Inspection Information
Facility Name: Wendy's Old Fashioned Hamburgers
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard/Critical Control Point/Variance
Inspection date: 08-August-2019
Violations: A summary of the violations found during the inspection are listed below.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. PIC was unable to find signed copies at time of inspection.

3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted in the women's restroom. Provided RPH's handwashing sign.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Coffee filters were stored unprotected on the front counter.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Four pounds of romaine lettuce prepared the previous day at 51*F. One pound of iceberg lettuce in white tub in walk-in cooler at 57*F. One pound of sandwich lettuce at 49*F. Four pounds of asiago and muenster cheese at 51*F. PIC voluntarily discarded all products above 41*F.

3717-1-03.4(I)(3) / Time as a public health control - six hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (6 hours). American cheese on the prep line was not time stamped.

VR 04 / Monitoring procedures being followed
Corrected During Inspection American cheese on the prep line by the drive thru was not time stamped.

3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing in the raw hamburger cooler and the drive thru cooler.

3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) hair not effectively restrained.

3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Salad cooler up front was at 46*F. PIC stated that the cooler is turned off at night to keep it from freezing. Repair cooler to maintain temperatures at 41*F or below.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. Wash water at 104*F. Hot water added.

3717-1-05.4(N) / Covering receptacles.
Waste receptacles not covered properly. Dumpster and grease lids were open in dumpster area.

3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Improperly cleaned storage area for refuse, recyclables, or returnables. Grease and trash on the concrete slab in the trash area.

3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Broken floor tile holding standing water in front of the Frosty machine up front.

Conducted and discussed inspection with PIC Tracy Oyster, Madison Lotz, and myself. Cut lettuce in a large container prepped this morning in the walk-in cooler was at 57*F. Advised PIC to break down lettuce into smaller batches and offset lids to cool. Manager was given a time without temperature procedure to fill out for Asiago and Muenster cheese, sandwich lettuce, and sliced tomatoes for a four hour time without temperature.
X - P - Chemical: No unapproved food or color additives are used.
X - P - Chemical: Toxic materials are properly identified and stored.
VI - TCS Food: TCS foods were not being held at the proper temperature.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.