- KDA_2_30112B3 - --An employee working the grill handled raw ground beef patties with bare hands, then went to the hand sink to wash his hands. The employee washed his hands, but did not scrub with soap for 10-15 seconds. The employee was only at the sink for 5 seconds and then returned to the grill. Corrected on site (COS): Educated and employee washed hands properly.
- KDA_2_30114D - --An employee went into the break room area, then drank from a plastic water bottle. He then went back into the kitchen and handled a spatula and tongs. COS: Educated and employee washed hands.
- KDA_2_30114F - --An employee handled raw ground beef patties with bare hands and placed them on the grill, then turned around and touched the fryer basket handles, tongs, and hot hold oven drawers and tongs. COS: Educated and employee washed hands.
- KDA_3_50116A2 - --In the north end make station, sliced tomatoes (52.3F), Lettuce (51.4F), shredded cheese (49.8F), and sliced cheese (47.9F) were not maintained at 41F or below for potentially hazardous foods (PHF). COS: Manager covered the pans and allowed the items to cool to 41F or below. Ambient air temperature below was 39.9F In the south end make station, sliced tomatoes (51.8F) were not maintained at 41F for below for PHF. COS: Manager covered and allowed the items to cool to 41F or below. Ambient air temperature below was 38.3F.
- KDA_4_70311C4 - --An employee removed 3 tongs from the hot hold oven drawers and took them back to the 3 compartment sink and washed and rinsed them, but did not sanitize them. He then placed them on the handles of the hot hold oven drawers. COS: Educated about proper wash, rinse, and sanitize procedures. Items were washed correctly.
- KDA_4_90311B - --There were several clean dishes stacked wet above the 3 compartment sink and the single prep sink.
- KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
- KDA_6_50112A - --The cold air return vent above the 3 compartment sink and prep table has a build up of dust and is broken in places.
- KDA_Defacto - --3 Compartment Sink: 200 parts per million quaternary ammonia. --Burger: 168.3F Breaded Chicken Breast: 195.2F --Hot Hold Drawers Burger: 151.3F Breaded Chicken: 146.2F Grilled Chicken: 151.2F Cheese Sauce: 138.3F and 136.2F --Make Line Cooler (North) Ambient Air: 39.9F Make Line Cooler (South) Ambient Air: 38.3F Frostie Machines: 39.0F and 38.4F Walk in Cooler Corn: 41.6F Sliced Cheese: 40.1F
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08/13/2015 | 9 | Regular | In |
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