image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  WENDY'S #6543
Address  100 NEW YORK AVE NE
City/State/Zip Code  Washington, DC 20002
Telephone
 (202) 483-2849
 E-mail address  store6543@npcinternational.com
Date of Inspection
 03
/
 23
/
 2018
    Time In
 10
:
 10
AM     Time Out
 12
:
 10
PM  
License Holder  NPC Quality Burgers Inc
License/Customer No.  09313xxxx-17000224
License Period
 06 
/
 01 
/
 2017 
 - 
 05 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 RTI 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  WENDY'S #6543    Establishment Address  100 NEW YORK AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There are no paper towels at the handwashing sink located next to the RTI grease tanks. Paper towels were later supplied to said location. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
16. - Employee observed not sanitizing utensils and equipment during manual warewashing operations, evidenced by the sanitizing basin being empty and the sanitizing chemical not being supplied to the dispenser. The sanitizing chemical was later supplied to the dispenser, and the sanitizing basin filled with sanitizing solution. The employee afterwards sanitized said equipment. (Corrected On Site)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
16. - The inner top section of the ice bin beneath the soda fountain machine at the drive-thru service area observed unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
22. - Temperature control for safety foods at the prep refrigerator next to the drive-thru service area and inside the under-counter refrigerator beneath the iced tea dispensers at the service line observed holding at temperatures above 41F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
33. - The under-counter refrigerator beneath the iced tea dispensers at the service line observed overfilled with food, causing said foods to be holding at improper cold holding temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
36. - No visible thermometer observed inside the hamburger patty refrigerator and inside both the under-counter refrigerator and inside the prep refrigerator at the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
38. - The rubber weather stripping at the bottom of the back door observed damaged, causing said door to be improperly sealed when closed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
45. - Plastic, single-use containers at the single-use storage area observed unprotected from environmental sources of contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2205.1 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented.  
47. - The handle of the right-hand-side door of the prep refrigerator at the service line observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
51. - The drainpipe of the handwashing sink next to the RTI tanks observed leaking. Also, the basin of the handwashing sink at the service line observed loose.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
54. - The side doors of the large metal waste receptacle at the outdoor trash area enclosure observed open.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2713.2 Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.  
54. - Hole observed on the side of the large metal waste receptacle at the outdoor trash area enclosure.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2711.1 Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.  
54. - Drain plug observed missing at the large metal waste receptacle at the outdoor trash area enclosure.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2714.1 Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.  
54. - Heavy soil accumulation observed on the exterior surfaces of the large metal waste receptacle at the outdoor trash area enclosure.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2716.2 Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 80.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chili (Steam Table) (Hot Holding) 164.5F Hot Water (Handwashing Sink) 102.6F Hamburger Patty Raw (Refrigerator) (Cold Holding) 40.4F Hamburger Patty Raw (Refrigerator) (Cold Holding) 40.5F
Mayonnaise (Sandwich Prep Refrigerator) (Cold Holding) 46.9F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 46.5F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 45.4F (Sandwich Prep Refrigerator) 48.0F
Hot Water (Handwashing Sink) 100.3F (Reach-in Freezer) 9.0F (Walk-in Freezer) 12.0F Mayonnaise (Walk-in Refrigerator) (Cold Holding) 38.3F
Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) 43.3F Salad (Walk-in Refrigerator) (Cold Holding) 41.3F Dairy Products (Walk-in Refrigerator) (Cold Holding) 40.9F (Walk-in Refrigerator) 40.0F
Hot Water (3-compartment sink) 115.0F (Walk-in Freezer) 14.0F Hot Water (Handwashing Sink) 104.6F Dairy Products (Under-counter Refrigerator) (Cold Holding) 51.8F
Salad (Under-counter Refrigerator) (Cold Holding) 52.4F Chicken Nuggets (Heat and Serve Unit) (Hot Holding) 134.8F Chicken Patty (Hot Holding Unit) (Hot Holding) 144.7F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 43.1F
Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 41.8F            
Inspector Comments:
CFPM: Muhammad Jan; FS-78091; EXP: 11/5/2020

Correct cited violations within 5 and 14 calendar days.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Muhammad Jan 03/23/2018
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  03/23/2018 
  Inspector (Signature) (Print) Badge # Date
    2023