WENDYS OLD FASHIONED HAMBURGER

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on container on the shelf by Three compartment sink. Operator killed fly and placed container at Three compartment sink to be cleaned and sanitized.

High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frosty machine: chocolate frosty (51F - Cold Holding) operator stated he had just set machine up. Walk in cooler: frosty (46F - Cold Holding); frosty (45F - Cold Holding); bacon (46F - Cold Holding); hamburger (44F - Cold Holding); sour cream (45F - Cold Holding) cooler is blowing at 40F, operator stated during morning there is a lot of prep going on and door may have been propped open for an amount of time. Operator opened freezer door to help drop foods internal temperature down to 41F or below. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. 3 spray bottles of cleaner on prep table next to container of liquid margarine, operator placed chemicals at mop sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in freezer next to mop sink. Interior soiled of reach in cooler on cooks line. Ice bin back top corners soiled by Togo window. Both soda dispensing nozzles soiled. Both frosty dispensing nozzles soiled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above ice machine. Metal pieces holding ceiling tiles up is bent above the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on prep table by liquid margarine container. 1 opened drink in reach in cooler by front counter. Operator discarded drinks. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind cooking equipment on cooks line. Under Three compartment sink and shelf by sink. Behind ice machine.

Basic - Food stored on floor. Biscuits and buns in walk in freezer. Oil on floor near walk in cooler door. Operator placed items on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal grates above fry/nugget warmer. Reach in cooler on cooks line gaskets and metal door jam soiled. Shelf under soda machine in lobby. Old drink holders soiled by lemonade dispensing jugs. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket on cooks line with a piece of bacon in it, operator made a new bucket. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone in the hallway towards the office.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager touch lettuce on cooks line while talking to inspector about time marks. Spoke to manager about no bare hand contact to use gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger (48°F - Cold Holding); frosty mix (47°F - Cold Holding); sauces (47°F - Cold Holding) cheese (48°F - Cold Holding) walk in cooler operator stated a truck delivery was made earlier and door was propped open for 30-45 minutes. Fans blowing 43°F. Warning

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. Operator had labels printed on counter no time marks on lettuce and tomatoes. Operator placed labels on items. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gwen Griffin 1/22/2016.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4 employees working at time of inspection no current up to date certified manager.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage cup on shelf above cooking oil outside of walk in cooler. Repeat Violation

Basic - Food stored on floor. Box of biscuits in biscuit walk in cooler on floor. Operator placed off of floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on floor blowing towards cooks line soiled.

Basic - Single-service articles improperly stored. Observed Togo cups on floor in biscuit walk in cooler. Operator placed on shelf. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink across from prep table. Repeat Violation