Wendy's - Exit 17, 499 Cummings Street, Abingdon, VA 24210 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's - Exit 17
Address: 499 Cummings Street, Abingdon, VA 24210
Type: Fast Food Restaurant
Total inspections: 8
Last inspection: 10/22/2015

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Inspection findings

Inspection date

Type

  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the hamburger 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.
10/22/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Hamburgers and sliced tomatoes cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling and wall material located at prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Ceiling and wall in prep area is not smooth and easily cleanable.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture in prep area not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
05/12/2015Routine
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor wall material located at dish room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor in the walk-in cooler 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.
11/03/2014Routine
  • Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
    Observation: Packaged food stored in direct contact with ice.
    Correction: Store packaged food in ice in a manner or position that would prevent the entry of water.
05/08/2014Routine
Drain from ice bin has been moved so that it empties into floor drain
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Wall is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall in the food prep area 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.
11/07/2013Follow-up
Handsink drain repaired, not leaking. Ice bin drain has proper air gap, but does not empty into drain in floor. Needs to go 6" to 8" toward drain so as to empty into drain. To be corrected by 11-07-2013, will return then to make sure repair has been made.
  • Critical: Backflow Prevention, Air Gap* (repeated violation)
    Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the ice bin is less than 1 inch.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Wall is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall in the food prep area 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.
11/06/2013Follow-up
  • Critical: Backflow Prevention, Air Gap*
    Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the ice bin is less than 1 inch.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Indoor Areas - Surface Characteristics
    Observation: The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair
    Observation: Wall is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Wall in the food prep area 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.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
11/05/2013Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken nuggets hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tomatoes cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
05/21/2013Routine

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