Wendy's Hamburgers, 11235 Midlothian Tnpk, Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's Hamburgers
Address: 11235 Midlothian Tnpk, Bon Air, VA 23235
Type: Fast Food Restaurant
Total inspections: 11
Last inspection: 01/12/2016

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Inspection findings

Inspection date

Type

No violations noted. Operator is not following the instruction of the floor cleaner. Company that makes the floor cleaner instructs to only use cold water and to not rinse after chemical is applied to the floor.
No violation noted during this evaluation.
01/12/2016Routine
Notes:
1. A technician was called to service the WIC while the inspector was present. Beef patties were moved to the WIF for a 20-30 minute blast chill to help keep proper product temperature. Chili meat stored in the unit overnight discarded. All milk was elevated in the facility. PIC was told to discard any remaining bottles after lunch rush. Contact the inspector once the WIC has been repaired and has returned to normal operation.
2. Wipe out the bottom of the Hoshizaki RIF. Food debris noted in the bottom.
3. The floor tiles need to be replaced. This is the second inspection where this has been noted.
4. Time clearly marked for all products. The meat in the top wells of the burger are time controlled, while product in the bottom is temperature controlled.
5. Make sure to stir chilly to help evenly dissipate heat in the pans.
6. Caution staff to be mindful of actions that can contaminate food.

  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
    Observation: Observed that a large bin of salad greens was not protected from contamination because it was not covered. Employee at the 3-vat sink was aiming the hose dispensing sanitizer to a bucket outside of the sink. If the inspector had not moved the salad bin the greens would have been contaminated by chemicals.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. Make sure staff are thinking about their actions and what implications come from contaminating food. Staff should lift the bucket and fill it in or beside the sink. If they insist on the practice described a lid should be placed on the salad bin.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Product in the WIC (ie. chili meat, bottles of milk, sliced tomatoes, cheeses, raw ground beef) are cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices (repeated violation)
    Observation: The thermometer in the WIC was broken.
    Correction: Provide a working 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The WIC is not maintaining product temperatures under 41 F. Air temperature measured at 44 F, and food as warm as 51 F.
    Correction: Repair the WIC immediately 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. If unable to repair the WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Some of the floor tile is not maintained in good repair. Broken tiles noted in the doorway of the WIC, WIF, and near the fryers.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
08/20/2015Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Corporate employee health policy is already in place.
Notes:
1. Time was marked on the cold items on the dine in (front MUT), but not on the drive-thru (side MUT) for sliced tomatoes and assorted cheeses. Time was marked on all hot items stored in the drawers. Make sure staff are being consistent with marking!!!
2. Empty and clean squirt bottles are stored underneath the rear hand sink soap dispenser, to the left of the 3-vat sink. Please relocate to avoid contamination of clean (unfilled) containers with soap and water dripping off of employee hands.
3. Managers must wear hair restraints when working with food on the food preparation/serving lines.

  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Drive thru employee observed handling ready-to-eat (RTE) food with their bare hands. Cups were being placed down into the ice bin to fill them, with the employee's had coming in contact with the ice.
    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. Use the ice scoop that is readily available!
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that back up pans of sliced cheese stored in the top wells of the drive-thru MUTwas not protected from potential contamination. Bags of buns were stored directly on top of the cheese, exposing the cheese to whatever may have been on the bottom of the bags of buns.d.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: The two containers of sanitizer mixed up for use on the food preparation line tested at 100 ppm. The solution needs to be maintained at 200 ppm+ at all times for effective sanitizing.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Change out sanitizer if it drops below 200 ppm.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Bottles of milk (stored in the bottom of the drive-thru MUT and front silver king cooler) and raw burgers (stored in the top wells of the burger cooler) are cold holding at improper temperatures. Temperature of the milk was measured at 43-45 F. Temperatures of the burgers in the top wells of the burger MUT were measured at 44-48 F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Sliced tomatoes and assorted cheeses (in the top wells of the drive-thru MUT) 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. The same products in the dine-in MUT cooler were properly marked.
    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 in Good Repair
    Observation: The floor in the WIF is not maintained in good repair. Grout is worn way down in many places, broken tiles present at different places, and the floor needs to be kept free of food debris.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/19/2015Routine
The thermometer in the meat cooler is broken. It was measuring at 50 F, and product that had been in the unit over two hours measured at 39 F. Purchase a new thermometer.
Make sure employees keep the lids on the raw beef pattie containers when not in use. The lids help stabilize cold holding temperatures in the unit.
Reviewed pest control log. PIC on duty (Sophia) stated that their pest control company (Copesan Specialist in Pest Solutions) stated they would NOT treat for fruit flies. The store was told to seek out and apply their own chemicals to deal with the problem. The PIC has been informed that ONLY a licensed pest controller is allowed to apply ANY AND ALL pesticides/insecticides in a licensed food establishment. Staff are NOT supposed to handle and apply any chemicals inside of the facility!
Fruit flies not present today.
Tongs noted stored in sanitizer bin. Utensils must be stored on a clean and dry surface when not in use.
No towels available at rear hand sink.
Ice present in front hand sink. Hand sinks are for handwashing and no other purpose.
Single-service paper cup observed used as an ice scoop. Cups CANNOT be used as scoops. Use an actual ice scoop.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Raw burger patties in the top of the meat cooler cold holding at improper temperatures (43-47F). Front compartment had it's cover off, and the second compartment appeared to have been used recently. The third compartment had new packages of burger in them, as well as the bottom of the cooler, and those two areas contained product under 41 F.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
11/05/2014Follow-up
Discussed FDA form 1-B with operator. Provided operator with a copy of FDA form 1-B.
Explained to operator that the start time for tomatoes begins when tomatoes are pulled from the refrigerator (if they are at 41 F or below) or when the first tomato is sliced. These are to be held for four hours or less.
Reviewed the most recent report from the pest technician on 09/24. No evidence of fruit flies was noted on the report. An odor is coming from the area by the front hand sink.
When employees drop raw product, ensure hands are washed immediately to prevent cross contamination.
A follow-up inspection will occur on/about 10/21/2014.

