HomeMy WebLinkAbout100609.010266.jh.pdfFood Service Establishment Inspection
NC Department of Environment & Natural Resources
Division of Environmental Health
Establishment Name: WENDYS 16
Location Address: 1260 16TH ST NE
City: HICKORY
Permittee. TARHEEL CAPITAL
Mailing Address: 166 SOUTHGATE DR
City: BOONE
Email Address:
State: NC Zip: 28601
State:— Zip:
Score: 94.5 + # [.2606(b)] = 96.5
Date: 10/ 06/a00qTime:0 9 ' 4 7
Status Code: A Risk: El I El 11 1,01111 1-1 IV
County: 18
Current Establishment ID: 2018010266
Previous Establishment ID:
Lat. Long.
[E Inspection F—] Name Change [—] CV visit 9 6 Seating. Wastewater Systems: [Emunicipal/Community E]On-Site System
FIRe-inspection F-1 Status Change HCV Follow-up Water Supply: [Emunicipal/Community E]On-Site System
F-1 visit E] Water sample taken today?
CRITICAL VIOLATION RISK FACTORS
Critical Violation Risk Factors = Contributing factors that increase the chance of developing f oodb orn e illness
NA = Not Applicable NO = Not Observed GC = General Comment CDI = Corrected During Inspection R = Repeat Violation
# I NA I NO I I Pts I GC ICDI I
1 —.1
I
Personnel with infectious or communicable diseases restricted
3
1.5 1
1 1
qo o d H yglene Practic es
............ 2r31r
....................
.......
......
2
Proper employee beverage or tobacco use
3
1.5
rreyenting Contamination by Hands,
................... 2E�091,26,la 2q,2�
Hands clean a n d properly washed
4
2
Minimal bare hand contact with foods
3
1.5
Han dwash in g facilities provided
3
1.5
6 Food obtained from an approved source 4 2
7 Food received at proper temperature 3 1.5
8 Food in good condition, safe and unadulterated 3 1.5
9 Shell stock tags retained 2 1
10
Food protected during storage, handling, display, service & transportation. written notice for clean plates
3 1.5
11
Food contact surfaces cleaned & sanitized. approved methods and sanitizers
3 -416
12
Proper handling of returned, previously served, and adulterated food
2 1
atentially H,,azard *us, Food ........................................................................................ .2E091,26,12
...... .......
............
13
Proper cooking time and temperature
4 2
14
Proper cooling
4
15
Proper reheating procedures
3 1.5
16
Proper hot holding temperatures
4 2
17
Proper cold holding temperatures
4 2
18
Time as a public health control, procedures & records
3 1.5
Item Location Temp Item Location Temp Item Location Temp
COMMENTS
DENR 4007 (revised 01/08) Page 1 of 2
Food Service Establishment Inspection
Establishment Name: WENDYS 1
NC Department of Environment & Natural Resources
Division of Environmental Health
Date: 10106/2009 Current Establishment ID: 2018010266
GOOD RETAIL PRACTICES
#
NA NO
Pts
GC R
Chemical ......26,18"2q,33
19
Toxic substances properly identified, stored, used
3
1.5
Consumer Advisory .....26,12
20
Consumer advisory provided
2
1
water SuPPIY 1.26,2 � 2q,23
21
Source in accordance with 15A NCAC 18A .1700. hot & cold water available, under pressure
3
1.5
Food Temperature Control . ......2609
22
Refrigeration and freezer capacity sufficient
1
.5
23
Proper cooling methods used
2
24
Proper thawing methods used
1
.5
25
Thermometers provided and accurate
1
.5
Food Stara
26
Dry food stored properly & labeled accordingly
1
.5
27
Original container for storage of milk & shellfish
1
.5
281
1
1 Insects, rodents, and animals not present
2
1
29
Clean clothes, hair restraints
1
.5
30
Linens, cloths, & aprons properly used & stored
1
.5
31
Washing fruits & vegetables
1
.5
32
Not used for domestic purposes
1
.5
33 In -use utensils properly stored 1 .5
34 Utensils & equipment properly stored, air-dried, stored 1 .5
35 Single-use/single-service articles properly stored, handled, used 1 .5
36
Food & non-food contact surfaces easily cleanable & in good repair
1 .5
37
Approved warewashing facilities of sufficient size
1 .5
38
Warewashing facilities maintained; test strips used
1 .5
39
Food service equipment and utensils approved
1 .5
40
Non-food contact surfaces clean
1 .
41
Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other
by-products disposed of properly
3 1.5
42
No cross -connections
3 1.5
43
Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
2 1
44
Garbage properly handled & disposed; containers properly maintained
1 .5
45
Floors, walls, ceilings properly constructed, clean, in good repair
1 .;
46
Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
1 .5
47
Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses, & other items
1 .5
48
Doors self -closing where required; all windows screened
1 .5
Total Deductions
b'
49 I Successfully completed approved food safety training 2 L
COMMENTS: 42 ATTACHMENTS: ❑
Inspection by: EHS I.D. 9: 16 4-Huffman, Jason
Report Received by: Page 2 of 2
Purpose: Gereral Statute 130A-248 req s C lion or alth s to ad6 rule rrdng the seruffitiori of Facilities where Food or drmVS prwiced or served £ar pay. 15A NCAC 18A .2504 specified fi>e contents of an inspection arm torusk
record the results of inspections made of ies. This is obe edin ' irspections o£restaurants, Food stards, drink stands, delicatesser� lunchrooms, school educational Food senesces, carme nrrassaries, at markets, and other
me similar estabhshrds. Preparation: Local th spec ialis s camForm every the Foevery time an inspection is corducted Prepare an origiral and two copies: Far: 1. original to be left with the responsible person. 2. Coly£ar the local health
depertmerd. 3. Copy for the Emrimnrnerdal Health Services Section Disposi This £arm maybe destroyed in accordance with Standard-8.B.6., Irspection Records, of the Records Disposition S cledule, publisledby the N.C. Division of Archives and
History Additional £oars maybe ordered£mm D�no£ErNhxaarerdal Health, 1632 Bail Senesce Center, Raleigh, NC 27699-1632 (Courier 52-01-00)
N.C. Department of Environment and Natural Resources Name: WENDYS 16 Time In: 0 9 4 7 L] pam
m
Division of Environmental Health ID: 2018010266 Time Out: ❑ampm
r
Street: 1260 16TH ST NE Total Time:
COMMENT ADDENDUM City: HICKORY
Smoking Establishment? Heart Health Survey
F]Yes F] No F] Yes F ]No Spell
wash, rinse, sanitize mufti -use equipment between uses: do not use middle compartment of sink as a pre -rinse while sink is set up
for dish washing--pre-rinse as needed, then clean and sanitize middle compairtment of sink prior to separate use
1 1111 1111 1 111111 111111 111 lZill I III ;' :�iil 1, 1111 Ili 1111
Anggigmsm.
IMM-1,01 IT
I I I I I I ill III I I! I IN I I, I I I I I F III I I I ii I I !!! I
GC st�ore cups entirely in dispensers to prevent contamination
tina taylor, 04-22-09, 6423854
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