Wendy's Old Fashioned Hamburger Rest., 2050 Silvernail Road, Pewaukee, WI 53072 - Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's Old Fashioned Hamburger Rest.
Address: 2050 Silvernail Road, Pewaukee, WI 53072
Phone: (262) 521-0718
Total inspections: 2
Last inspection: Jan 31, 2011
Score
(the higher the better)

95

Restaurant representatives - add corrected or new information about Wendy's Old Fashioned Hamburger Rest., 2050 Silvernail Road, Pewaukee, WI 53072 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Store the ice scoop either in the ice machine or in a container.
Dec 2, 2009 99
  • Ex. Outside of equipment[pipes, back side], etc.
  • Shelves in back-signs of wear. The front make table not in operation[repair person called]
Jan 31, 2011 95

Violation descriptions and comments

Dec 2, 2009

Store the ice scoop either in the ice machine or in a container.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Four compartment sink and mop sink present. Employee handwash sink in front counter area.
Food prep sink with diverter valve, faucet, and overhead spray present.
The following temperatures were taken:
salad cooler: 38 f 2 door coolers: 40 f & 38 f hamburger cooler: 40 f hamburger: 40 f walk in freezer: 14 f
walk in cooler: 38 f chili: 190 f crispy chicken: 165 f

Jan 31, 2011

Shelves in back-signs of wear. The front make table not in operation[repair person called]
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Ex. Outside of equipment[pipes, back side], etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

4 compt sink-Quat sanitizer-200ppm-strips available
Handwash part sink unit/one up front
Food prep sink
Temperatures
front salad cooler 41f
hopper 36f
chili 192f
hamburger hold 40f
hamburger off grill 180f
mayo-40f-using iced container
nuggets 140f, 175f
west side prep 38f
chili 190f
hopper 41f
freezer 10f
Discussed risk factors

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