Wendy's #1649

*21 PIC ensures employees are properly sanitizing equi

PIC must be ensure equipment and food surfaces are sanitiize during operational hours

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero concentration at sanitizing solution at 3c sink must be have 200 ppm Quat concentration at sanitizing solution

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have FSM registered with the city

*47 RFSM Certificate - Not Display

missing current RFSM certificate on site must be have FSM registered with the city

*42 Floors/walls/ceiling/nonfood dirty

floors behind cooking equipment and floors in general dirty with soils, grease spills and food debris must be clean to contamination

*43 Clean vent syst:Intake/exhaust air ducts

fan covers inside WI cooler unit dirty with dust and grease accumulations must be clean to avoid cross contamination vent hood missing date schedule for cleaning filters must be clean to avoid cr

*47 RFSM Certificate - Not Display

expired RFSM certfiication must be current FSM registered with the city

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris, soils and grease accumulations including WI freezer unit must be clean to avoid contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*42 Floors/walls/ceiling/nonfood dirty

floors, ceiling and walls in all areas dirty with soils and grease accumulations must be clean to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

cheese 53'f,omato 48'f, cheese 56'f

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw meat store next to the drink

*28 Date marking > 24 hrs,on site,temp 41F

cheese, fruits

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

observed dirty towel in the sink

*37 Storing the food at least 15 cm (6 inches) above the floor

keep frozen food boxes i wif above floor 6 in

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*02 Cold Hold (41øF/45øF or below)

cheese 58'f, lettucce 54'

*22 Handlers-Certificate Not On Site

*34 Outer openings:closing holes, gaps

seal open gaps for the back door

*43 Light bulbs, light shields provided

Light bulb not functioning under vent hood at hamburger cook station.

*10 Equipment and Utensils Sanitization

A toilet bowl plunger has no place in a commercial kitchen. If drains become clogged, please use a plumber's snake to clean line.

*22 Handlers-Certificate Not On Site

Evidence of Food Handler Level of food safety education not available at time of inspection

*31 Individual, disposable towels

Paper towel dispenser empty at hand wash sink on service counter.

*42 Dirty nonfood contact surfaces

Cobwebs or similar material on condenser in walk in cooler.

*47 RFSM Certificate - Not Display

Registered Food Service Manager Certificate not on display at time of inspection.

*39 Equipment in good repair and proper adjustment.

Drain line not over floor drain. Corrected on site. Grease baffles for vent hood not mounted corrected. Large gap in between plates.

*18 Toxic items labeling-non original container

Sanitizer buckets and any other potentially toxic containers should be clearly labeled as to contents.

*43 Heating/ventilation: designed and installed

Grease vent panels not fitting properly under vent hoods.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef stored on top of ready to eat romaine lettuce. (See attached photograph)

*45 Floor& wall junctures- coved & sealed

Broken tiles around food prep table across from three compartment sink.

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer bucket tested at less than 100ppm Q.A. Recommend periodic audits of sanitizer buckets.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*21 RFSM - Not On Site

REGISTER THE SERV SAFE FOOD SERVICE MANAGER CERTIFICATE WITH THE CITY OF DALLAS

*36 Cloths in-use for wiping between uses stored

RETURN WIPING CLOTHS TO A SANITIZER BUCKET AFTER AND IN BETWEEN USE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL DRINK STORED ON TOP OF RAW BEEF IN THE REACH IN COOLER

*42 Dirty nonfood contact surfaces

REMOVE GREASE ACCUMULATION FROM AROUND THE VENT HOOD FILTERS (FOR THE FRIES AND NUGGETS)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENT NEAR THE REAR DRIVE IN WINDOW

*47 Health permit posted

PROVIDE THE CITY OF DALLAS FOOD ESTABLISHMENT PERMIT ASAP

*47 Health permit posted

NO CITY OF DALLAS FOOD ESTABLISHMENT PERMIT POSTED

*14 When to wash hands before donning new gloves

ENSURE THAT ALL STAFF WASHES HANDS BEFORE PLACING ON NEW GLOVES

*42 Floors/walls/ceiling/nonfood dirty

EXCESS WATER ON FLOOR UNDERNEATH THE FROSTY MACHINE

*28 Do not exceed manuf. use by date

MAYONAISE WITH A DISCARD DATE OF 10/ 11/ 2016 IN THE WALK IN REFRIGERATOR

*34 Outer openings:closing holes, gaps

LARGE GAP AT THE BACK DOOR LEADING INTO THE ESTABLISHMENT PROVIDE A DOOR STRIP AT THE BACK DOOR TO CLOSE THE GAP THAT IS CURRENTLY THERE

*45 Premises shall be maintained in good repair

BROKEN FLOOR /WALL TILES IN THE BACK OF THE ESTABLISHMENT

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION