how is the strength of sanitizer solution measured at wendy's

*Corrective Action: Items were stacked to the side to be re-washed later. Repeat Non-durable equipment observed. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Single-service and single-use articles not protected from contamination. The physical facilities shall be maintained in good repair. Repeat Physical facilities not maintained in good repair. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Repair or replace the grease filter assemblies as needed. Secure CO2 tank to building to prevent tipping and possible injury. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 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. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.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. Repeat Non-durable equipment (reach in salad cooler) observed. *Clean. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items 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. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. Manager labeled buckets during the time of inspection.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. 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.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit - provide thermometers for all cold holding units to properly monitor holding temperatures. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Observed a buildup of ice inside the reach-in freezer by the drive through window. Temperature reading on the exterior of the unit was not functioning. *Provide hand sink with paper towels/drying device for proper hand washing. 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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Repeat Facility not maintained clean. No violations were documented at the time of inspection. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. **Must have letter of approval on file and written procedures. *Items were moved during inspection. Observed torn gaskets on reach-in coolers throughout kitchen. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. PIC applied date mark at time of inspection. Repair/replace to properly maintain unit. *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. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Small one door cold hold unit is not cooling properly. Corrected During Inspection Observed improper storage of food items. 3717-1-06.2(E) / Handwashing signage. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Repeat No drain plugs in waste receptacle. *Repair cooler or properly dispose of it. Facility not maintained clean. *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. *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. *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. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Use guidelines should there be an incident. Provide thermometers for these units. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(A) / Repairing. 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. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. The sink runs constantly.A plumbing system shall be properly maintained. 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. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Sweep and mop out freezer.Sweep and mop entire kitchen floor. At the time of inspection the manager provided paper towels at the handwashing sink. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. *Employees put hair restraints on during inspection. 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. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Repeat Non-food contact surfaces of equipment are unclean. Facility not maintained clean. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. 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. Observed food employee washing hands without using soap.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Store items being used on clean shelving.Dispose of all unneeded items. *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. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. *PIC open test kit during inspection to test sanitizer. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Observed no towels or drying device at the handwashing sink by the drive thru window. Repeat No drain plugs in the trash dumpster. Observed hand sink by 3 compartment sink needing cleaned. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Repeat Non-durable equipment observed. Sanitizer bucket was also replaced. 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. *Ensure dumpsters are covered when not in use. 3717-1-06.4(A) / Repairing. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed old food, grease and dirt all over the noted areas. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. CorrectedDuringInsp Improper method for cooling TCS foods. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Observed boxes of fry cartons and straws on floor in office. Observed hand sinks throughout the facility with hot water below 100F. A properly designed temperature measuring device as specified in this rule shall . 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed raw bacon over tomatoes in the walk-in cooler. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. Observed sliced tomatoes on prep line without a time stamp. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. *Clean water and insure floor drain is working properly/not clogged. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed prep sink drain going into sewage floor drain. *PIC had an employee wipe it down. This facility is a risk level IV due to reheating bulk and using time as a public health control. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. 3717-1-04.1(Y) / Temperature measuring devices. Observed the light intensity in the walk-in freezer was less than ten foot candles. *Clean hand sinks throughout the facility. Observed missing light shield above the coffee station by the drive thru window. Repeat Facility not maintained clean. Dumpster pad is dirty with trash. 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. Observed sanitizer was not working. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. Repair wall and tile to properly maintain. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 3717-1-05.4(O) / Using drain plugs. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Sweep and mop out freezer. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-06.1(I) / Light bulbs - protective shielding. Repeat Physical facilities not maintained in good repair. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. %PDF-1.5 % Observed food debris build up inside hot holding wells and on counter space around them. Repeat Inadequate equipment available for cooling, heating or holding food. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed the cup dispensers by the drive thru in need of cleaning. Physical facilities not maintained in good repair. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Walk-in freezer and ice machine broke. 3717-1-06.4(A) / Repairing. *Clean water and insure floor drain is working properly/not clogged. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed a plastic pan in the clean rack that was in need of cleaning. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Employee eating, drinking, or using tobacco in non-designated area. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Equipment and/or components are not maintained in good working order. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. 3717-1-06.4(A) / Repairing. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Physical facilities not maintained in good repair. Observed the bun carts in need of cleaning. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. No thermometer in small holding cooler for beef patties. 3717-1-04(I) / Nonfood-contact surfaces - materials. Sewage floor drain is working properly/not clogged dirt all over the noted.. 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Proper adjustment Maintaining premises - unnecessary items and litter for beef patties repeat Inadequate equipment for. Observed the cup storage in the wall by the drive thru window as a public health control activity!

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