| No violation noted during this evaluation. | 10/05/2015 | 100 |
| No violation noted during this evaluation. | 07/27/2015 | 100 |
- 229.164 (o) (7) (B) consume by date (pkgd). DATE MARK ALL REFRIGERATED READY TO EAT POTENTIALLY HAZARDOUS FOODS PREPARED/PACKAGED BY A FOOD PROCESSING PLANT AND HELD FOR MORE THAN 24 HRS - AND WHEN THE ORIGINAL PACKAGING/CONTAINER IS OPENED - TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD OR DISCARDED. OBSERVED A COUPLE OF UNMARKED OPENED PACKAGES OF AMERICAN CHEESE LOCATED INSIDE OF THE WALKIN COOLER.
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02/16/2015 | 96 |
| No violation noted during this evaluation. | 08/15/2014 | 100 |
- 229.163 (f) (2) (A) vigorous friction. 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use vigorus friction. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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01/17/2014 | 96 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (o) (6) (B) (ii). Less then or equal to 41 degrees Fahrenheit. Potentially Hazardous Food (PHF) placed in cold hold must be maintained at or below 41 degrees Fahrenheit. Items on one side of the prep units temped from 50 to 53 degrees Fahrenheit. To use time as a health control, items must be time dated and discarded at four hours. These items were not time dated. Rapidly cool these to 41 or less. Discard unused portion at the end of the day.
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07/31/2013 | 92 |
- Potentially Hazardous food not at required temperature in cooling unit. During inspection reach in cooler was at 50 degrees F. Unit was temporarily unplugged for 30 minutes and all Milk was put on ice and relocated to another cooling unit.
- Please ensure proper handling of ready-to-eat (RTE) foods. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed employees preparing food and handling sanitizer towels at food service line.
- Please ensure an unexpired Food Permit is posted in a conspicuous location for the consumer. Please go to 1901 S. Alamo to obtain a current copy of your food establishment permit.
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01/17/2013 | 88 |
- Ensure potentially hazardous foods are kept at 41 degrees F or below. During inspcetion tomatoes and cheese were not at 41 degrees F or below.
- Ensure proper and adequate hand washing. During inspection employee was observed returning to work from break and did not wash hands. Employees was observed performing a hand washing procedure for less than 20 seconds. Employee did not wash hands between cleaning duties During inspection employees were observed handling toxic items and returning to the food service line to prepare food without washing hands.
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue rinsing out pitcher and filling it with water at the hand sink. Employees must drink from clean closed beverage containers with clean hands and away from food contact surfaces or prep area. A bottle with twist top is not an approved type of beverage container.
- Establishment must follow documented time and temperature labeling for american cheese left at room temperature as per Wendy's Operational Standards Manual. During inspection american cheese was not labeled properly and was in the temperature danger zone (76 degrees F) for more then 4 hours did not follow establishments written procedure.
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03/01/2012 | 83 |
- Please ensure all toxic items are labeled. Found no labele on sanitizer bucket.
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08/31/2011 | 97 |
- Please ensure proper calibration of thermometers. Found thermometer in walkin cooler reading -20 degrees. Ambient temperature of cooler found to be 39 degrees F. Food temperature measuring device shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Please ensure an unexpired Food Permit is posted in a conspicuous location for the consumer
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03/03/2011 | 94 |
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP+HOT WATER(20 SECONDS)...DRY WITH PAPER TOWEL(BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES******(ex. AFTER USING SANITIZING CLOTHS TO WIPE DOWN FOOD CONTACT SURFACES...WASH HANDS BEFORE RETURNING TO FOOD HANDLING{GRABBING RAW HAMBURGER PATTY}
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08/31/2010 | 96 |
- Please provide for accurate thermometers for all coolers used to hold potentially hazardous food(walk in cooler/sandwich station reach in cooler )
- Please use handsink for hand washing only(handsink being used for preparing cleaning chemicals;buckets/chemicals stored at hand sink)
- Please provide for all potentially hazardous food to be held at 41 degrees F or below(hamburger patties at meat well held at 44/48 degrees F) {COS} HAMBURGER PATTIES HELD ABOVE 41 DEGREES F LESS THAN 4 HOURS;ESTABLISHMENT WILL USE TIME AS PUBLIC HEALTH CONTROL(4 HOUR RULE/TIME AND TEMPERATURE LOGGING/WILL KEEP BULK PORTION OF HAMBURGER PATTIES IN WALK IN COOLER UNTIL MEAT WELL COOLER IS ABLE TO HOLD POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR BELOW)
- Please provide for all potentially hazardous food at sandwich station cooler to be held at 41 degres F or below {COS} ALL POTENTIALLY HAZARDOUS FOOD PLACED ON ICE BUCKETS TO KEEP BELOW 41 DEGREES F
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10/29/2009 | 89 |
| No violation noted during this evaluation. | 12/11/2008 | 100 |
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