Wendy's, 872 N. Main St, Culpeper, VA 22701 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Wendy's
Address: 872 N. Main St, Culpeper, VA 22701
Type: Fast Food Restaurant
Total inspections: 5
Last inspection: 03/22/2016

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Inspection findings

Inspection date


No violation noted during this evaluation.03/22/2016Risk Factor
There were no issues of public health concern observed at this time.
No violation noted during this evaluation.
Quat. ammonia at dishmachine 200 ppm , Handwashing observed. Remind employees to hang mops to dry after use. Clean bottom shelf of Hoshizaki freezer.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: chili 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach in salad cooler at drive through not holding the proper temperature
    Correction: Repair the reach in 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 2 weeks
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the dishwashing area
    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.
  • Physical Facilities in Good Repair
    Observation: Floor tiles are missing at back door and next to fry freezer
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 30 days.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors of establishment noted in need of cleaning. Especially floor wall juncture under prep sink.
    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. Clean today and as often as needed.
  • Toxics - Presence and Use Restriction
    Observation: Can of flying insect killer found in kitchen.
    Correction: Remove unnecessary poisonous or toxic materials. Pesticides can only be applied or used by an approved operator/ licensed pest control manager. Correct today
There were no issues of public health concern observed at this time.
No violation noted during this evaluation.
Employee health policy in place, manager stated that there have been no sick employees. Burger cooler is 49 degrees, burgers inside are 45. Manager stated that burgers would be used within the hour and will repair unit and maintain burger meat at 41 degrees or below. Be sure to keep paper towels at handsinks replenished and encourage employees to wash their hands as often as needed during food preparation. No other complaints have been received at this time. Continued surveillance through routine inspection. Ensure that chili meat is reheated to 165 degrees F before being placed on the line.
No violation noted during this evaluation.

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