Henrico County Health Department
P. O. Box 90775, Henrico, VA 23273-0775 | Visit Official Website

Wendy’s Old Fashioned Hamburgers

5212 Brook Rd Richmond, VA 23227
Status: Permitted

Fast Food | Routine

July 15, 2019
Observations & Corrective Actions

08: 0160 Employee handled raw meat and then touched clean surfaces and handles cooked chicken that came out of fryer.

09: 0450 Observed fries touch bare hands of employees.

16: 1780 (E) Observed mold on surfaces in ice machine

18: 0700 Observed chicken breast taken of the grill at 151/161 F

20: 0800 Observed salads made this morning (7-8 am) at 68/63 F, exceeded 4 hr cooling time.

22: 0820 (A2) Observed several foods in WIC, both make units and raw beef RIC above 41 F (see temp log).

47: 1570 Observed refrigeration units not holding foods at 41F or below.

49: 1800 Observed grease /food debris on grease filter machine; food debris on racks in WIC.

55: 3180 Observed grease and food on floors behind fryers, under 3-c sink, under racks in storage room.

56: 2890 Bulbs in fry and grill hood not shielded.

Additional Comments

Discussed with PIC: recommend TCS foods (tomato, lettuce, raw beef) be put on time control. The 4 hour time must be physically marked for each item. Foods that were prepped this morning and placed in to freezer to cool should be on time control once they go on to line. Utilize walk in freezer as much as possible to keep tomatoes/lettuce at 41F or below and for cooling. Recommend those foods that was delivered today be moved to neighbor facility or obtain refrigeration truck as a long term solution until walk in is fixed.,Discussed with PIC: recommend TCS foods (tomato, lettuce, raw beef) be put on time control. The 4 hour time must be physically marked for each item. Foods that were prepped this morning and placed in to freezer to cool should be on time control once they go on to line. Utilize walk in freezer as much as possible to keep tomatoes/lettuce at 41F or below and for cooling. Recommend those foods that was delivered today be moved to neighbor facility or obtain refrigeration truck as a long term solution until walk in is fixed.

Food Temperatures
Description Temperature State of Food
frosty shake mix (WIC) 63 °F Cold Holding
tomato/lettuce (salad) 68 °F Cold Holding
cheese (WIC) 61 °F Cold Holding
vanilla frosty mix 34 °F Cold Holding
raw beef (RIC) 49 °F Cold Holding
tomato, shredded cheese (line) 57 °F Cold Holding
chicken breast 151161 °F Cooking
chocolate frosty mix 52 °F Cold Holding
chili 167 °F Hot Holding
tomato (drive thru) 53 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management awareness, policy present.
Compliant
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
08 Hands clean & properly washed.
Observations
OUT
09 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature (0 points)
OUT
18 Proper cooking time & temperatures.
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
OUT
20 Proper cooling time & temperatures.
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations.
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures.
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Observations
OUT
49 Non-food contact surfaces clean.
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Observations
OUT
56 Adeq. ventilation & lighting, designated areas used.
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant