Wendy's

Inspector notes: PIC NOT MAINTAINING PROCEDURES FOR KEY DROP DELOVERY AGREEMENT; NOT KEEPING RECORD OF TEMPERATURES AND CONDITION OF FOOD DELIVERED UPON RECEIPT C/A: THE PIC SHALL ENSURE THAT ALL PROCESSES AND PROCEDURES ARE BEING MAINTAINED AND IMPLEMENTED AS REQUIRED EHS SPOKE WITH PIC AND EXPLAINED THE REQUIREMENTS OF THEIR WRITTEN AGREEMENT DISTRICT MANAGER SHOWED EHS THE INVOICE DATING THIS MORNING AND THE DELIVERY COMPANY McLANE IS NOT RECORDING TEMPERATURES ON THE INVOICE

Inspector notes: Observed an accumulation of grease/food build up on the grid above the grill/stove top. CA: At a frequency specified by the manufacturer; absent manufacturer specifications, at a frequency necessary to preclude accumulation of grease and drip onto the food below COS EHS will follow up with manager in 72 hours to endure the hood was cleaned

Inspector notes: PIC NOT MAINTAINING PROCEDURES FOR KEY DROP DELOVERY AGREEMENT; NOT KEEPING RECORD OF TEMPERATURES AND CONDITION OF FOOD DELIVERED UPON RECEIPT C/A: THE PIC SHALL ENSURE THAT ALL PROCESSES AND PROCEDURES ARE BEING MAINTAINED AND IMPLEMENTED AS REQUIRED EHS SPOKE WITH PIC AND EXPLAINED THE REQUIREMENTS OF THEIR WRITTEN AGREEMENT

Inspector notes: Observed shredded cheese and sliced white cheese cold holding above 41F in prep top cooler in main kitchen area. Observed raw shelled eggs cold holding above 41F in grill prep cooler in main kitchen area. CA: All potentially hazardous foods that are being held cold must be stored at 41F or below. COS: PIC discarded food.

Inspector notes: Observed diced chicken hot holding below 135F in warmer drawer in main kitchen area (Multiple temperatures of chicken were taken, ranging from 42-70F). Observed yellow cheese sauce hot holding below 135F in steam well in main kitchen area. CA: All potentially hazardous food that is being held hot must be stored at 135F or above. COS: Employee reheated diced chicken to 170F at 11:00am. Employee reheated yellow cheese sauce to 169F at 10:56am.

Inspector notes: Observed facility using Time as a Public Health Control for raw hamburger meat stored in grill prep cooler of main kitchen without a written procedure or time stamp. CA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, a written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC put a time stamp on the hamburge...

Inspector notes: Observed facility not complying with the approved Georgia Department of Public Health variance procedures in place for Schreiber Food Sliced Pasteurized American cheese held in the prep top cooler in the main kitchen area. CA: If a food facility has a variance in place they shall: Comply with the variance plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and 2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed; procedures for monitoring the critical control points, monitoring of the critical control points, verification of the effectiveness of the operation or process, and...