3717-1-02.2(C) / Hands and arms: when to wash
Critical Repeat Corrected During Inspection Observed a food employee taking a drink with gloves on, and then continued to prepare food without washing hands. Person-in-charge addressed the employee. Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Corrected During Inspection The Wendy's procedure indicates that the tempered cheese can be cooled down and reserved the next day if remaining hold time is available. This ODH approval for the cheese does not allow the cheese to be cooled down and reserved the next day. Any cheese that has been sitting out can not be cooled and reserved. Discussed the procedure with the person-in-charge. She crossed off this part of the produce and will no longer cool the cheese at the end of the day.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed hamburger patties that were cooled the night before being reheated in a hot holding unit. Person-in-charge discarded the hamburger patties. Observed improper reheating of food for hot holding.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed a pan of liquid cheddar cheese that was not discared after the expiration date. Person-in-charge discared the product. Ready-to-eat, TCS food that had been date marked was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed cut lemons that were stored in pan in the dinning room that did not have tongs for customers to get a lemon out with.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Repeat Observed several plastic dishes that were cracked and/or missing corners.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the walk-in cooler door sweep needing repaired. Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up on the dish sprayer nozzel. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.4(N) / Covering receptacles.
Observed dumpster doors not closed.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink used by employees in the mens restroom.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-January-2018