WENDY'S OLD FASHIONED HAMBURGERS

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handle raw dish ware then no hand wash no gloves then to RTE hamburger container and in use food utensils. Informed employee must wash hand and wear gloves when changing task or when dealing with RTE foods.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken tenders for hot hold 129F time not determined product was discarded by employee per manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders 129F time not determined employee discarded product in trash per manager.

High Priority - Employee ate or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating biscuit in break area and return to work and begin handing clean equipment without washing hands. Manager discussed with employee, employee washed hands. Corrected On-Site

Basic - Ice buildup around walk-in freezer door.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on walk-in cooler shelf over bottled waters. Manager discarded drink at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes stacked over three compartment sink without properly drying first.

Intermediate - Handwash sink used for purposes other than handwashing. Observed full pan on hand sink blocking use of sink by three compartment sink. Manager moved pan to proper storage area. Corrected On-Site

Basic - Stored food not covered. Observed bag of biscuits open and not covered for protection by prep station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed third pans stacked together without properly air drying. Manager separated third pans to dry properly. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil on the cook line floor. Manager removed items off the floor and stored items correctly. Corrected On-Site