  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination
    Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. While scooping fries, fries were falling off scoop and coming into contact with bare hands.
    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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Half and half creamers cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Half & half creamers cold holding at improper temperatures. Recommended keeping creamers under refrigeration instead of storing in the top of the condiment cooler.
    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)
    Observation: Timer for chicken nuggets was reset instead of discarding nuggets, once time had expired.
    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.
  • Temperature Measuring Devices
    Observation: Thermometers are needed in the hamburger cooler and make table (for dining room order). Walk-in cooler thermometer was reading at 62 F. Place a thermometer in the walk-in 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.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device. Manager explained that probe had broken that morning.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Pests - Controlling Pests*
    Observation: Harborage conditions exist. Fruit flies noted in the facility. Most of the fruit flies were congregating around the front hand sink.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
10/06/2014Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health and looked over corporate policy. Food safety module (online) contains all of the required signs/symptoms and Big 5. All staff are required to take the module on an annual basis.
1. Have the front MUT cooler checked out. Currently only a few salads (no meat or sliced tomatoes) are stored in the bottom of the unit.
2. Retrain staff regarding the prohibition of bare hand contact with ready-to-eat foods.
3. Hands must be washed after handling any raw product to prevent cross contamination elsewhere in the facility.

  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed handling raw burgers and later on touching the control buttons on the fryers without first washing hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints. Two of five staff members were not wearing any type of restraint. One employee was mainly working the front counter, but the other was cooking burgers on the grill throughout the inspection.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Hands came in contact with french fries when trying to get them in the fry container. Some were pulled out and others stuffed into the containers.
    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.
  • Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
    Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. A frosty was stored down in the ice bin at the drive thru window that is used for filling customer drinks.
    Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Employee portioned up a few cartons of fries and ended up not needing them. The fries were dumped back in the hot holding unit and the empty/soiled fry cartons were returned to the empty carton storage container for later use.
    Correction: Protect food from miscellaneous sources of contamination. Once a food is portioned leave it alone. Never empty and then try to reuse single service containers for any purpose.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Burgers in burger chest cooler colding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Front MUT cooler is not maintaining air temperatures of 41 F or less in the bottom of the unit.
    Correction: Repair the front MUT 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. If unable to repair the front MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
05/21/2014Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Sanitizer water on the service lines changed out upon request with them testing at less than 100 ppm.
Reviewed prohibition of bare hand contact with ready-to-eat foods. Ice scoops must be utilized and staff scooping fries should also wear gloves to help eliminate risk.
Time correctly marked for sliced tomatoes and cheeses. Pico no longer offered.
Light in the WIF is not bright enough and should be replaced/fixed.
Discussed a complaint with the manager.

  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Hands came in direct contact with french fries when scooping them into cartons for customers. Another employee observed using single service beverage cups as ice scoops. Cups submerged in ice with employee's hand instead of using ice scoop.
    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.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Two containers of sanitizer water on the serving line tested at less than 100 ppm quaternary ammonia.
    Correction: Change out at a frequency necessary to provide solution testing at 200 ppm.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Grilled and fried chicken fillets 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.
  • Critical: Backflow Prevention, Air Gap*
    Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. Hose resting on the bottom of the mop sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    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. Cut the hose so it does not extend below the flood rim of the sink or train staff to hang it after each use.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 20 foot candles of light was noted in the WIF.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
01/13/2014Routine
All violations had been corrected since the last inspection.
No violation noted during this evaluation.
08/27/2013Follow-up
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Front sandwich unit can not support cold holding temperature of 41 F or less due to damaged door/gasket. All food had been relocated to other refrigeration unit. Ensure proper time marking for potentially hazardous food items stored in top portion of sandwich unit. Do Not use sandwich unit until door gets repaired.
The follow-up inspection will occur on/about August 23, 2013

  • Critical: Food Contact with Equipment and Utensils*
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Same spatula used on the grill for raw and ready-to eat beef patties.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw beef patties and portioned salads cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Sliced tomatoes, pico and sliced cheese (7 hours) 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. Improper time marking observed.
    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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the front sandwich unit is in poor repair. Door can not be shut all the way.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Microwave oven was observed in a state of disrepair and damaged.
    Correction: Repair the microwave oven 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. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted inside rear reach-in freezer.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
08/16/2013Routine
Adequate thermometer, quaternary ammonia sanitizer buckets (too weak-- re-mixed manually upon request), and test kit. Reviewed employee health.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed handling raw ground beef and then proceeding to touch doors of refrigeration unit, fry baskets, tongs, and a timer without first washing hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Quaternary ammonia sanitizer being dispensed out of the 3-vat sink dispenser was testing at less than 100 ppm. Sanitizer at the sink and all wiping cloth buckets was too weak.
    Correction: Until the sanitizer dispenser can be repaired/recalibrated, staff must manually add extra sanitizer to all solutions dispensed at the 3-vat sink.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Pico 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.
04/23/2013Routine
A routine inspection was conducted as part of a standardization exercise.
No violation noted during this evaluation.
01/09/2013Routine

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