Wendy's Restaurant-Brunswick, 3309 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Wendy's Restaurant-Brunswick
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3309 Center Rd., Brunswick, OH 44212
License #: FSO-C204-11
License holder: Medina County Foods, Inc.
Total inspections: 3
Last inspection: 1/11/2012
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Inspection findings

Inspection Date

Type

Comments
  • 4.4 The door handle on the walk in freezer is broken and there is a build-up of ice around the opening of the door. Equipment shall be in good repair. Repair door handle and remove ice build-up.
 1/11/2012Standard2VII. REHEATING - Observed the following foods re-heating improperly:
-Chili re-heating on grill after 2 hours at 159°F.
-Cooked ground beef for re-heating was stacked on top of pan of cooked patties.
Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to
165°F. Place chili in microwave before hot holding to achieve proper temperature of 165°F.
C/PIC moved pan of cooked ground beef directly on grill.
-Proper thawing under refrigeration of broccoli cheese sauces.
-PIC knowledgeable of proper procedure regarding 8hr cheese variance.
-Observed proper raw animal food storage.
-Observed employees wearing single-use gloves to prevent bare hand contact.
-Observed proper chemical storage and labeling.
  • C/*4.4 Observed the following coolers with improper ambient air temperatures:
  • -drive thru reach-in cooler, with milk, at 46°F-50°F
  • -reach-in cooler near the ice machine, with milk and sour cream, at 46°F-52°F
  • Maintain coolers holding potentially hazardous foods (PHFs) at 41°F or below in order to keep PHF at 41°F or below. PIC adjusted the temperature of the drive thru cooler and 39°F was reached. PIC relocated the milk and sour cream to a cooler at proper temperature.
  • C/6.2 Provide an Employees Must Wash hands sign in the men's restroom in order to encourage proper hand washing.
  • NOTE: Provide documentation that the plumbing/hot water system is functioning normally. Hot water at the kitchen hand sink can be obtained if the prep sink is not running and the mop sink's hot water is off. Hot water to the kitchen hand sink was not able to be verified until the end of the inspection. Reportedly, maintenance stated that this is normal function. Hot water at 100°F must be provided at all times.
 7/8/2011Standard 1No violations at today's CCP inspection. See Standard 1 inspection dated 7/8/11.
-PIC knowledgeable of proper procedure regarding 8hr cheese variance.
-Observed proper raw animal food storage.
-Observed employees wearing single-use gloves to prevent bare hand contact.
-Observed proper chemical storage and labeling.
  • 4.5 Clean the vent hood above the fryers in order to remove grease build-up.
  • 5.1 Unable to obtain hot water from the kitchen and restroom hand sinks. Provide hot water of at least 100°F. PIC reported that it takes a long period of time to obtain hot water from the kitchen hand sink. Make any necessary repairs/adjustments.
  • COLD HOLDING: Observed cut tomatoes on the prep cooler (near the fryers) cold holding at improper temperature. See temperature log below. Maintain potentially hazardous foods at 41°F or below in order to limit bacterial growth. PIC relocated the tomatoes to another prep/reach-in cooler.
  • -One accurate digital thermometer available for use.
  • -Observed employees wearing single-use gloves in order to avoid bare hand contact.
  • -Observed proper raw animal storage, separate from and below ready to eat foods, in the walk-in cooler.
  • -Observed proper date marking of chili in the walk-in cooler.
 12/8/2010Standard2R/HOT HOLDING: Observed cheese sauce, on the grill line steam table, hot holding improperly at 127°F-129°F. Foods shall be hot holding at 135°F or above in order to limit bacterial growth. PIC placed the cheese sauce in the microwave and returned it to the steam table once 136°F was reached.
-Observed chili reheating properly on the stove at 172°F within 1 hour and 45 minutes.
-PIC displayed knowledge of proper cooling procedures.
-Observed employees wearing single-use gloves when handling ready-to-eat foods.
-Two accurate long stem thermometers, one digital and one dial, were available for use.

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