Inspection Information
Facility Name: Wendy's Old Fashioned Hamburgers
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 30-July-2015
No observations were documented at the time of inspection.
CCP Inspection

I - Employee Health
Observation: Visible or known symptoms /or known diagnoses are reported by employees as required.

Observation: The person in charge properly applies restrictions and exclusions for ill employees.

II - Good Hygienic Practices
Observation: 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.

Observation: Food employee was demonstrating good hygiene practices.

III - Preventing Contamination by Hand
Observation: Observed food employee changing gloves when required.

Observation: Hand washing facilities are adequate, conveniently located and accessible for employees.

Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands.

Observation: Hand washing facilities are properly supplied.

IV - Demonstration of Knowledge
Observation: The operation is in compliance with Chapter 3717-1 of the Administrative Code.

Observation: The person in charge is Certified in Food Protection.

V - Food from Approved Source

Observed: All foods are from approved source.

VI - Time/Temperature Controlled Safety Food
Observed: ready to eat time/temperature controlled for safety foods being properly date marked, and discarded, when required.
Confirmed: Date label/marking of food is 7 days or less.

Observation: Observed food employee cooking foods to the required temperatures.

VII - Protection from Contamination
Observation: Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

Observation: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

Observation: Observed employee properly cleaning and sanitizing food contact surfaces, witnessed buckets with proper sanitizer.

VIII - Chemical
Observation: Stored separate from food, properly identified and clearly labeled.

IX- Cooking, Reheating of Food Items
PIC stated that food items are reheated to 165F

X - Thawing
PIC- Stated that thawing is <41 degrees in refrigeration unit for approximate 24 to 48 hours
Reviewed with Steve Schultz