WENDY'S #02072

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine- build up of black like substance.employee cleaned and sanitized. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee packing ready to eat fries for a customer order, missing hairnet

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee-Women and Men's bathrooms.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked several raw shell eggs, then grabbed a fajita to prep a burrito order,using same gloves, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle-customer self service machines. Employee cleaned and sanitized Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a watch, after manager instructed, employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Front counter, manager provided. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers on piles, stacked wet. Employee removed from stack to allow air dry. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs (60 - Cold Holding), observed non pasteurized raw shell eggs left to ambient temperature, per manager food held less than one hour, employee placed on cooler for a quick chill. Corrective Action Taken

Basic - Bathroom facility not clean. Women's toilet, yellow stains on smaller toilet.

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. Hot holding potatoes, French toast, per store manager, food on time one hour ago, operator placed time labels. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Raspberry lemonade nozzle, Employee cleaned and sanitized. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Several boxes of food , inside WIF

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), operator made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cook line. Manager provided. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop seating on bottom of mop sink, Employee removed and stored properly Corrected On-Site