Wendy's of Shallowford

Inspector notes: Observed melted cheese placed on the serving line with a temperature of 120*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Cheese was heated to 169*F before it was placed back

Inspector notes: Observed facility is holding the TCS foods on the line and the time posted on the food was 10:00-2:00 pm (EHS was doing the inspection at 9:00 am) (Ex sliced cheddar cheese, shredded iceberg lettuce, sliced tomatoes, sliced swiss cheese, shredded cheddar) C/A: If time without temperature control is used as the public health the time when the food was placed on the line has to be accurate COS: Manager instructed the employees to put the right 4 hour time on the food