Wendy's #309, 6451 Centralia Rd, Chesterfield, VA 23832 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's #309
Address: 6451 Centralia Rd, Chesterfield, VA 23832
Type: Fast Food Restaurant
Phone: 804 796-9728
Total inspections: 12
Last inspection: 12/17/2015

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Inspection findings

Inspection date

Type

The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy were available at this time.
  • Temperature Measuring Devices
    Observation: The temperature measuring device located walk-in freezer is not easily readable.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
  • Temperature Measuring Devices
    Observation: The temperature measuring device in the line hamburger cooler was not properly located in the warmest part of the unit.
    Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of spray cleaners were observed stored above single service cups, in the rear storage area. Spray cleaners were not properly stored to prevent the contamination of single service items.
    Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
12/17/2015Routine
Technician arrived to service prep line cooler and front counter cooler.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use. Scoop for strawberry puree observed sitting in water.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Shredded cheese and sour cream cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
08/05/2015Routine
Notes:
If using time as public health control, ALL items must be marked with time on serving table. Use paper or tape labels that will stay on the container and won't disappear like marker marks((((((
Very organized and well maintained facility. Great job!
Non-critical violation must be corrected within 30 days.

  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the back room was measured at a temperature less than 100°F. Measured at 92 F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
03/26/2015Routine
NOTES:
* Violations corrected at the time of inspection.

  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Quatnary Ammonium sanitizer concentration observed at 100 ppm at the time of inspection.
    Correction: CONCENTRATION ADJUSTED TO 200 PPM AT TIME OF INSPECTION. Monitor QUAT sanitizer concentrations to ensure safe and effective concentrations. (200-400 ppm)
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Front-line prep cooler was observed in a state of disrepair and damaged. Ambient air temperature of 46 degrees at the time of inspection.
    Correction: DISCONTINUED THE USE OF THE FRONT-LINE PREP COOLER. Repair the Front-line Prep Cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
10/14/2014Routine
The operator provided a probe thermometer and quaternary ammonium test strips during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Half and half creamers in the front undercounter were cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory at the front service handsink
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Dressing Areas and Lockers - Designation
    Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions ( employees jackets and personal items were observed hanging on the rear paper/dry storage area shelving unit)
    Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • Pests - Controlling Pests*
    Observation: A few flies were observed in the dining and food processing areas.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
06/24/2014Routine
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor ( boxed chicken breast fillets in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Boxes of single service containers were observed stored directly on the floor in the rear storage area.
    Correction: Store single service containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Dressing Rooms - Using Dressing Rooms and Lockers
    Observation: Employees are not using the dressing rooms, designated area or lockers provided (employee's outer jackets/coats were observed stored with single service and paper products in the rear storage area)
    Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
03/07/2014Routine
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy, during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cut tomatoes and pico on the drive-thru and front service sandwich maketable unit were cold holding at improper temperatures ( cut tomatoes measured 42-44 degrees F & pico measured 43 degrees F and 59 degrees F).
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the deep fryer cooler and the drive-thru undercounter cooler.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the front service counter is being used to clean equipment and utensils ( a male food worker was observed rinsing equipment in the front handsink, during today's inspection).
    Correction: The handwash facility identified above is to be used for washing hands only
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front service handsink)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: Missing and water stained ceiling tiles were observed in the front dining area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/29/2013Routine
The facility provided a metal probe thermometer and quaternary ammonium test strips during today's inspection. An Employee Health policy was also discussed at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Pico and cut tomatoes on the front service area cookline was observed cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Cooked chicken patties in the front service hot holding drawer unit, for which time rather than temperature is being used as a control, was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the front service fry station low boy freezer unit and the drive-thru grill refrigerated low boy unit.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
07/15/2013Routine
Frosty base now maintaining temperature.
Ensure timers are labeled/set.

  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Chicken nuggets and foods in warming drawers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Underneath flat top grill has an accumulation of dust. This must be cleaned immediately.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
05/07/2013Follow-up
Will return 04/30/2013 to check on vanilla frost machine.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Vanilla frosty mixture cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: French fries, nuggets, and grilled chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Once timers on foods expire, foods should be removed from service.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Underneath the flat top grill noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
04/23/2013Follow-up
A follow-up will occur on/about April 22, 2013.
Critical items must be addressed with staff immediately.
Non-critical violations should be corrected within 30 days.

  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: When dispensing French fries, fries touched the sides of employee hands. Manager advised employee to wear gloves.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Cooling*
    Observation: Ambient temperature or pre-chilled sliced tomatoes & pico not being adequately cooled to prevent the growth of harmful bacteria. Items prepped 4.5 hours prior were observed between 47-60 F.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Vanilla frosty mixture cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: French fries, nuggets, and fish filet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Once timers on foods expire, foods should be removed from service.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices
    Observation: Thermometers are needed in several of the refrigerators.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Underneath the flat top grill noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
04/09/2013Routine
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Make sure that salad unit doors are closed tight on both units during the day.

  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Sliced tomatoes, sliced cheese (7 hours), pica de gala, cooked chicken and baked potato for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
12/06/2012Routine

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