Wendy'sDEVELOPMENT SERVICES DEPARTMENT
HEALTH DIVISION
1400 SCHERTZ PARKWAY
SCHERTZ, TEXAS 7$14-1634
619-1771
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
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5rs Cade Mo Dty Yr Imsp 7i~e fPh{ CerNfitd CFI+i Permit Na t~isk
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Purpose of Inspection; 1-Gompfiartce <' 2-Routine.p 3-Field investigation a-Visit 5-Other
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DEMERITS
5 Pts Food (PHF) Temperptdrdl'imc Requirements
Violations ~ [rnmediate Corrective Action Remarks COS
!. Proper Coolin for Goolced/P Food
r:- 2, Cold Hold 4l F145 F)
3. Hot Hold (144 F)
4. Pr Cookin Temperatures PHF
5. id Reheadn 165 F in 2 Hrs
Rernerks
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DEMERITS
4 Pts Personntd/Hsndling/ScaureE 13equlrlmeets
Violations uire immediate Corrective Action Remarks COS
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Hand washin
A~ 8. Good H gitnic Practices (Satin inkin Smokingl0ther)
9. ved Souroe/i.abeling
10. Sound Condition
11. Pro r Handlin of Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked Foods/Other
13, roved S terns HACCP Plans/'I'ime as Public Health Control
14. Water Su y - Ap roved sourcelSuffieient Capacity/Hot and Cold Under Pressure
DEMi~RI7`S
3 Pts Facility and lEgWpment Regniremeats
Violations uire immediate Corrective Action Not to Exoed 10 Da Remarks COS
'~'°~ l5. Equipment A ate To Maintain Product Tem rattue
I b. Hand Wash Facili$es uate and Accessible
l7. Hand Wash Facilities with and Towels
i 8. No Evidence of Insect Contaniinetion
19. No Evidence of RodentslEhher Animals
20. Toxic items rI LabeledlStored/Cised
21. Manual Ware Washing and Sanitizing at ( ) tern store
22, Mechanical Ware Washin and Sanitizin at rNtem ore
23, Ap roved SewagelWastewater Disposal S tern, Pr r Dis al
~ 24. Thermometers Provided/Accurat I Calibrated t 2
25. Food Contact Surfaces of uipment and Utensils Cleaned/Saniti~ed/Good Re air
25. Postin of Consumer Advisories (Heimlich/Raw Shellfish W uffet Plate
27. Food Establishment Permit-Grade Certificate Posted--Food Htandlcr Trair~irag
Other Vialatioga - Violations Require Corrective Actions, Nat Ta Exceed 90 Days Or The Next inspection,
Whichever Come First
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Follow-Up
insp~ion
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