WENDY'S #11772

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head set then clean utensils without changing gloves or washing hands, discussed proper hand washing procedures with manager

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili heating temp 95F at 9:58am . Should've be ready by 9:37am . Stop sale. 144F temperature taken at 10:00, time to be at 165F is 9:37am

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili heating temp 95F at 9:58am . Time marked that temperature to reach 165F is by 9:37am . Stop sale. 144F temperature taken at 10:00, time to be at 165F is 9:37am

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries on line at 120F, operator voluntarily discarded Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for dumping sink in front counter. Operator cleaned hand sink restoration of handwashing purposes. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 Caitlin worked more 60 days not completed training.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelets on that hang down, discussed with manager, manger had employee remove bracelets Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. 3 female employees no hat or hair restraints during preparation of food. Discussed it with manager, employees put hats on Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer handle soiled and grease buildup. Discussed with manager and she directed staff clean it. 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 and the time removed from temperature control. Cheese not time marked manager determined time and marked the cheese Corrected On-Site Repeat Violation

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 handling French fries grabbed French fries box from the top fingers touching the fries. Discussed with employee. The employee served the fries to customers than put on gloves. 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 and the time removed from temperature control. Cheese was not time marked. Manager determined time and marked item. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on a soda box under prep table. Manager removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep line. Manager discussed with employee to eat in the break room.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes and back side of Ice machine soiled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mixer valve moved operator fixed it, water now 100F + Corrected On-Site Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Under dry storage and dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets. no

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in front bathrooms was 85F, operator contacted company's district maintenance while inspector was on site to request work oder to fix. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, ice chute on beverage station in dinning area. Operator had employee clean. -in-place.Corrected On-Site Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, gaskets on reach-in cooler on cook's line and top of cookie oven.

Basic - Open dumpster lid, operator closed. Cardboard dumpster had overflow of cardboard onto pad, operator put cardboard in dumpster. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Behind ice machine, floor on hot line, under equipment.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes and back of ice machine

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator will split the items to air dry

Basic - Floor soiled/has accumulation of debris. Behind ice machine