Wendy's, 1456 Mount Pleasant Rd., Chesapeake, VA 23322 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's
Address: 1456 Mount Pleasant Rd., Chesapeake, VA 23322
Type: Fast Food Restaurant
Phone: 757 434-2214
Total inspections: 11
Last inspection: 01/26/2016

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Inspection findings

Inspection date

Type

  • Jewelry - Prohibition (repeated violation)
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Food Storage - Clean and Dry Location
    Observation: Food by drive thru area hand sink is in a location where it is subject to splash, dust or other contamination.
    Correction: Remove all food and single service items by the hand sink OR reinstall an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the walk in refrigerater cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.*Service technician onsite now
  • Warewashing Equipment, Clean Solutions
    Observation: The in use sanitizing sink compartment was observed soiled and greasy.
    Water used for the sanitizing solution was too cold to dissolve the sanitizer properly resulting in a low concentration reading.

    Correction: Drain the basins, sanitize drainboards and compartments, and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils. Use manufacturer's recommended water temperature.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of food deposits or other soil on the following: rolling rack and chili cart, exterior of food service equipment, reach in door gaskets,....
    Correction: Clean and sanitize these surfaces.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination at the drive thru.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 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
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Kitchen floor, floor drains, and walls 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 facility and dispensers by office noted in need of cleaning.
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
01/26/2016Routine
Health Permit renewed.
  • Jewelry - Prohibition (repeated violation)
    Observation: Employee wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Food - Miscellaneous Sources of Contamination
    Observation: Fly swatters observed on food prep surface.
    Splash guard missing at hand sink at drive thru.

