Wendy's, 5801 Plank Road, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Wendy's
Address: 5801 Plank Road, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 434 489-9639
Total inspections: 9
Last inspection: 10/28/2015

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Inspection findings	Inspection date	Type
The above observations and the following were discussed with the person in charge: -Clean the interior of the cabinet holding syrups for drinks. -Handsink by the grill in the back of the kitchen observed to be leaking. -Employees personal belongings. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee place raw hamburgers on the grill and continue preparing foods without first washing hands. Discussed proper handwashing with the employee during the inspection. 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. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a chemical spray bottle left on the food prep counter and a chemical spray bottle stored on the rinse basin of the 3 compartment sink. Both containers were placed it the designated area during the inspection. Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.	10/28/2015	Risk Factor
The above observations and the following were discussed with the person in charge: -Ice Cream machines are cleaned and sanitized twice daily. -Provide another thermometer for the under counter reach in cooler by the ice cream machine. -The location of the insect control device by the prep area. -Send Sick Employees Home Now handout provided, employee health policy observed. Facility observed to be very clean and well maintained, great job by all employees! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Observed employees rinsing their hands in the handsink and not using soap. The PIC turned off the handsink until soap could be provided. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Non-Food Contact Surfaces Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the shelf under the handsink on the front line 2. the syrup containers stored in the cabinet under the leaking handsink 3. the interior of the reach in freezer by the grills 4. the exterior of the lettuce slicer. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment and Utensils, Air-Drying Required Observation: Stainless steel pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Plumbing System Maintained in Good Repair Observation: Plumbing connections under the handsink on the front line are leaking. Correction: Plumbing systems and components shall be maintained in good repair. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen by the cooks line. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Critical: Toxics - Separation of Toxics (corrected on site) Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles to be stored next to clean dishes and equipment by the 3 compartment sink. Correction: Chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.	04/03/2015	Routine
Inspection conducted to address the complaint received regarding a customer and his wife becoming ill after eating the chili. Discussed details of the complaint with the person in charge. The facility is aware of the complaint and has talked to the complainant. The above observations and the following were discussed with the person in charge: -Procedures for cooking, reheating and cooling chili. -Handouts provided on cooling procedures. -Recommend an air curtain at the back door of the kitchen to prevent pest entry while receiving deliveries. -Recommend relocating the chemicals stored by the clean equipment on the prep table by the 3 compartment sink. Please follow up with the health department regarding pest control procedures to remove the excess flies in the kitchen. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Person in Charge Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). PIC stated that the hot chili is placed in a large plastic tub then an ice block is placed inside the chili and the chili is placed into the walk in cooler. Employees then leave for the evening. Temperatures of the chili are not monitored to ensure proper cooling procedures are taking place. Proper cooling procedures discussed with the PIC during the inspection and handouts provided. Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Observed an employee rinsing his hands in a handsink where no soap is provided. PIC discussed proper handwashing procedures with the employee during the inspection and the employee washed his hands in another handsink with soap. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee handle raw hamburger, wipe his hands on his apron then obtain new gloves. Advised the employee to wash his hands before obtaining new gloves. 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. Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans of kidney beans on the storage rack. Advised PIC to remove the dented cans and place in the designated area. Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing station by the cooks line. The PIC had an employee purchase soap during the inspection. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Critical: Pests-Controlling Pests* Observation: Observed methods are not being used to control pests. Observed multiple flies in the back of the facility during the inspection. Fly lights observed throughout the back of the kitchen but are not controlling the issue. PIC stated that pest control is coming back to relocate the fly lights. Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.	06/24/2014	Complaint
Additional Food Temperatures: Chicken Patty-HH-IT: 174'F, Chili-HH-IT: 178'F, Cheese-RIC-IT: 40'F, Sliced Tomato-CH-IT: 38'F, Cheese Sauce-HH-IT: 173'F, Baked Potato-HH-IT: 195'F, Chicken Breast-HH-IT: 192'F, Sour Cream-CH-IT: 37'F, Half & Half-RIC-IT: 38'F, Sour Cream-RIC-IT: 36'F The above observations and the following were discussed with the person in charge: -Details of the complaint received. -Please contact the health department once the hot water has been adjusted for the handsinks throughout the facility. -Move the chemical spray bottles stored over the prep table by the 3 compartment sink. -Several flies observed throughout the back of the kitchen. PIC stated that they may be entering through the drive thru window. Strongly recommend providing an air curtain at this window to prevent the accumulation of flies in the back of the kitchen. If problem continues, please contact pest control to assist with the removal of excess flies. -Seal the gap along the side of the back door of the kitchen. -The quaternary ammonium sanitizer in the sanitizer buckets measured at 200 ppm. Staff members were extremely complaint and willing to make several corrections throughout the inspection, thanks! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F. Water was measured at 78'F in several handsinks. PIC contacted the repair company during the inspection. 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. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwashing station by the 3 compartment sink is being used as a dump station. Observed excessive amounts of food in the handsink preventing the water from flowing quickly into the drain. PIC had the handsink cleaned during the inspection. Correction: The handwashing facility identified above is to be used for washing hands only	06/04/2014	Risk Factor Assessment
