action: Per Kay Quat II label directions, concentration for food contact surfaces is 150-400 ppm active quat. Corrected on site: 200 ppm active quat by making a sink dilution using 3/4 cup concentrate for third compartment sanitize sink. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P

Observed sharp processed American cheese slices from Great Lakes Cheese Co., holding at 55F on the prep top cooler across from the fryer.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Cheese discarded.

Observed Sharp processed American cheese slices from Great Lakes Cheese Co, time and temperature for safety (TCS) food, holding out of temperature on the prep top cooler across from the fryer. The pan was marked for a 7 hour hold time implying use of Time as a Public Health Control (TPHC), however, an approved written procedure or an effective mechanism for using TPHC was present at this facility, however, it is no longer valid due to change in the original product approved by the state in July 2011. The approved TPHC for the cheese slices approved in July 2011 by is for a different cheese product from a different manufacturer.

Corrected on Site: Worked with CFSM/PIC, Cynthia Norwood, to write a procedure for using TPHC for pre-sliced cheddar cheese, sliced in house fresh whole tomatoes, and portioning/panning of fresh sandwich leaf lettuce, using the 4 hour rule. The procedure was approved by Kadia Kane, District 1-2 Food Standard. The facility implemented the approved procedure after the inspection ended.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

Observed ice build-up on the walk-in freezer door. Corrective action: remove ice build up to keep door in good working order.

Observed several time/temperature for safety (TCS) foods cold held at temperatures above 41°F in prep top unit across from fryer. Maintenance was working on the unit during the time of inspection. Health authority suggested to cold hold all TCS items on an ice bath in the prep top unit. COS by moving some items to walk in cooler (WIC) to cool back down to 41°F and discarding other items that have been out of temperature control for more than 4 hours. Must use ice bath until unit is working again.

Observed ice bin left uncovered next to the drive through. Must close when it is not busy. COS by closing the lid.

Observed 2 cups of frosty stored in the ice that is used for drinks. COS by discarding the ice after removing the cups. Do not store any food or food containers in the ice that is used for consumption.