Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	-	Mar 1, 2010	100
Non-food contact surfaces are dirty.	Standard Inspection	Mar 12, 2010	99
No violation noted during this evaluation.	Critical Control Point	Mar 12, 2010	100
No violation noted during this evaluation.	Standard Inspection	Dec 29, 2010	100
No violation noted during this evaluation.	Critical Control Point	Dec 29, 2010	100
No violation noted during this evaluation.	Inspection Foodborne	Jun 9, 2011	100
In-use utensils are improperly stored. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.	Standard Inspection	Jun 9, 2011	98
No violation noted during this evaluation.	Critical Control Point	Jun 9, 2011	100
No violation noted during this evaluation.	Inspection Preoperation	Aug 8, 2011	100
No violation noted during this evaluation.	Inspection 30 day	Aug 12, 2011	100
No violation noted during this evaluation.	Critical Control Point	Aug 15, 2011	100
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Equipment and/or components were not maintained in good working order. Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.	Standard Inspection	Jun 11, 2012	92
No violation noted during this evaluation.	Critical Control Point	Jun 11, 2012	100
A quaternary ammonium sanitizing solution was being used improperly Food employee(s) did not wash hands in situations that specifically require them to do so. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F]. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Oct 9, 2012	79
No violation noted during this evaluation.	Critical Control Point	Oct 9, 2012	100
Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.	Followup Inspection	Oct 29, 2012	99

Violation descriptions and comments

ON SITE CONSULTATION WITH THE AREA/DISTRICT OPERATIONS WENDYS MANAGEMENT AND ROB ACQUISTA REGARDING COMPANY HANDLING OF THE RAW HAMBURGER/CROSS CONTAMINATION ISSUES.

Updated Green food Safety Placard
Talked to Managers Mary and Gary
300 ppm santizer
Procedures were in place to change sanitizers and dishwashers, stir chili, i.e. based on a timer so no one will forget
ServSafe certified management in place to satisfy state of Ohio person in charge reqirement
Discussed Major Food Allergens in code to be aware of
Updated Green Food Safety Placard

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods.
II: Personal cleanliness was satisfactory.
III: Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees wore hair restraints and properly used single use gloves. observe several employees Wash hands and heard instructions being given as reminder to wash hands
IV: Observed the person in charge knowledgeable of food safety and code compliance based on responses to food safety questions.
VI: Observed food being thawed under refrigeration.
VII: All temperatures taken met the standards of the Ohio food code.
VIII: Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.
XI: Raw animal products were segregated according to species. Raw animal products were separated from ready to eat foods. Foods were properly covered in storage.
XII: Chemicals were separated from food and food equipment.
XV: Observed temperature measuring devices were accurate and conveniently located. Temperatures measuring devices were provided in all required cooling units.

Talked to Gary
No violations at time of inspection
updated Green Food Safely Placard
sanitizer concentration in 3- sinks 100 ppm
thermometer in cooler

Discussed
Provided information by Gary
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+
XI. Protection from contamination (+)
XII. Chemical (+)
XV. Temperature Measuring Devices (+)

A FOODBORNE INVESTIGATION WAS CONDUCTED CONCERNING THE DOCUMENTATION FROM AN ILL PERSON AND THE FOOD HISTORY. THE PERSONEXPLAINED SHE ATE AT THIS LOCATION ON MAY 23RD AND MAY 24TH. AN INSPECTION WAS CONDUCTED AT THIS LOCATION. NO EMPLOYEE ILLNESS LOG IS ON HAND AT THE RESTAURANT. THE MGR (MARY DANNER) STATES NO EMPLOYEES CALLED IN SICK THE WEEK OF MAY 23RD. THERE IS A FOOD SAFETY LOG BOOK THAT DOCUMENTS TEMPS, TIMES, AND CCP'S. THE RESTAURANT DISCARDS THE LOG BOOK OF IMPORTANT INFO EVERY TWO WEEKS. THEY HAVE ALREADY DISCARDED THE LOG BOOK FROM THE WEEK OF MAY 23RD. AFTER SPEAKING TO THE MGR (MARY DANNER) AND THE DISTRICT MGR (CHAD RICHARDSON) ABOUT SOP'S AND WATCHING FOOD HANDLING PROCEDURES, I HAVE NO DIRECT EVIDENCE TO BELIEVE THAT THE FOOD COMPLAINT CAN BE TIED TO THE ILLNESS. IT WOULD HAVE BEEN HELPFUL TO HAVE HAD THE FOOD SAFETY LOG BOOK. AT THE TIME OF INSPECTION TEMPS, FOOD HANDLING, AND PERSONNEL HYGIENE ALL SEEM TO BE GOOD.

