WENDY'S 7863

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men' restroom

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled step ladder to replace paper towel and proceeded to put on gloves before washing hands to continue working with ready to eat foods. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. Corrected On-Site

Basic - Ice buildup- Single door reach-in freezer. Manager cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. Bottom shelf a single door reach in freezer soiled with food debris. Manager cleaned during inspection

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelf across from triple sink. Dried during inspection. Corrected On-Site

Basic - Open dumpster lid. Employee closed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Cheese (53F - Cold Holding) .Per Employee food item in unit less than 4 hours. Item not prepared or portioned today. Manager moved to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. PIC lacks knowledge of big 6.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees wearing dangling bracelets while preparing food. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter handwashing sink. Sign provided to operator.

High Priority - Construction onsite dust debris on cooked bacon and cooked Chicken nuggets. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Station- ; Sliced Tomatoes (41-56F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Manager moved top part to walk in cooler to quick chill. Corrective Action Taken

Basic - Containers of Shortening stored on floor front of walk in cooler. Manager elevated. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling jewelry. Repeat Violation

Basic - Dishwashing machine in poor repair. Instructed Manager to use triple sink until unit is fixed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling jewelry while serving food to customers.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer 50 ppm. Instructed Manager to use triple sink until unit is fixed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Station- Blue cheese crumbles (48-50F - Cold Holding); Shredded cheese (50F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed ice buildup in unit. Manager add ice to quick chill. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and adjust headset proceeded to wrap a sandwich without removing gloves nor washing hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Container of blue cheese crumbles has no time marking. Manager time marked during inspection. 10:30AM- 2:30PM Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and sweater stored above container of clean potatoes next to first drive through window. Manager removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station- Sliced cheese (41-50F- Cold Holding. Per manager food item in unit less than 4 hours. Observed pan overfilled. Manager removed top part and stored in walk in cooler to quick chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top bags of breads on racks by first drive through window. Employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. .Wet wiping cloth stored on prep table by sandwich station. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy in front counter -; Creamers (49F); Chocolate milk (49F - Cold Holding). Per manager food items in unit less than 4 hours. Manager moved to walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cut tomato has no time marking. Manager time marked 10AM- 4PM. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table - Burger patties (113F - Hot Holding). Observed secondary flat top temperature low . Employee turned temperature higher. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored in same rack as individually wrap potatoes by drive through first window. Employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing dangling bracelets.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by storage room.