Pickaway County Health Department

Comments
PIC- Larissa and Susan Went over the violations noticed with Susan at the time of the inspection. On 10/31/19, the health department received a confirmed case of Campylobacter from Franklin County. Per the report, the individual involved ate at several places in the county including the pumpkin show, Arbys and Wendys. Illness: Campylobacter Onset: 10/19/19 Date eaten at this location (Wendys): Somewhere between 10/9 and 10/19 Items eaten: Jr. bacon cheeseburger, chicken nuggets and fries. Campylobacter is generally caused by raw chicken, cross contamination or contaminated water. Therefore, out of the three items that the customer consumed, the one most focused on during the inspection was the chicken nuggets. The inspector watched the staff prepare chicken nuggets throughout the inspection, carefully watching for cross contamination. The inspector observed good hand washing procedures and glove usage. The chicken nuggets are held in a reach-in freezer until they are ready to be cooked. After that, they are immediately cooked in a deep fryer at a set time via a timer. Once the time is up, they are placed in the same fashion/area as the french fries. The two are separated. Per the PIC, they temp the nuggets when they come out routinely. The inspector recorded a temperature at a approximately 190 degrees for hot holding of the nuggets and fries. The patties involved in making hamburgers do set in a compartment containing raw beef. The temp recorded was below the designated 41 degrees F. The beef prep area is isolated from the chicken products; limiting the potential for cross contamination between chicken and beef. The inspector also observed good hand washing practices and glove usage at this station. No indication of poor hygiene or temp violations that could have caused the Campylobacter case noted at this facility. As long as the staff are continuing with these ideal practices, no wrong doing should occur. Critical Control Points: Employee Health: The PICs knew of the employee health policy and a written protocol was found hanging in the office. Proper restriction and exclusion was noted. Hygienic Practices: The crew members at this facility all wore gloves while working with open foods and replaced them when deemed necessary. Surfaces were maintained cleaned and sanitized as sani-buckets were seen throughout the kitchen. Also observed good handwashing practices and proper hair restraints. Preventing contamination from hands: All indicated hand sinks were properly stocked. The only negative was the hand sink near the second drive thru window was not properly labelled as a hand sink. Demonstration of knowledge: Several employees and members of management have their serv safe certificates. Food from approved source: Foods in the facility are from the Wendys supply chain. Time and Temperature controlled for safety foods: All cold foods on the line were at or below 41 degrees and all hot foods were at or above 135 degrees. Chemical: The inspector did not observe any chemicals that were mislabelled or in the wrong location. **This facility does not practice the tempered cheese variance. All cheese temped at the time of the inspection were at or below the required 41 degrees.

Inspection Information