III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 19-April-2014
| Comments |
|---|
| EMPLOYEE HEALTH - Information about the person in charge's responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the person in charge (PIC). Reportedly, food employees have been informed of their responsibilities. A written policy should be in place. PERSON IN CHARGE (PIC) - Printed information about allergen awareness, critical food handling items, and level one food safety training was provided to the person in charge (PIC). Managers for each shift take food safety training through Wendy's. Ensure PIC is knowledgeable of allergen in the food. CRITICAL VIOLATIONS - critical violations were observed during the inspection. The PIC must provide oversight and control to make sure that critical violations that could cause foodborne illnesses do not occur. COOKING, COOLING AND REHEATING - The chili meat is cooked cooled and reheated. The meat is cooled under running water, placed in bags, placed flat on trays and placed in the freezer. The meat is mixed with the chili and reheated. The reheating must be completed within 2 hours. TIME AS A PUBLIC HEALTH CONTROL - The sliced tomatoes, lettuce, and cheese is held above 41 degrees, then discarded within 4 hours. See the standard report |