WENDYS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef burgers on far right side of cook line at 126F. Person in charge turned up heating element, reheated to 168F during inspection. Corrected On-Site

Basic - Drain cover(s) missing. Drain cover missing at drain at mop sink below hand wash sink at triple sink.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Ceiling vents over clean dishware storage at triple sink with debris accumulation. Floor at bag in box soda storage area with debris accumulation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in interior walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of lemonade machine with debris accumulated on sides of machine, around buttons. Cabinet under front counter hand wash sink with debris accumulated. Exterior of reach in units where door meets exterior with mold like substance accumulation. Repeat Violation

High Priority - Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed employee with burn on wrist with fabric gauze wrapped around hand/ wrist working with food without glove. Observed liquid from raw burger patties absorbed on gauze. Person in charge pulled employee from line to apply wash hands and apply impermeable bandage, made aware employee must wear bandage and glove. 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. No time mark on tomatoes, lettuce, cheese held on time due to label maker not functional at time of inspection. Person in charge hand wrote time mark and added to products. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ground beef for chili in walk in cooler with no date tracking.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off to right side handle at front counter. Water only reaching 81F.

Basic - Floor soiled/has accumulation of debris. Floor behind fryers either grease buildup. Floors and drain under triple sink with debris buildup. Several ceiling vents with mold like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plate at dining room with buildup. Wheels and piping behind fryers with grease buildup.

Basic - Outer openings not protected with self-closing doors. Self closer at back door disconnected.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler below make line broken, not giving accurate temperature. Person in charge replaced. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up pitcher in hand wash sink. Person in charge spoke to employee. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in interior and exterior walk in freezer. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with gloved hands, then handle cooked chicken to place in pan with same gloved hands. Person in charge spoke to employee who washed hands. Person in charge redropped chicken and cooked to 194F. 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. Tomatoes held on time per time paperwork with no time mark. Person in charge discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce at 124-130F on line. Person in charge began reheating. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink by triple sink. Also, dispenser not working at hand wash sink by front register. Person in charge fixed and provided towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoop in use at ice bin at drive thru missing handle. Person in charge provided scoop with handle. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Interior. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then return working with food on grill line. Spoke to employee during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef across from cookline double panned at 44-48F. Person in charge lidded and removed extra pan. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle at dispenser at drive thru with debris buildup. Also, ice chute in dining room with mold like substance buildup. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager with food handler training, not CFM. Has been manager for 3 months.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop in ice bin. Person in charge states new one is ordered, replaced with large ice scoop. Corrective Action Taken

Basic - Food stored on floor. Case of lettuce stored on floor in walk in cooler. Person in charge raised. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer indoor with ice buildup on floor. Person in charge states has work order in. Corrective Action Taken

Basic - Single-service articles improperly stored. Case of cups stored on floor in dry storage. Person in charge raised. Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's restroom out of order due to draining slow. Person in charge states has work order in. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to sleeves of wrapped single service to go cups. Employee removed spray bottle of cleaner to properly store. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored in a location that is exposed to splash/dust. Racks with wrapped hamburger buns stored under dripping ice tea machine across from mop sink in prep area Operator moved rack of buns away from dripping ice tea machine.

Basic - Food stored on floor. Container of oil stored on floor in dry food storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (47-50F - Cold Holding) on cook line in top of reach-in cooler across from grill at drive thru area. Observed pan of eggs were on top of a 2nd pan. Discussed with employee about being doubled pans keeps the cold away from eggs. Operator placed eggs in reach-in cooler and retemped at end of inspection at 45F Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to wrapped sleeve of single service to go cups on shelf under POS at front counter. Employee removed spray bottle of cleaner to properly store. 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and area behind ice chute at self dispensing soda machine in dining area soiled. Operator cleaned during this inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from triple sink unable to properly air dry

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler at drive thru area soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at drive thru make table area soiled

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at drive thru area and at front counter. Operator emptied bucket and remade solution. Retested at 200ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bleu cheese crumbles (46F - Cold Holding); shredded cheddar cheese (45F - Cold Holding) in top of sandwich unit. Employee stated items went in cooler at lunchtime but the lids were off when they got busy. Operator placed lids on cheeses to chill Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-08-09: At callback cut tomatoes 48F and sliced Asiago cheese 49F. Operator voluntarily discarded both foodsAdmin Complaint Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made salad (46°F - Cold Holding) in bottom reach-in cooler next to drive thru window. Operator stated salads were made fresh this morning and came out of walk-in-cooler at 41°F. Operator removed salads from reach-in cooler and placed in nearby colder reach-in cooler to chill. Rechecked temp of salads at end of inspection at 43°F Corrected On-Site Repeat Violation Admin Complaint

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. Shredded cheese, cut tomatoes and cut lettuce using TPHC at sandwich making station near drive thru window has use by 24 hour label instead of the 4 hour label. Operator stated employee printed out incorrect label. Operator printed out correct label and adjusted time to 4 hours from time items came out of walk-in-cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray can containing toxic substance stored above bacon bits near grill close to front counter. Operator removed Lysol spray to properly store Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on bun storage cabinet on cooks line at drive thru soiled. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature of reach-in cooler near drive thru window 45-46°F. Operator stated the cooler just had gaskets changed and causing door to bounce back open if not carefully closing. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler near front counter soiled Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vanilla frosty mix (48°F - Cold Holding); shredded jack cheese (49°F - Cold Holding); cheese sauce (47°F - Cold Holding); in walk-in-cooler. Employee had door of walk-in-cooler opened while putting truck away. Also,small raw beef patties (48-50°F - Cold Holding) in top of reach-in cooler across from drive thru grill. Operator stated he put beef in cooler about 20 minutes prior from walk-in-cooler. Operator placed beef in freezer to chill Corrective Action Taken Warning - From follow-up inspection 2021-08-06: Raw beef in top of reach-in cooler across from drive thru grill 50-54°F. Operator stated raw beef patties were stocked up about 20 minutes ago. Admin Complaint

High Priority - - From initial inspection : 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. bleu cheese crumbles (48°F - Cold Holding); cut lettuce (49°F - Cold Holding); sliced Muenster cheese (49°F - Cold Holding) in top of reach-in cooler at drive thru area. TPHC board dated 7/9 with items times at 4pm. Repeat Violation Admin Complaint - From follow-up inspection 2021-08-06: At callback TPHC board shows foods expired at 2pm. Spoke with person in charge and she stated foods were restocked but time was not changed on board. Admin Complaint