    Correction: Protect food from miscellaneous sources of contamination: properly store fly swatters, reinstall splashguard at hand sink.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Hoshizaki Freezer observed in disrepair: not maintaining foods solidly frozen, broken door handle,.
    Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at dish sinks and in wiping cloth container.
    Correction: Test and replace solutions frequently to provide a 150-400 parts per million Quats concentration.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drive thru monitor unit, exterior of microwave and shelf, refrigerator gaskets.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory at drive thru.
    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
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor drains and mats, some ceiling tiles 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.
10/01/2015Routine
*Work on sanitation opportunities. *Make needed repairs promptly. *Post current certified managers' certificates, remove expired or no longer at this location ones.
  • Jewelry - Prohibition
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamer in the refrigerator, the food should have been discarded 2 days ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Equipment observed in a state of disrepair and damaged: 1. water line leak by drive thru hand sink, 2.condensation leak in walk in freezer, 3. damaged door handle on Hoshizaki freezer, 4. leaking tubing at soda system rack.
    Correction: Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment surfaces were observed soiled to sight and touch: moldy ice chute at dining room drink station, moldy refrigerator gaskets, prep tables, racks, shelves, potato rolling rack, scale, monitors,....
    Correction: Clean and sanitize these surfaces.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Numerous single service items observed unprotected from contamination at the drive thru drink station.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Critical: Handwashing Lavatory*
    Observation: REPEAT--The handwash lavatory outside of the office noted in disrepair.
    Correction: Repair this hand sink to increase the employee's opportunity to wash hands routinely.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory by the office.
    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
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Kitchen floor and walls 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.
06/02/2015Routine
Watch product(apple slices) expiration dates closely, discard accordingly. Monitor sanitizer concentration frequently throughout the day.
  • Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
    Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the three compartment sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: The hand sink by the office leaks, is in poor repair.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor, walls under and behind equipment 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.
02/03/2015Routine
HEALTH PERMIT RENEWED. *Register your manager certification at the Chesapeake Health Dept, Room 238.
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling raw meat, 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.
    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.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The 'clean' drainboard observed soiled with food debris, soiled equipment, and chemical bottle.
    Correction: Clean the sink compartment(s) and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
  • Warewashing Equipment, Clean Solutions (repeated violation)
    Observation: The in-use sanitize water in the warewashing sink was observed to be soiled or contaminated.
    Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food deposits or other soil on the following: ice maker lid, underside of shelf over burger refrigerator.
    Correction: Clean and sanitize these surfaces.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections to the hand sink by the office are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory by the office.
    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
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Dust pans observed hanging half full of garbage.
    Correction: Empty dust pans after use.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor, baseboards, drains 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.
10/09/2014Routine
Use First In, First Out-observed frosty mix 7/19 open, 7/14 unopened.
  • Jewelry - Prohibition (repeated violation)
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above before placing in the hot holding unit.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of food deposits or other soil on the following: Hoshizaki freezer, sandwich make unit.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment and Utensils, Air-Drying Required
    Observation: 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.
  • Kitchenware and Tableware (repeated violation)
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Hot water turned off to hand sink by office due to leak.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
    Observation: Working container of cleaner not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaner and pesticide observed on prep table, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of hazardous products must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
07/09/2014Routine
  • Jewelry - Prohibition (repeated violation)
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Utensils - In-Use - Between-Use Storage
    Observation: Ice scoop observed stored on drip tray under soda nozzles.
    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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamers and possibly the vanilla frosty mix in the refrigerator, the food should have been discarded days ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Warewashing Equipment, Clean Solutions
    Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
    Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed deposits or other soil on the following: ice spout at self serve drink station, ice maker door.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
  • Kitchenware and Tableware
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
03/12/2014Routine
Health Permit expired in September, submit renewal application and annual fee.*Ensure exhaust hood filters are properly installed when the cooking equipment is in operation.
  • 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
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food debris or other soil on the underside of the shelf over the burger refrigerator and the overhang at the assembly line.
    Correction: Clean and sanitize these surfaces.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service lids at drive thru observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Plumbing System Maintained in Good Repair
    Observation: Handsink outside of the office observed in disrepair, water has been turned off.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
    Observation: There is no refuse container at the area immediately adjacent to the front hand sink.
    Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor areas 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.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working container of cleaner not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Container of polish observed on prep table, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of hazardous product must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
11/13/2013Routine
  • 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.
    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.
  • Jewelry - Prohibition (repeated violation)
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Hair Restraints - Effectiveness
    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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: Grilled chicken filet was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit in additiob to the quat test so that employees can accurately monitor the concentration of all sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The metal counter and refrigerator door at the drive thru observed in a state of disrepair and damaged.
    Correction: Repair the counter and refrig door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Employees mixing chlorine sanitizer with it because the dispensing system is in disrepair.
    Correction: Adjust the quats sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. DO NOT MIX CHEMICALS. HAVE THE DISPENSING SYSTEM SERVICED PROMTLY.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food deposits or other soil on the following: microwave oven, ice maker, overhangs at assembly line.
    Correction: Clean and sanitize these surfaces for food contact.
  • Water Pressure
    Observation: Cold water under insufficient or inadequate pressure was found to serve the men's room sink.
    Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the men's sink immediately.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen area.
    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
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Kitchen floor areas 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.
07/23/2013Routine
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamers in the refrigerator, the food should have been discarded weeks ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hoshizaki freezer is not maintaining foods frozen.
    Metal counter at drive thru observed in a state of disrepair and damaged.
    Door gasket on make table door does not seal properly.

    Correction: Promptly repair the freezer, counter, and refrigerator door gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food deposits or other soil on the following: overhangs at assembly line and over burger refrigerator, scales, microwave.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Some single service cups at drink station observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor at cookline 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.
03/26/2013Routine
Violations discussed for correction.
  • Jewelry - Prohibition
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employee observed touching drink ice with their 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.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use scoops improperly stored between uses.
    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.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the walk in floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Several plastic containers, lids, and rubber spatulas observed in a state of disrepair and damaged.
    Metal counter at drive thru in disrepair.

    Correction: Remove all damaged items.
    Repair counter.
  • Warewashing Equipment, Clean Solutions
    Observation: The in-use sanitizer water in the warewashing sink was observed to be soiled or contaminated.
    Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following: overhang at make line, reach in gaskets, condiment trays, shelf under hand sink, plastic wrap dispenser, heat lamps, ....
    Correction: Clean and sanitize these surfaces.
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stalls.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stalls.
  • Employee Accommodations, Designated Areas
    Observation: Locker or other suitable facilities are not being used to protect food from contamination
    Correction: Use employee storage facilities so that food, equipment, single-service and single-use articles are protected from contamination
  • Physical Facilities in Good Repair
    Observation: Condensation leak observed in the walk in freezer.
    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: Floor under equipment, in corners 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.
  • Critical: Toxics - Storage of Toxic Containers*
    Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
03/26/2012Routine

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