- Critical: Potentially Hazardous Food (Ti
- Comment:
- The raw hamburger cooler has been repaired, the burgers are 38-40F. Violation corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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06/16/2015 | Follow-up |
- Critical: Reheating for Hot Holding
- Items:
- Food item(s) reheated
- Problems:
- Longer than two hours to reach 165 degrees f
- Corrections:
- Reheat food items quickly.
- Comment:
- Chili was being heated in a rethermalizer unit that was not filled with water or turned on. Manager stated that it takes 2-4 hours to heat the chili using the new equipment and procedures. Reheating for hot holding shall be done rapidly and may not exceed 2 hours. Fill the rethermalizer unit with water and set unit to a setting that will heat the chili within 2 hours.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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06/02/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The raw hamburger cooler at the end of the cookline has burgers at 60F on the top rail and 45F in the cooler below. The cooler below is reading an air temp of 50F. Repair/adjust. Burgers in top rail are time marked, all burgers in unit below must be moved to another unit. Corrected immediately, revisit within 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
04/23/2015 | Routine |
| No violation noted during this evaluation. | 04/03/2014 | Routine |
| No violation noted during this evaluation. | 04/13/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Locations:
- kitchen
- Problems:
- With improper time control mark Longer than 4 hours past removal from temperature control, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- G.M. has written procedure to hold cheese without temperature control for six (6) hours. Cheese is now time marked for six (6) hours on pans. Procedure is approved by inspector. VIOLATION CORRECTED DURING INSPECTION., Cheese in double plastic pans at 52 F, 50 F. New "tempered cheese" procedures as specified by Wendy's specifies cheese may be held without temperature control for up to 8 hours. This is in violation of the Food Code. Food originally held at 41 F may be held without temperature for up to six (6) hours maximum WITH approved written procedures.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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04/13/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/08/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- reach-in freezer, walk in freezer floor
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- DEBRIS ON FLOOR OF WALK-IN FREEZER. CLEAN REGULARLY., FOOD DEBRIS (BREADING) ON FLOOR AND SHELVES OF REACH-IN FREEZER. CLEAN REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/02/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/08/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/10/2008 | Routine Inspection |
| No violation noted during this evaluation. | 05/05/2008 | Routine Inspection |
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