Final inspection prior to opening. Staff training was taking place during inspection. Employees were observed cooking and preparing food items for other staff members as part of the training process. Paper towel dispensers have not yet arrived. Ensure paper towels are provided at all hand sinks throughout the food preparation areas. Facility uses time as a public health control for foods such as bacon and tomatoes. Bacon is held for no more than 3 hours and sliced tomatoes for no more than 4 hours per discussion with PIC. Quaternary ammonium sanitizer concentration at the three compartment sink measured at 200 parts per million. (Manufacturer states 150-400 parts per million as range of use). A copy of the Certificate of Occupancy has been obtained for the health department file. Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure permit is posted in a location where the public can see it. All food prepared prior to today's inspection may be used only for training purposes and not served or sold to the public. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at a few of the hand sinks in the food preparation areas. 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	04/18/2014	Routine
The following items must be addressed prior to health department permit being issued: 1. Certificate of Occupancy must be issued by the Building Department. Please provide a copy for the health department file. 2. Ensure hot water (100'F or higher), soap, paper towels, and hand washing signs are provided at all hand sinks. Trash cans should also be located near the hand sinks. Hot water measured at 102'F during inspection today. 3. Ensure sanitizer solution is installed in automatic feeding system and is properly calibrated to meet the manufacturer specifications for proper concentration. 4. The 3 compartment sink and food preparation sink will either need to be sealed to the wall behind it, or be in a location where employees can easily clean behind the equipment. Currently, the sink is positioned about 3-4 inches out from the wall. 5. Ensure plastic sheathing is removed from all pieces of equipment. 6. Ensure the ice machine and all other food storage equipment is properly cleaned and sanitized prior to use. Ice machine is full during today's inspection, and per discussion with Person in Charge, machine will be emptied and thoroughly sanitized if needed. 7. During today's inspection, not all refrigeration units were turned on. Other units must be operational prior to next inspection. 8. Patch any holes remaining in floors, walls and ceilings from the construction. 9. Provide a way for mops to hang to dry. 10. Ensure all ceiling tiles are in place. 11. There is a small area on the bottom of the rear door that does not seal completely when the door is closed. Ensure weather stripping is in place properly to completely seal the door. 12. There is a missing coving tile to the right of the rear closet that houses the grease barrel and the soda carbonator. Replace coving tile in this location. 13. There is a broken light shield in the employee break area. Replace light shield. 14. Ensure all wall mounted equipment is sealed to the wall behind it. 15. Ensure all physical facilities under-go a thorough, detailed cleaning after construction has been completed. Walk in coolers and freezers are working properly. Facility may bring in small amounts of food for use in training employees and calibrating equipment. Any food prepared prior to health department permit being issued may not be served or sold to the public. Contact the health department to schedule final inspection. No violation noted during this evaluation.	04/11/2014	Pre-Opening
No violation noted during this evaluation.	10/24/2013	Other
Complete review of plans submitted. Letter sent to applicant: Dear Mr. Pike: The following items are required to complete the plan review of your facility, Wendy’s, to be located at 5801 Plank Road, Fredericksburg, VA 22407: In regards to the Application for Plan Review: 1. On page 4, under Cooking, Question 1, you stated you will have an “Atkins” temperature measuring device. Please ensure that at least one thermometer in the facility is a small diameter metal stem thermometer. The temperature sensor should be on the tip of the probe, so you are able to take temperatures of very thin foods. 2. On page 6, under Preparation, Question 5, you did not specify which type of chemical sanitizer you will be using or the concentration you plan to use. Please be more specific. 3. Page 6, under Preparation, Question 8: You stated you will use time and temperature to minimize the length of time PHF’s will be kept in the temperature danger zone during preparation. Please be more specific. 4. Page 7, Finish Schedule, you listed ceiling surfaces in several locations as Acoustic or Drywall. These surfaces are required to be smooth, durable, easily cleanable and non absorbent. Please ensure these surfaces meet the requirements. 5. Page 8, plumbing chart: It states that all sinks are equipped with an integral trap as a plumbing connection for waste water. The three compartment and any food preparation sinks are required to be equipped with an air break before the main sewer line. Typically, this would be done through a floor sink. This prevents any backups in the sewer lines from reaching the sink compartments. It appears as though connections are in fact adequate based on the plans themselves, but the chart does not appear to be filled out correctly. 6. There are no manufacturer specification sheets provided for equipment. With regards to the plans themselves, it appears as though a few equipment pieces are either mis-numbered on the chart or mis-labeled on the plans. For example, the grill, equipment number K03 was not found on the plans and equipment item G13 was found on the plans but was not listed. Generally, this will be field verifiable and at this point does not appear to be a major issue. It appears as though all required equipment is in suitable places. Please provide the requested information to facilitate approval of the plans. If you have any questions, please call me at 540-507-7391. No violation noted during this evaluation.	10/22/2013	Other
Begin review of plans submitted. No violation noted during this evaluation.	10/16/2013	Other

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