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Business Info

Restaurant: WENDY'S #0602139
Address: 3906 Morse Rd, Columbus, OH 43219
Total inspections: 11
Last inspection: May 11, 2012

Score
(the higher the better)
96

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Violation descriptions and comments

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY
The Pic@ time of inspection was Ed McNeely.
Noted no withed violation @ inspection.
Great Job..

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and

The Person in charge at time of inspection was Mike ware.
Noted no critical violation at time of inspection.
Discussed the meat grill person and when must wash hands.
Discussed food allergens.
The green Sign was updated and posted.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;Consulted with Shawn Morris at time of inspection. Aware of the major food allergens.
I. Employee Health (+)
Managementl have a policy regarding employee health situations.
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas. Observed a designated area for employers breaks.
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied. Observed food employee washing hands prior to handling food.
Exposed ready-to-eat foods not touched by bare hands . Observed food employee wearing gloves when making sandwiches.
Hands properly washed when required.
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (N/A)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running

The Pic @ time of inspection was Shawn Morris.
Discussed major food allergens.
Noted no critical violation at true of inspection.
Green sign was updated and posted.

CONSULTED WITH DAVE MENCHES(DISTRICT MANAGER) AND ED MCNEELY.
PIC AT TIME OF INSPECTION
DISCUSSED THE CHEESE SOP/PROTOCOL PER STATE VARIANCE.
DISCUSSED FOOD SAFETY ISSUES.
DINNING ROOM, PUBLIC RESTROOMS AND OUTSIDE DUMPSTER AREA WERE INSPECTED AND OKAY.
NOTED NO VIOLATION AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (N/A)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

COMPLAINT;INSPECT RESTAURANT.
CONSULTED WITH ED MCNEELY AND AREA MANAGER AT TIME OF THIS INSPECTION.ED MCNEELY SAID, HE WAS NOT AWARE OF THE COMPLAINT AND ALSO CALLED THE OWNER WHO SAID THE SAME.
THE FOLLOWING WERE OBSERVED AT TIME OF INVESTIGATION.
1 FOOD EMPLOYEE WERE WASHING HANDS AS REQUIRED BEFORE AND WHEN TASK CHANGES BEFORE ENGAGING IN FOOD PREP ACTIVITY.
2. FOOD EMPLOYEE HANDLING FOOD HAD HAIR RESTRAINTS AND WEARING HATS AND GLOVES WHEN HANDLING TCS9TEMPERATURE CONTROL FOR FOOD SAFETY.
DISCUSSED FOOD RECIEVING LOGS,FOOD HANDLING ON LINE AND THE EQUIPMENT MAINTAINANCE.
DISCUSSED EMPLOYEE ILLNESS POLICY. NOTED NO EMPLOYEE ILLNESS THE PAST FEW MONTHS.
OBSERVED FOOD WRAPPERS IN A SHELF ON THE FOOD PREP TABLE.NOTED NO UNUSUAL SMELL.THE RAW HAMBURGER WAS INSPECTED IN THE COOLER.NOTED NO
DISCOLORATION OR UNUSUAL SMELL.COOKED HAMBURGER APPEARS WELL DONE WITHOUT SPOILT OR ODORS. THE FOLLOWING FOOD TEMPERATURE WERE OBTAINED.COLD/HOT HOLD TEMP;CHILI=36 DEGREES F,AMERICAN CHEESE=36 DEGREES F,CUT TOMATO=40 DEGREES F,HAMBURGER =143 DEGREES F,RAW

PERSON IN CHARGE: DARIN
ISSUED NEW DATE FOR POSTED GREEN SIGNAGAE

PERSON IN CHARGE: DARIN
I. EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees wearing single-use gloves.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants