Wendy's #63, 3067 Medina Road, Medina, OH - Restaurant inspection findings and violations
Business Info
Name: Wendy's #63
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3067 Medina Road, Medina, OH
License #: FSO-C201-11
License holder: Medina County Foods
Total inspections: 4
Last inspection: 5/1/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3067 Medina Road, Medina, OH
License #: FSO-C201-11
License holder: Medina County Foods
Total inspections: 4
Last inspection: 5/1/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
5/1/2012 | Standard 1 | PERSONNEL CLEANLINESS- Coffee cup with coffee on the bottom was stored on counter where chili is hot held. Staff shall drink in a separate designated area or provide a covered beverage container to prevent possible contamination. Coffee was emptied and cup removed. Reportedly this was left not by an employee. Chili is cooled using rapid cool which was observed today. Accurate digital long stem thermometer available for use. Chili reheating in half pot on the stovetop. Observed chili being stirred frequently. Raw hamburger stored separate from other foods in the walk-in cooler. Chemicals were properly labeled and stored. |
|
11/10/2011 | Standard2 | Accurate long stem digital thermometer available for use. Only small batches of chili are reheated at time and are reheated to above 165°F within two hours. Batches of chili are divided into small portions and are cooled with a chill stick. Raw hamburger stored on bottom shelf separate from ready-to-eat foods. Observed food employees handling ready-to-eat foods with single-use gloves. Chemicals were properly stored and labeled. Cheese is marked with a time and held at room temperature for seven hours then is discarded per variance approval from the Ohio Department of Health. |
|
5/13/2011 | Standard 1 | Person-in-charge (PIC): Barb Observed proper raw animal food storage to prevent cross contamination. Observed proper hand washing and the use of single-use gloves. Chemicals are properly stored and labeled. COLD HOLDING: Observed some potentially hazardous foods are holding above 41°F. Hold all potentially hazardous foods cold at 41°F and below to prevent the growth of organisms. Discussed with the PIC. Monitor the refrigerated reachin coolers. The ambient temperature on the fryer side is holding at 44°F . Adjust the unit or have the unit service in order to hold potentially hazardous foods at 41°F and below. |
|
10/26/2010 | Standard2 | Person-in-charge (PIC): Donna, Dana, Kathy Observed proper thawing under refrigeration and as part of the cooking process. Observed proper raw animal food storage to prevent cross contamination. Observed proper hand washing and the use of single-use gloves. Chemicals are properly stored and labeled. COLD HOLDING: Several potentially hazardous foods are holding above 41°F. Hold all potentially hazardous foods cold at 41°F and below to prevent the growth of organisms. Discussed with the PIC. |
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