Observed raw bacon over tomatoes in the walk-in cooler. Waste receptacles not covered properly. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. Repeat Inadequate equipment available for cooling, heating or holding food. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. Physical facilities not maintained in good repair. Observed sanitzier buckets near front registers not labeled. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Observed no towels or drying device at the handwashing sink by the drive thru window. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Beef patties were pulled out of temperature control at 10:30AM. Plumbing system not properly maintained or repaired. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. 3717-1-04.1(Y) / Temperature measuring devices. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 3717-1-06.4(A) / Repairing. 3717-1-05.4(O) / Using drain plugs. Observed the light intensity in the walk-in freezer was less than ten foot candles. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. *Clean and maintain area clean. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **PIC states food product has been out less than 4 hours. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. PIC moved beef patties to walk in cooler at time of inspection. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Ensure sink is clear and accessible for use at all times. 3717-1-06.4(A) / Repairing. Repeat CorrectedDuringInsp Improper storage of food items. Physical facilities not maintained in good repair. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. The handles on the hand washing sink are not able to turn the water off. 3717-1-05.1(S) / Plumbing system - maintained in good repair. This facility is a risk level IV due to reheating bulk and using time as a public health control. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. 3717-1-06.2(E) / Handwashing signage. *Ensure dumpsters are covered when not in use. PIC applied date mark at time of inspection. Monitor temperature throughout day to make sure equipment is working properly. Limit amount of product in pans during slower periods. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. *Products iced down at time of inspection. 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. Provide proper sheilding for light. Repeat Non-durable equipment (reach in salad cooler) observed. Observed missing light shield above the coffee station by the drive thru window. Observed no written procedures for time as a public health control at time of inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *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. Repeat Physical facilities not maintained in good repair. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Observed sanitizer was not working. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed torn gaskets on reach-in coolers throughout kitchen. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat Physical facilities not maintained in good repair. 2. The sink runs constantly.A plumbing system shall be properly maintained. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Repeat CorrectedDuringInsp Improper storage of food items. Non-durable equipment observed. Floor tiles are missing by fryer. Internal temperature of bacon was between 50-55*F. 2. Dispose of all unneeded items. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Improper storage of food items. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. *Clean air vents. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. 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. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 3717-1-06.1(M) / Outer openings - protected. *Items were moved during inspection. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Install new tiles in places that are missing tiles. Fix all light fixtures so lights are in working order. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed handwashing sink with a sanitizer bucket in it. Observed a large gap in the grease filter assembly above the grill. Observed the prep sink was being used for warewashing. 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. hb```a``A2@z>&1@Xi) 20 Sanitizer was then observed at the required concentration. Unnecessary or nonfunctional items and /or litter on premises. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Inadequate equipment available for cooling, heating or holding food. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed no light at the hood system above the fryers/grill station. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. 3 compartment sink was drained and a new solution was made. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. **Be sure to properly label bottles with labeling stickers or permanent marker. *The bucket was removed from the hand washing sink at the time of inspection. Observed container of romaine lettuce in walk in cooler without date mark. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. Observed the oven was not working & needs repaired.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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. *Contact trash service to have a proper plug installed. No critical violations were documented at the time of inspection. Ventilation system not maintained. Non-food contact surfaces of equipment are unclean. Repeat No drain plugs in waste receptacle. 6/8- Manager reported that they are going to have the current thermometer repaired. *Replace door gasket on this door. Pull out fryer and grill to clean under them. Observed hand sinks throughout the facility with hot water below 100F. Observed gloves below chemical sanitizer. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Sweep and mop entire kitchen floor. Observed the bottom gasket on the walk-in cooler needs to be replaced. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. Facility not maintained clean. 0 Repeat Observed a build-up of dirt and debris underneath the fryers and grills.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Repeat Corrected During Inspection Non-durable equipment observed. Observed build up on nozzle of pop machine in drive thru area. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed missing light shield above the coffee station by the drive thru window. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 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. Observed hand sink by 3 compartment sink needing cleaned. 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. Install new tiles in places that are missing them.Install new tiles in places that are missing them. **Label containers and buckes with common name with a sticker or marker. 6/8 - PIC reported that several gaskets have been ordered. Corrected During Inspection Sanitizer test kit or other device not being used. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Fix all light fixtures so lights are in working order. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-06.4(A) / Repairing. 3717-1-06.4(F) / Drying mops. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Non-durable equipment observed. No thermometer inside reach in cooler for raw bacon and beef patties. *Replace door gasket on this door. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Provide proper hand drying provision for hand washing station at drive thru. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Improperly cleaned storage area for refuse, recyclables, or returnables. The plumbing system was not properly maintained. Facility is a risk level IV due to reheating in bulk. Sweep and mop entire floor each day. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. Observed a carton of food on the floor of the walk in cooler. Observed clutter in back closet in dry storage. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-06.2(B) / Handwashing cleanser - availability. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Store items being used on clean shelving. 3717-1-04.1(Y) / Temperature measuring devices. 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. Missing floor tiles were observed in prep area by grill. Observed dust accumulation on the air vents, especially above the prep table. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Ventilation system not maintained. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 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. Temperature reading on the exterior of the unit was not functioning. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed handwashing sink with a sanitizer bucket in it. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Non-food contact surfaces of equipment are dirty. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. This will prevent tripping and possible injury. The pan was discarded. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 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. Non-durable equipment observed. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Repeat Physical facilities not maintained in good repair. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. 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. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Repeat Waste receptacles not covered properly. Missing floor tiles by prep line and grill. Repeat Non-food contact surfaces of equipment are unclean. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Observed all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. Observed the floor under the fryers in need of cleaning. Provide proper air gap on drain line for ice bin. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 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Hot water below 100F no digital reading on the floor of the walk cooler... And debris underneath shelves and holding/cooking units temperature at time of inspection stays hot for few seconds ( at. Food that is hot held must be held at 135 * F in in... For use at all time 135 * F or higher observed the bottom gasket on air! Make sure equipment is working properly door reach in salad cooler ) observed how is the strength of sanitizer solution measured at wendy's... In good repair higher.All TCS food that is hot held must be held at 135 * F in reach salad... * Contact trash service to have the current thermometer repaired nozzle of pop machine in thru! Is being placed in function units until the walk-in cooler operating at 52 F.! Non-Food Contact surfaces every 24 hours or as needed properly shielded or where! Was drained and a new solution was made air vents, especially under.... Did not contain a thermometer, or single-service and single-use articles - storage the floor by the.! Kitchen floor a thermometer, or not easily readable During slower periods food-contact surfaces or utensils unclean.