TALKED TO MARY
PROVIDED INFO ABOUT FOODBORNE SYMPTOMS AND ILLNESSES
200PPM QUAT SANITIZER
UPDATED GREEN FOOD SAFETY PLACARD

III OBSERVED STAFF WASHING HANDS. MAKE SURE STAFF HANDLES FOOD HANDLES SO THAT THE HANDLE DOES NOT FALL ON FOOD
VI OBSERVED THAWING IN COOLERS
VII OBSERVED FOODS LABLED AND LOGS KEPT FOR TEMPERATURES IN FACILITY
VII OBSERVED DATEMARKING FOR FOODS KEPT AND FOODS THAT ARE TIME TEMP (BURGERS)
XI OBSERVED GOOD SEPARATION OF RAW AND READY TO EAT FOODS
XV MAKE SURE THEMOMETERS ARE KEPT INSIDE YOUR COOLERS/FREEZERS IN THE WARMEST SPOT.

FACILITY COMPLETED A REMODEL OF THE DINING ROOM AND FRONT COUNTER AREA.
INSPECTED AND APPROVED TO OPERATE.

TALKED TO CHAD
DELIVERED GREEN FOOD SAFETY SIGN AND TOOLLBOX
NO VIOLATIONS AT TIME OF INSPECTION
REOPENING FROM REMODEL

VII COOKING COOLING REHEATING HOT HOLDING
BURGERS ARE COOKED TO A MINIMUM OF 155 DEG F THEN PLACED IN THE FREEZER TO COMPLETED FREEZE OVERNIGHT. BURGERS ARE REHEATING THE NEXT MORNING TO 165 DEG F. CHILI MIX IS ADDED AND CHILI IS COOKED TO 165 DEG F. CHILI IS COOLED AT THE END OF THE NIGHT WITH A SHALLOW PAN AND AN ICE WAND IN THE WALK IN COOLER.

II EMPLOYEE HEALTH POLICY
DISCUSSED EMPLOYEE ILLNESS POLICY WITH PIC.
VI TIME AND TEMPERATURE CONTROLLED FOR SAFETY FOODS:
OBSERVED MUSHROOM AND CHEESE SAUCE WAS HOLDING BELOW 135 DEG F. WATER IN HOT HOLDING STEAM TABLE WAS NOT HIGH ENOUGH TO REACH PRODUCT TO KEEP IT WARM. PIC REHEATED PRODUCT AT THE TIME OF INSPECTION TO 165 DEG F. PIC STATED FOOD WAS MADE THRUIY MINUTES EARLIER.
CDC RISK FACTOR: INMPROEPR HOLDING TEMPERATURE
III. PREVENTING CONTAMINATION
OBSERVED LINE COOK IN CROSS CONTAMNATING UTENSILS. COOK IS BARE HANDING RAW BEEF THEN WITHOUT WASHING HANDS USING THE SPATULA THAT THE ASSEMBLY LINE IS USING TO PUT THE BURGER ON THE BUN THEN TOUCHING THE BUN WITH THE GLOVED HAND THAT TOUCHED THE SPATULA.

Recently added reviews

Name	City	Users' Rating
PEKING DYNASTY	Columbus, OH
SUBWAY #11301	Columbus, OH
MCDONALD'S #6037-0340221	Columbus, OH
COLUMBUS ARTS & TECHNOLOGY ACADEMY	Columbus, OH
MCDONALD'S #17738	Columbus, OH
SPAGHETTI WAREHOUSE	Columbus, OH
94TH AERO SQUADRON	Columbus, OH
STAR BOX LEARNING CENTER	Columbus, OH
NEW HARVEST CAFE'	Columbus, OH
JAY'S SPORTS LOUNGE	Columbus, OH

Restaurants in neighborhood

Name	Address	Distance
TIM HORTON #7496	737 Bethel Rd, Columbus	0.02 miles
MCDONALD'S	760 Bethel Rd, Columbus	0.02 miles
BUCKEYE PHO ASIAN KITCHEN	761 Bethel Rd, Columbus	0.02 miles
FIVE GUYS BURGERS AND FRIES	763 Bethel Rd, Columbus	0.02 miles
CHIPOTLE MEXICAN GRILL 1398	771 Bethel Rd, Columbus	0.02 miles
PENNSTATION	775 Bethel Rd, Columbus	0.02 miles
JIU THAI ASIAN CAFE	787 Bethel Rd, Columbus	0.02 miles
FITNESS AND NUTRITION CENTER	803 Bethel Rd, Columbus	0.02 miles
BAMBOO CAFE	774 Bethel Rd, Columbus	0.03 miles
LA SHISH	788 Bethel Rd, Columbus	0.04 miles

Food:
Service:
Price:
Ambience:
Cleanliness:

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.15.186.xxx) to everybody
	Leave your signature» Clear Make my signature public

WENDY'S #110851, 739 Bethel Rd, Columbus, OH 43214 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about WENDY'S #110851? Post them here so others can see them and respond.

Write your review!

Your Ratings