Wendy's, 704 South Greenville Ave., Staunton, VA 24401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wendy's
Address: 704 South Greenville Ave., Staunton, VA 24401
Type: Fast Food Restaurant
Phone: 540 885-5250
Total inspections: 7
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type
Gloves available and being used. Hand sink with hot water, soap, and towels available and in use. Discussed employee health policy.
No violation noted during this evaluation.		03/04/2016Routine
Over-all cleanliness of facility is very good. PIC is monitoring temperatures in walk-in ref., ice cream machines, and front make table units (suggested to probe food inside units for accurate temperature). Also discussed implementing a time as a control procedure for items in the front make tables, once they come out of refrigeration units
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory behind the cash register.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen/warewash area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
12/08/2015Routine
Hand washing sinks available and in use with warm water, soap, and towels. Reviewed food safety information with PIC. PIC has very good food safety knowledge. New cookers/warmers observed for chili and cheese sauce products. Over-all cleanliness of facility is very good. Good hand washing and glove use observed. PIC to monitor temperatures of: walk-in ref.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food in front make table cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
03/09/2015Routine
Hand wash sinks well stocked with warm water, soap, and paper towels. Reviewed with the manager procedures for using time as public health control on the make tables.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: An uncovered drink container was observed in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the back is being used to clean equipment and utensils.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Vent filters in the hood system are not being maintained in a clean condition. Pealing paint is observed on the inside surface of the hood.
    Correction: Maintain hood system vent filters in a clean condition.
08/26/2014Routine
Hand washing sinks available and in use. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed the following information with PIC: cooking and cooling
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: walk-in freezer floor is noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Vent filters in the hood system are not being maintained in a clean condition. Flaking paint observed on the internal surfaces of ventilation hood systems over the cooking areas.
    Correction: Maintain hood system vent filters in a clean condition.
03/04/2014Routine
No violation noted during this evaluation.01/28/2014Complaint
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing solution available and in use at 250 ppm. Testing strips available and in use. Reviewed food safety information with new manager, PIC. Reviewed temperature and time as control with PIC. Reviewed problems with ventilation hood cleaning and surfaces with PIC.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in both front make tables and the walk-in refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent and filters in the hood system are not being maintained in a clean condition (paint is also coming off).
    Correction: Maintain hood system vent filters in a clean condition.
08/28/2013Routine

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