- Critical: Cooling Methods
- Comment:
- No chili product today to test for cooling in the walk in cooler.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Handwashing Sink, Installation
- Comment:
- Correction made: Observed hot water @ 103.5*F at the employee hand wash sink.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Reheating for Hot Holding
- Comment:
- No chili being prepared in the thermolizer for testing at time of inspection.
- 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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06/29/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- Appropriate cooling methods must be used to ensure food is cooled from 135* to 70* in 2 hours and from 70* to 41* in an additional 4 hours. Chili was cooling in a covered stock pot in the walk-in-cooler. The chili had been prepared at about 10 am and was about 50* at the time of the inspection. The deep stock pot and the lid covering it will not aid the rapid cooling of the chili. Use shallow containers, frozen cooling wands, frequent stirring until the food reaches 41*. Do not cover until proper temperature is reached.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- hot water at handsinks is to be at least 110*F. Warm water was available at all kitchen handsinks, but temperatures ranged from 89* to 93*. Provide hot water of at least 100*F. Hot water was available at other sinks.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Reheating for Hot Holding
- Comment:
- Chili was being heated in a rethermalizer unit that was not filled with water or turned on. Manage 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 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 |
| No violation noted during this evaluation. | 06/04/2014 | Routine |
| No violation noted during this evaluation. | 06/24/2013 | Routine |
| No violation noted during this evaluation. | 06/22/2012 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- DRAIN LINE HAS BEEN REPAIRED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
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06/17/2011 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- DRAIN LINE RECEIVING CONDENSATE WASTE FROM WALK IN COOLER IS OVER FLOWING ON TO FLOOR. GRAY WATER OBSERVED ON FLOOR NEAR WALK IN COOLER ENTRANCE. REPAIR THIS DRAIN LINE IMMEDIATELY. MOP UP ALL GRAY WATER WITH CLEAN WATER.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR IN ALL UTILITY AREAS AND UNDER EQUIPMENT.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND SOAP FOR HAND SINK SERVING FRONT DRIVE THROUGH AREA.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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06/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER IS NOT FULL RIGHT NOW, BUT THE DEFROST CYCLES HAVE BEEN ADJUSTED, TEMP LOGS SHOW ALL FOODS ARE LESS THAN 38F, ITEMS IN UNIT BELOW ARE ALMOST FREEZING, THE UNIT IS ONLY SET UP FROM 11 AM -2PM AND ON BUSY NIGHTS).
- 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)
- Critical: Hot and cold holding
- Comment:
- THE COOLER IS NOT FULL RIGHT NOW, BUT THE DEFROST CYCLES HAVE BEEN ADJUSTED, TEMP LOGS SHOW ALL FOODS ARE LESS THAN 38F, ITEMS IN UNIT BELOW ARE ALMOST FREEZING, THE UNIT IS ONLY SET UP FROM 11 AM -2PM AND ON BUSY NIGHTS).
- 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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07/22/2010 | Follow-up |
- Critical: Discharges-Eye, Nose, Mouth
- Comment:
- EMPLOYEE WHO WAS COUGHING HAS BEEN TRAINED TO LEAVE THE AREA WHEN AN ATTACK COMES ON, SHE HAS SOUGHT MEDICAL ATTENTION AND THE ISSUE IS A CHRONIC CONDITION NOT RELATED TO FOODBORNE ILLNESS OR ANYTHING CONTAGIOUS.
- General violation description:
- 2-401.12 - FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD
- Critical: Hot and cold holding
- Comment:
- FROSTY MACHINE IS REPAIRED, MIX IS 44F , UNIT WAS SANITIZED AT 9:30 AM SO UNIT IS STILL COOLING. LEFT SIDE OF COOLER IS REPAIRED, RIGHT SIDE HAD MAYO AT 50F AND TOMATOES AT 59F. ITEMS MOVED TO ANOTHER UNIT AT TIME OF INSPECTION. REPAIRMAN IS DUE AT STORE AGAIN THIS AFTERNOON. CORRECT PROBLEM. MONITOR TEMPS.,
- 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)
- Critical: Discharges-Eye, Nose, Mouth
- Comment:
- EMPLOYEE WHO WAS COUGHING HAS BEEN TRAINED TO LEAVE THE AREA WHEN AN ATTACK COMES ON, SHE HAS SOUGHT MEDICAL ATTENTION AND THE ISSUE IS A CHRONIC CONDITION NOT RELATED TO FOODBORNE ILLNESS OR ANYTHING CONTAGIOUS.
- General violation description:
- 2-401.12 - FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD
- Critical: Hot and cold holding
- Comment:
- FROSTY MACHINE IS REPAIRED, MIX IS 44F , UNIT WAS SANITIZED AT 9:30 AM SO UNIT IS STILL COOLING. LEFT SIDE OF COOLER IS REPAIRED, RIGHT SIDE HAD MAYO AT 50F AND TOMATOES AT 59F. ITEMS MOVED TO ANOTHER UNIT AT TIME OF INSPECTION. REPAIRMAN IS DUE AT STORE AGAIN THIS AFTERNOON. CORRECT PROBLEM. MONITOR TEMPS.,
- 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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06/18/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Wendys International Inc. #22500, 22052 Allen, Woodhaven, MI 48183 »