WENDYS

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler on both sides of make line. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution near front counter tested at 0ppm quaternary ammonium. Manager remade solution and retested at 200ppm. Corrected On-Site

Basic - Open dumpster lid. Right lid on right dumpster is open.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in both reach in coolers under make line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/single-service. Employee beverage stored over take out cups on dry storage rack.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler opposite side of fryers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs in a pan on top of equipment in kitchen. Per manager, eggs left out of the refrigerator for approximately 10 minutes. Shell eggs moved to walk in cooler. Temperature retaken at 45F ambient. Also, observed cut tomato at 53F and shredded cheese at 52F in cooler on make line. Manager states products placed on make line 20 minutes prior. Observed lower door open with a bucket propping open the door. Manager states equipment is not working properly and maintenance is working on the issue. Both products were placed on ice and temperature 20 minutes later on cut tomato was 38F and shredded cheese was 42F. Corrective Action Taken

Basic - Equipment in poor repair. Make line cooler not maintaining temperature. Door to unit propped open to defrost the unit, per manager, and maintenance request has been put in. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frosty machine at 50F. Missing piece of equipment that aerates mix. Person in charge began moving mix to walk in cooler. Has been in machine for 2 hours per person in charge. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Insect light stored over condiment storage in drive thru. Also, insect light stored over bag in box soda.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili in walk in cooler at 47F. Manager stated cooling overnight. Manager discarded Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili cooling overnight-47F-Manager discarded.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheating after 2 hours 135F. Manager put chili on stove, 184F after 2.5 hours. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical bottle, employee drink and employee bag stored with boxes of gloves. Manager moved all items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of mold like substance in interior top near chute of machine. Calcium build up on ice chute in dining room.

Basic - Food stored on floor. Box of ketchup stored on floor behind office. Manager picked up ketchup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle exterior at drive thru drink station soiled. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front hand sink has zero ppm. Manager dumped bucket.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk CO2 is not secured. The chain was found and an attempt to connect it to the wall was made. Corrective Action Taken

Basic - No copy of latest inspection report available. Observed the last inspection was not available for review.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the bulk ketchup holder in the dining area has food residue in it. Items were being moved to the kitchen for cleaning. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed bagged single serve lids and straws under the tea drain area in the dining room. These were moved to the back. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed the ketchup cups were not inverted in the dining area. These were turned over. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. veggie burger patties (45°F - Cold Holding) in reach in cooler on make line, per manager veggie burgers have been in cooler since the previous day with no additional prep and where suppose to be discarded this morning, manager discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (48°F - Cold Holding) in reach in cooler by drive through window, per manager butter has been in cooler for approximately three hours, moved to walk in freezer, retemped below 41°F. veggie burger patties (45°F - Cold Holding) in reach in cooler on make line, per manager veggie burgers have been in cooler since the previous day with no additional prep and where suppose to be discarded this morning, manager discarded. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Broken fan guard in walk in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash station by office.