Wendy's

Inspector notes: Observed no time documentation on American cheese utilizing time as a public health control (TPHC). Per the GM, the cheese currently in use is not the Scheiber American cheese (product #1364) covered under the facility's variance. If TPHC is going to be used, time documentation must be placed on product and discarded within 4 hours. COS by discarding.

Inspector notes: Observed the concentration of the quat solution at the three-compartment sink at 0 ppm active quat. The dosing line is not dispensing the concentrated product. Corrective Action: Per Kay Quat II label directions, concentration for food contact surfaces is 150-400 ppm active quat. Corrected on site: 200 ppm active quat by making a sink dilution using 3/4 cup concentrate for third compartment sanitize sink.

Inspector notes: Observed sharp processed American cheese slices from Great Lakes Cheese Co., holding at 55F on the prep top cooler across from the fryer.

Inspector notes: Observed Sharp processed American cheese slices from Great Lakes Cheese Co, time and temperature for safety (TCS) food, holding out of temperature on the prep top cooler across from the fryer. The pan was marked for a 7 hour hold time implying use of Time as a Public Health Control (TPHC), however, an approved written procedure or an effective mechanism for using TPHC was present at this facility, however, it is no longer valid due to change in the original product approved by the state in July 2011. The approved TPHC for the cheese slices approved in July 2011 by is for a different cheese product from a different manufacturer. Corrected on Site: Worked with CFSM/PIC, Cynthia Norwood, to write a procedure for using TPHC for pre-sliced cheddar cheese, sliced in house fresh whole tomatoes...

Inspector notes: Observed ice build-up on the walk-in freezer door. Corrective action: remove ice build up to keep door in good working order.

Inspector notes: Observed several time/temperature for safety (TCS) foods cold held at temperatures above 41°F in prep top unit across from fryer. Maintenance was working on the unit during the time of inspection. Health authority suggested to cold hold all TCS items on an ice bath in the prep top unit. COS by moving some items to walk in cooler (WIC) to cool back down to 41°F and discarding other items that have been out of temperature control for more than 4 hours. Must use ice bath until unit is working again.