how is the strength of sanitizer solution measured at wendy's
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Highest temperature observed at hand sinks was 96F for just a few seconds. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Proper cooling methods were reviewed. **Label containers and buckes with common name with a sticker or marker. Observed raw bacon over tomatoes in the walk-in cooler. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed the hand washing sink near the three compartment warewashing sink not working properly. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Observed ground beef stored above ready to eat food in walk in cooler. Observed no sign at handsink next to warewashing area. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Chili not reheated to 165*F before hot holding at 135*F or above. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. Plumbing system not properly maintained or repaired. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. **Cooler underneath beef patties is cold holding at 41F or below. Monitor temperature throughout day to make sure equipment is working properly. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. Improperly cleaned storage area for refuse, recyclables, or returnables. Secure CO2 tank to building to prevent tipping and possible injury. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Repeat Facility not maintained clean. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Non-food contact surfaces of equipment are unclean. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. PIC put beef patties on the grill to cook and put new ones out. No written procedures for responding to vomiting or diarrheal events. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. %%EOF *Contact trash service to have a proper plug installed. Repeat Physical facilities not maintained in good repair. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. No thermometer inside reach in cooler for raw bacon and beef patties. Non-durable equipment observed. *Clean hand sinks throughout the facility. *Repair and replace light shields. 3717-1-06.4(A) / Repairing. 3717-1-06.1(A) / Floors, walls, and ceilings. Cheddar not reheated to 165*F or higher for hot holding. Observed raw bacon stored over top of ready-to-eat frosty mix. 3717-1-04.1(Y) / Temperature measuring devices. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. No covered receptacle in women's restroom. Repeat Physical facilities not maintained in good repair. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-06.1(I) / Light bulbs - protective shielding. Priority Violations: 5. Repeat Non-durable equipment observed. Ambient air and water thermometers are not accurate. Non-durable equipment observed. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Power wash and sanitize dumpster pad. Replace all missing tiles so floor is level. Repeat Waste receptacles not covered properly. Observed dumpster without lid on one side. *Clean drain. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Plumbing system not properly maintained or repaired. The handles on the hand washing sink are not able to turn the water off. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Observed chilli at 57*F in hot holding. Light intensity in prep area is at 27 foot candles. Hot hold chili at 135*F or hotter. Observed a missing lid at the waste receptacle. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Observed bottle of acetaminophen stored over top of raw beef. Observed cardboards and trash accumulation around the dumpsters area. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. How to Sanitize . Waste receptacles not covered properly. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Priority Violations: 0. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Facility has adequate equipment for temperature control. Light in back area over single use items is not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed a plastic pan in the clean rack that was in need of cleaning. Observed hand sinks throughout the facility with hot water below 100F. No drain plugs in the trash dumpster. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. **Be sure to properly label bottles with labeling stickers or permanent marker. *Corrective Action: Ensure that the fly issue is handled by pest control. Plumbing system not properly maintained or repaired. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Repeat Equipment and utensils are not being air dried. This facility is a risk level IV for the following reasons. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repair or replace the grease filter assemblies as needed. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Temperature reading on the exterior of the unit was not functioning. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. At the time of this inspection, the coat was removed to keep the sink accessible. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Improper storage of food items. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. 3717-1-06.4(A) / Repairing. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. There was no working thermometer in the raw burger cooler. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. Observed the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed gloves below chemical sanitizer. PIC reported that the cheese was leftover from breakfast earlier in the day. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). Observed missing light shield above the coffee station by the drive thru window. *Corrective Action: Items were stacked to the side to be re-washed later. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. No thermometer in small holding cooler for beef patties. *Corrected: Ice was removed during inspection. Observed handwashing sink with a sanitizer bucket in it. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. The pan was discarded. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed the bottom gasket on the walk-in cooler needs to be replaced. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed the low boy reach in cooler at the drive through window not working.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. * Replace missing drain cover. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Observed the prep sink was being used for warewashing. Feb. 27, 2015: Standard Inspection. * Have unit repaired/adjusted so that it holds food at 41*F or less. *Corrective Action: Ensure that the fly issue is handled by pest control. Buckets/Containers 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-04.2(I) / Sanitizing solutions - testing devices. *Employees put hair restraints on during inspection. No critical violations were documented at the time of inspection. Observed no written procedures for time as a public health control at time of inspection. Temperature reading on the exterior of the unit was not functioning. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. Observed food on the floor of the freezer. Food storage containers are not properly labeled. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Repeat Facility not maintained clean. *Replace door gasket on this door. *Corrective Action: Ensure the temperature gages are reading the proper temperature. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Keep all TCS items iced down well until unit is repaired. Observed sliced tomatoes on prep line without a time stamp. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed a build up of ice on condenser. Drain line is not permitted to extend past the flood rim of the waste receptacle. Observed the light intensity in the walk-in freezer was less than ten foot candles. Improper storage of food items. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. Unnecessary or nonfunctional items and /or litter on premises. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Ventilation system not maintained. Repeat Facility not maintained clean. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed that door gasket on walk-in cooler is damaged. Ventilation system not maintained. Observed cups stored on floor of dining area. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Repeat The physical facilities are not being maintained in good repair. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.To prevent health hazards, 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 unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Replace light shield above the coffee station by the drive thru window * have unit repaired/adjusted so it. 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