Food Inspections

Wendy's #15

Inpection Notes

6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several foods not on TPHC in prep top cooler to be holding at temperatures greater than 41F Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Note: PIC immediately discarded out of temperature food. PIC will use TPHC for all food on prep tops until the unit can maintain food at a temperature below 41F. 6-1D - time as a public health control: procedures and records 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several foods PIC explained to be on TPHC to be unmarked. 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 Note: Foods that were taken out of temperature control at 11:00 AM were marked to be discarded at 3:00 PM.

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