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: 25-February-2019
Violations: A summary of the violations found during the inspection are listed below.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Degreaser stored on the ice machine.

VR 05 / Monitoring procedures inadequate or missing
Corrected During Inspection Cheese was not time stamped as required in their variance.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Bottom of the inside bottom of the oven and handle on the meat drawer have excessive build-up. To prevent possible contamination, non-food contact equipment shall be cleaned on a frequency to preclude build-up.
Correct By: 25-Feb-2019
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Baseboard has some missing tiles in various areas of the facility. Facility shall be maintained in a state of repair.
Correct By: 01-Mar-2019
Conducted and discussed the inspection with Steve Schultz PIC. Variance was not being followed by not having cheese time stamped. Corrected during inspection.
X - P - Chemical: No unapproved food or color additives are used.
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
VI - P - TCS Food: Raw animal food was being cooked to the required temperature.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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.