- Critical: Preventing Contamination from
- Items:
- Food item(s) handled
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- SALADS BEING MADE BY EMPLOYEE HANDLING ALL FOODS WITH BARE HANDS. ALL READY TO EAT FOODS SHALL BE HANDLED WITH GLOVES ON HANDS, TONGS OR OTHER METHODS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. TRAIN STAFF ON AVOIDING BARE HAND CONTACT WITH READY TO EAT FOODS AND CORRECT IMMEDIATELY., CORRECTED-GLOVES DONNED AND BARE HAND CONTACT POLICY REINFORCED TODAY.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Locations:
- prep line cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Nonfood-Contact Surfaces
- Comment:
- THE REACH IN FREEZER, LOCATED BY DRIVE THROUGH WINDOW, HAS FOOD DEBRIS ON BOTTOM SHELF. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION. CLEAN REACH IN FREEZER IMMEDIATELY AND KEEP CLEAN TO AVOID BUILD UP OF FOOD DEBRIS IN FREEZER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Stored soiled
- Corrections:
- Keep clean.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
08/14/2014 | Routine |
- Critical: Pressure
- Comment:
- THE HOT WATER FAUCET IS WORKING WELL. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
|
08/13/2013 | Follow-up |
- Critical: Pressure
- Items:
- Water under pressure
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- THE HOT WATER PRESSURE AT THE HAND WASH STATION LOCATED BY THE SIDE OF THE DISH WASHER WAS NOT SUFFICIENT. INCREASE THE FLOW FOR EFFECTIVE HAND WASHING. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FLOOR BEHIND THE ICE MAKER WAS SOILED. KEEP IT CLEAN.
- 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.
|
08/06/2013 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY MINIMIZING DRAIN FLY PRESENCE - 3 DRAIN FLIES OBSERVED. NO HOUSE FLIES OBSERVED. NOTE: CONTINUE TO ELIMINATE HARBORAGE CONDITIONS SUCH AS STANDING MOP WATER AND DIRTY FLOOR DRAINS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/26/2012 | Follow-up |
- Critical: Controlling Pests
- Comment:
- NOT CORRECTED. DRAIN FLIES ARE STILL PRESENT. ELIMINATE THE FLIES WITHIN 1 WEEK.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY USING TIME CONTROL WITH MARKINGS FOR 6 HOUR USE.
- 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)
|
09/06/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats, Pest(s) flies
- Locations:
- Kitchen/ Food Prep Area employee restroom
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- OBSERVED DRAIN FLIES AND HOUSE FLIES IN FACILITY. ELIMINATE FROM FACILITY WITHIN 10 DAYS. ELIMINATE HARBORAGE CONDITIONS, SUCH AS WET FLOORS, GREASY FLOOR DRAIN UNDER FRONT COUNTER AREA., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- make table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REPEAT VIOLATION: IN BOTH SIDE OF MAKE TABLE (BOTH AISLES): ASIAGO CHEESE 52F, 56F, AND 58F, SALSA 52F AND 55F. ALSO NOT TIME CONTROLLED FOR SAFETY. HOLD AT OR BELOW 41F OR PRESENT DOCUMENTATION OF SAFETY AT ABOVE 41F. ALL WERE DISCARDED. ALSO ASIAGO, CUT TOMATOES IN COOLER BOTTOM AT 48F. HOLD AT OR BELOW 41F. COMPLETE THE RISK CONTROL PLAN. STORE MANAGER WILL USE TIME CONTROL WITH MARKINGS UNTIL COOLER IS REPAIRED.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s) sanitize compartment
- Comment:
- QUAT SANITIZER AT BETWEEN 0 AND 100 PPM. PROVIDE 200 PPM. CORRECTED BY CHANGING OUT TO BE AT 400 PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- make table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR MAKE TABLE TO MAINTAIN 41F OR LESS FOOD TEMP.
