3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. *Repair and replace light shields. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Observed improper use and/or maintenance of wiping cloths. 3717-1-05.4(O) / Using drain plugs. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Observed the heat lamp switch is broken & cannot be turned off.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Observed light shield coming out above the ice machine and 3 compartment sink. Non-durable equipment observed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Install new tiles in places that are missing tiles. *Clean the above mentioned areas. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Repair wall and tile to properly maintain. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-05.3(C) / Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Facility not maintained clean. Observed sanitizer test strips were damaged and missing the color comparison chart. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed items were being stacked while wet during the inspection. Repeat Equipment and utensils are not being air dried. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). *Ensure dumpsters are covered when not in use. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Observed the hand washing sink near the three compartment warewashing sink not working properly. No thermometer inside reach in cooler for raw bacon and beef patties. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Facility not maintained clean. Facility is a risk level IV due to reheating in bulk. *Repair/replace missing lid and ensure lids are closed when not in use. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. Observed sanitizer below 100ppm. Walk-in freezer and ice machine broke. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. *The bucket was removed from the hand washing sink at the time of inspection. Fix all light fixtures so lights are in working order. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. *Ensure food items are at least six inches above the floor at all times. Missing floor tiles were observed in prep area by grill. Missing floor tiles were observed in prep area by grill. The manager has put a work order in to repair the hand washing sink. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Repeat Waste receptacles not covered properly. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. 3717-1-05.1(S) / Plumbing system - maintained in good repair. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Solution was replaced. Observed handsink near front counter with ice in it. Observed missing lid on dumpster and dumpsters lids open. CORRECTIVE ACTION: Clean drains and floors and maintain clean. The carton was immediately moved. PIC cooked all bacon inside of reach in cooler immediately. Provide proper air gap on drain line for ice bin. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Corrected During Inspection Non-durable equipment observed. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.1(Y) / Temperature measuring devices. Improperly cleaned storage area for refuse, recyclables, or returnables. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Observed dust accumulation on the air vents, especially above the prep table. Repeat Non-durable equipment observed. *Clean air vents. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 3717-1-06.1(A) / Floors, walls, and ceilings. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Plumbing system not properly maintained or repaired. *Provide thermometer inside of unit. Observed some of the food being thrown away in dumpster. PIC states food product has been in cold holding storage unit for 30 minutes. Critical Repeat Corrected During Inspection . 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Repeat Non-durable equipment observed. CO2 tank is not chained in closet. *PIC had an employee wipe it down. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the following:1. 3 compartment sink was drained and a new solution was made. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Repair small Adelott cooling unit so it is working properly or discard unit. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. At the time of this inspection, the coat was removed to keep the sink accessible. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed sanitzier buckets near front registers not labeled. Chain or strap CO2 tank to wall to prevent tipping. Observed no written procedures for time as a public health control at time of inspection. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Corrected During Inspection Improper use and/or maintenance of wiping cloths. *Food must be stored a minimum of 6" off of the floor. Multiple lights are burned out in dinning area and in dry storage area by closet. A plastic bag was being used instead. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. This will prevent tripping and possible injury. Repeat Physical facilities not maintained in good repair. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Chili not reheated to 165*F before hot holding at 135*F or above. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Secure CO2 tank to building to prevent tipping and possible injury. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Use guidelines should there be an incident. Pipe is below and inside drain. * Have unit repaired/adjusted so that it holds food at 41*F or less. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. 3717-1-06.1(I) / Light bulbs - protective shielding. *Repair/replace missing lid and ensure lids are closed when not in use. Plumbing system not properly maintained or repaired. *Contact trash service to have a proper plug installed. PIC applied date mark at time of inspection. How to Sanitize . Single-service and single-use articles not protected from contamination. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Fix all light fixtures so lights are in working order. The manager stated that the unit will be repaired soon. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.1(Y) / Temperature measuring devices. *PIC open test kit during inspection to test sanitizer. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. *Repair and replace light shields. Plumbing system not properly maintained or repaired. Dumpster pad is dirty with trash. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed a leak at the faucet in the men's restroom. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Install new tiles in places that are missing them.Install new tiles in places that are missing them. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Observed sanitizer was not working. Ambient air and water thermometers are not accurate. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Keep dumpster lids closed at all times to prevent rodent activity. Sanitizer was then observed at the required concentration. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. **Must have letter of approval on file and written procedures. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-04.1(Y) / Temperature measuring devices. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Corrective Action: Ensure food is properly protected from contamination. *Corrected: All chilli was discarded during inspection. *Contact trash service to have a proper plug installed. Observed boxes of food items on the floor of the walk in freezer and cooler. All cold held TCS food must be held at 41*F or colder at all times. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Inadequate equipment available for cooling, heating or holding food. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. 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how is the strength of sanitizer solution measured at wendy's