Wendy's Eureka

529 Broadway, Eureka
Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: One of the front handwash stations was blocked from use by a tub of water. Water was removed and station unblocked during inspection. Warewash area handwash station lacked paper towels. Corrected during inspection. Be sure to keep all hand wash stations fully stocked and accessible at all times during operation.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Quaternary ammonium sanitizer initially measured at 0ppm at both cookline stations and in warewash basin today. It was observed that a line to the automatic mixing valve had become detached and was not dispensing. Line was reattached and mixed solution measured at 400 ppm. Be sure to verify sanitizer concentration is adequate prior to use each time to avoid this issue in future.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Bathroom lacks handwash signage; add this signage to bathrooms. Provided by DEH today.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Wendy's Eureka knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Wendy's Eureka!!”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Wendy's Eureka knows how to get you fed in a sanitary manner. Now that's nummy!!”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Wendy's Eureka! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: At cook-line, Observed employee handling raw hamburger patties and placing on the grill and continuing to handle grill spatula to turn over patties. When the lack of handwashing was brought to the employee’s attention, employee unable to change spatula because there is only one spatula for handling raw meat (red colored spatula). Discussed need for additional red colored spatula for raw product. Education provided to employee for handwashing procedures and observed employee handwashing with correct procedure. Interviewed supervisor, who states hands should be washed before handling raw patties and after handling raw patties. No glove policy in place.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Sliced tomatoes at cookline insert refrigerator unit at 48.5F. Ambient air of unit at 49.8F. Discussed potentially hazardous food temperatures with employee. Per employee, sliced tomatoes are discarded every two hours. Tomatoes were not labeled with time to be removed as time as a public health control.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

09. Time as public health control; procedures and records.

Conditions Observed: Tomatoes found on cookline insert refrigerator unit at 48.5F. Per employee, THPC is used, but no evidence of THPC label. Discuss THPC with supervisor. Facility to provide SOP for sliced tomato THPC.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Cook line undercounter refrigerator found holding temperature 49.8F. Unit to be serviced ASAP. Do not store food in unit until serviced and verified to hold temperature below 41F. Redirect sliced tomatoes stored in cookline undercounter refrigerator to walk-in refrigerator unit is serviced. Observed ice buildup on Delfield freezer fan. Please repair. Observed chipped large ice scoop at ice machine. Please replace.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

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