- General violation description:
- 4-501.11 - (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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- employee restroom
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- BOXES OF SINGLE SERVICE MAC AND CHEESE CUPS STORED ON TOILET BOWL AND FLOOR OF REST ROOM. CORRECTED BY REMOVING FROM REST ROOM AND REMOVING CUPS FROM THE BOX THAT WAS ON THE TOILET AND STORING IN A CLEAN BOX.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
08/10/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED: 1) THE SALAD REACH IN AT THE DRIVE THROUGH HAS 41F FOOD TEMP. 2) AT THE MAKE LINE: ASIAGO AND BLUE CHEESE, SALSA, CUT TOMATOES ARE TIME MARKED FOR 6 HOUR USE, AND PANS/ UTENSILS TO BE CHANGED OUT WITH FOOD CHANGE.
- 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)
|
09/13/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY RAISING PIPES TO FORM AIR GAPS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED: BLUE CHEESE OBSERVED AT 54F, ASIAGO CHEESE 50F, CUT TOMATOES 44F AND 47F, SALSA 45F, ALSO NOT TIME MARKED/CONTROLLED FOR SAFETY. HOLD AT OR BELOW 41F. TIME CONTROL IS APPROVED TO USE OR DISPOSE OF WITHIN 6 HOURS OF LEAVING TEMPERATURE CONTROLLED COOLER, WITH TIME MARKINGS (TIME OUT OF TEMP CONTROL AND EXPIRATION TIME), WRITTEN PROCEDURES FOR TIME CONTROL AND CONTAINER/UTENSIL CHANGE/CLEANING WHEN PRODUCT IS CHANGED OR CLEAN EVERY 4 HOURS. CORRECT WITHIN 4 DAYS. COMPLETE RISK CONTROL PLAN AND FAX WITHIN 2 DAYS. (THE CHEESE WAS DISCARDED). THERE ARE NO PHF SALADS IN THE REACH-IN COOLER (HELD IN WALK-IN COOLER). NOTE - FOOD IN COOLER IS 47F. DO NOT USE FOR PHF UNTIL REPAIRED OR REPLACED.,
- 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)
|
08/31/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- drive-thru window ice bin(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED DRIVE THROUGH AREA ICE BIN DRAIN PIPE END DOWN IN THE DRAIN. PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETER WITHIN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- make table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING FOOD AT UNSAFE TEMPERATURES: 1) IN THE OPEN TOP OF THE MAKE TABLE
- General violation description:
- 3-501.16 - SALSA AT 50F, CUT TOMATOES AT 48F, ASIAGO CHEESE AT 47F AND 50F, BLUE CHEESE AT 48F. THE FOOD WAS TIME MARKED FOR USE WITHIN 12 HOURS FOR FRESHNESS - DOES NOT CONSTITUTE TIME MARKING FOR SAFETY. THE FOOD WAS DISCARDED VOLUNTARILY. 2) IN THE DRIVE THROUGH SALAD REACH IN COOLER: SALADS HAVING CUT TOMATO AND CHOPPED EGGS AT 47F. * HOLD AT OR BELOW 41F TO MINIMIZE BACTERIAL GROWTH RISK, OR PROVIDE DOCUMENTATION THAT THE FOOD IS SAFE AT THOSE TEMPERATURES., ,
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- drain(s) Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND SINK OBSERVED WITH STANDING WATER, AND UNUSABLE. REPAIR THE DRAIN LINE. REPAIR WITHIN 10 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/30/2010 | Follow-up |
- Critical: Controlling Pests
- Comment:
- NO HOUSE FLIES OBSERVED AT TIME OF VISIT.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/29/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- FLIES OBSERVED IN DINING AND WORK AREAS.......REMOVED OBSERVED FLIES FROM THE ESTABLISHMENT.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- FLIES OBSERVED IN DINING AND WORK AREAS.......REMOVED OBSERVED FLIES FROM THE ESTABLISHMENT.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/30/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wendys, 46110 Michigan, Canton Twp, MI 48188 »