WENDY'S #112443, 7400 Fodor Rd, New Albany, OH 43054 - Restaurant inspection findings and violations

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Business Info

Restaurant: WENDY'S #112443
Address: 7400 Fodor Rd, New Albany, OH 43054
Total inspections: 20
Last inspection: Oct 25, 2012
Score
(the higher the better)
90
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Standard Inspection May 10, 2010 95
No violation noted during this evaluation. Critical Control Point May 10, 2010 100
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Sep 13, 2010 94
No violation noted during this evaluation. Critical Control Point Sep 13, 2010 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment and/or components were not maintained in good working order.
  • The physical facilities were not maintained in good repair.
Standard Inspection Mar 7, 2011 97
No violation noted during this evaluation. Critical Control Point Mar 7, 2011 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment components were not intact, tight or properly adjusted.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • The can opener blade was dull and creating metal fragments
  • The physical facilities are not cleaned as often as necessary.
  • The windows or doors were not protected against the entry of insects and rodents.
Standard Inspection Oct 25, 2011 85
No violation noted during this evaluation. Critical Control Point Oct 25, 2011 100
  • 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.
  • Equipment components were not intact, tight or properly adjusted.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Nov 9, 2011 87
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Nov 14, 2011 89
No violation noted during this evaluation. - Nov 16, 2011 100
No violation noted during this evaluation. Followup Inspection Nov 23, 2011 100
No violation noted during this evaluation. - Nov 23, 2011 100
No violation noted during this evaluation. Followup Inspection Jan 3, 2012 100
No violation noted during this evaluation. Followup Inspection Jan 24, 2012 100
No violation noted during this evaluation. Followup Inspection Feb 24, 2012 100
No violation noted during this evaluation. Standard Inspection Jun 6, 2012 100
No violation noted during this evaluation. Critical Control Point Jun 6, 2012 100
  • Food-contact surfaces not cleaned when they were contaminated. [multiple violations]
Standard Inspection Oct 25, 2012 90
No violation noted during this evaluation. Critical Control Point Oct 25, 2012 100

Violation descriptions and comments

May 10, 2010

PIC: Richard
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Updated green sign.

May 10, 2010

I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.

Sep 13, 2010

PIC: Joel

Sep 13, 2010

I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) see standard report.
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.

Mar 7, 2011

I Employee Health +
II Personnel Cleanliness +
III Hands +
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures (+)
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +

Oct 25, 2011

PIC Tracey
Updated green sign.

Oct 25, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)
Observed an employee filing the ice dispensers on the fountain soda machines with a bucket while wearing gloves. The employee was setting the bucket on the ground next to the ice machine, filling the bucket up with ice, then touching the bottom of the bucket to pick it up. The employee then returned to the sandwich assembly station and continued to touch RTE (ready to eat) foods with his gloved hands.
CDC Risk Factor : Poor Personal Hygiene
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (-)
Observed complete lack of date marking in the walk in cooler. Food items prepared in a food processing plant and opened in a food service facility must be marked to indicate a date, which is a maximum of 7 days, that the food must be sold or discarded.
CDC Risk Factor: Improper

Nov 9, 2011

PIC Brittany
At time of follow-up inspection, all critical violations noted at time of standard inspection were corrected. However, new critical violations were noted. The prep top coolers on both sides are not keeping TCS food items at or below 41F. The facility has until Monday, 11/14/2011 to correct this problem.

Nov 14, 2011

PIC Sean
At the time of the second follow-up inspection, repeat critical violations were noted. PIC stated that a technician had been out to service the prep top cooler unit and had taken a torch to the condenser, which had been freezing up. Numerous TCS items on the prep top cooler were holding well above 41F. Out of temperature items were discarded with their temperatures noted.
The prep top unit is not able to keep TCS food items below the required 41F. Recommended using time as a health control instead of temperatures on selected items to avoid violations. Time is a acceptable health control. Facilities using time must be a risk level 4, which the facility is, and have a written plan as to how time will be used properly.

Nov 16, 2011

delivered yellow sign and pre-hearing letter

Nov 23, 2011

PIC Terri
All critical violations corrected at time of follow up inspection.
Yellow sign has been removed, green sign is now buck up.

Nov 23, 2011

WITH ZACK

Jan 3, 2012

PIC Ashleigh
No violations at time of follow-up inspections.

Jan 24, 2012

PIC Shawn
Monitoring inspection performed on 24JAN2011
-No violations noted
-All TCS foods holding at or below 41F

Feb 24, 2012

PIC Ashleigh
No violations at time of inspection.
-All TCS food items holding at or below 41F

Jun 6, 2012

Update sign
No violations

Oct 25, 2012

Update sign

Oct 25, 2012

GOOD FOOD TEMPS.
GOOD FOOD COVERAGE

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