WENDY'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shelled eggs 62 2nd temp 49 f Corrective Action Taken

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. Printed for management to sign and multiple employees sign. Next Unannounced inspection. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Dish washing room. Manager dryed floor at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer management removed ice from walk in freezer floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler management removed 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 observed no time mark on cheese cut greens tomatoes operator placed time mark at 10:00 am Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia above 200 ppm

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 67 f

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by 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. Employee touched French fries with bare hands while using scooper to place French fries in box holder. Discussed with operator the importance of wearing gloves while handling ready to eat food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: walk in cooler blue cheese 44 f shredded cheddar 44f operator placed in walk in freezer 2nd temp. All temps to 43 f at 11:30 am Cold holding: raw beef 47 f operator placed in reach in freezer 2nd temp all to 43 at 11:30 am Cold holding: main reach in cooler by hot warmer shredded mozzarella 47 f blue cheese 47 f American yellow cheese 48 f guacamole 60 f operator moved to walk in freezer 2nd temp all temps to 43 at 11:30 am Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damaged ceiling tiles at kitchen and dinning area. Ceiling tile missing. Outside guests restrooms. - From follow-up inspection 2021-07-21: Ceiling tiles replaced. Time Extended Corrective Action Taken