WENDYS OLD FASHIONED HAMBURGERS #42

8-2B: .07(6)(b)Floor cleaner in containers labeled as sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Floor cleaner dumped from containers.

14B: .05(10)(e) 1,2,4Containers stored as clean stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned and sanitized again, then allowed to air dry.

6-1A: .04(6)(f)Beef patties were found holding at 42°F in the meat cooler. Milk and sour cream were found holding at 44°F in the drive-thru cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Gravy that began cooling at 10:30 AM was temped at 47°F at 5:30 PM. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The food was discarded.

16A: .06(1)(g),(h)The hot water temperature was initially observed at 76°F and has since increased to a range of 95°F to 101°F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

6-1A: .04(6)(f)Cheese and eggs stored on prep top coolers cold held at temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // SECOND CONSECUTIVE REPEAT Corrective Actions: Eggs relocated to WIC (Walk in Cooler) to rapidly cool. Cheese discarded by PIC.

12C: .04(4)(m)Wiping cloths stored inside sanitizer bucket does not have enough sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC refilled bucket with tested batch in 3-compartment sink.

2-2B: .03(5)(j)1&2Several employee drinks in cups stored on prep surfaces without lids. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks disposed.

2-2D: .07(3)(b)Hand sink in kitchen and in restroom did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels supplied to both hand sinks.

6-1A: .04(6)(f)Asiago cheese on prep line and eggs on line not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese discarded. Eggs placed back into cooler.

6-1D: .04(6)(i)Sliced tomatoes on line for time control but did not have time control label. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Tomatoes labeled.

9-2: .04(6)(j)Facility did not have written procedures for American cheese as per variance. If granted a variance or a HACCP plan is otherwise required, the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(6)(a) through (e) as a basis for the modification or waiver; (P) and
2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6). (Pf) Corrective Actions: Procedures written during inspection.

15A: .05(6)(a)Drawer cooler at drive thru area is in disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)