WENDY'S PROPERTIES LLC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine and frosty machine soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers on drying rack.

Basic - Standing water in bottom of reach-in-cooler. Water in reach in cooler on line.

Marked exit/path to marked exit blocked. For reporting purposes only. Back door blocked with cart. Manager removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 55 F in reach in cooler, manager placed on ice. Corrective Action Taken

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato wedges 118 F, employee voluntarily discarded. Priority: High Priority

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup. Priority: Basic

Basic - Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain in handwash sink next to 3 compartment sink. Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 61 F, employee placed on ice at time of inspection. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys on counter, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 2 compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48 F in reach in cooler on cook line, employee placed cut tomatoes in another cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on counter. Employee removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. Portion cups at self service area not inverted, employee inverted at time of inspection. Corrected On-Site 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 hair then began to prep food. Discussed proper hand washing procedures.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food with no hair restraint. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 2 compartment sink. Repeat Violation

Basic - Food stored on floor. Chicken nuggets on floor in walk in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Single service bowls not inverted in dry storage. Employee inverted at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled next to lemonade. Operator labeled at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemonade machine in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting of metal pans on dish drying rack. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets if reach in coolers.

Basic - Old labels stuck to food containers after cleaning. Old labels on metal pans on dish drying rack.

Basic - Open dumpster lid.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer on cooks line.

Basic - Water draining onto floor surface at soda boxes near walk in cooler .

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. See stop sale. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters not protected near coffee machine, operator placed in bag at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm, operator replaced sanitizer and tested 200ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs with out washing hands or changing gloves. After cracking raw shell eggs clean spatula and pan spray was touched with the same gloves on.

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. See stop sale. Per operator all items were taken out at 6:30 am.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream machine in drive thru area.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees preparing food. Operator had employees put on hairnets. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers above 2 compartment sink. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed in walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to fryers.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator cough in hand and proceeded to handle customer food. At service window.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs ambient temperature 74 F,

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. Sliced American cheese on cooks line at room temperature, time marked for over 5 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 45 F, Operator reheated Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles on top of food warmer. Employee moved at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill top on cook line encrusted with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink next to three compartment sink. Moved at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at front of kitchen next to service counter. Paper towels provided at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On cooks line above food warmer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with bracelets on while prepping food.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee preparing food with ineffective hair restraint.

Basic - Employee with no hair restraint while engaging in food preparation. Operators are preparing food without hair restraint. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal pans stacked on dish rack unable to properly air dry.

Basic - Equipment in poor repair. Gaskets torn on reach in cooler on cook line.

Basic - Floor area(s) covered with standing water. At mop sink near walk in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease on cook line and under cooking equipment. Floor in dining room soiled.

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked throughout kitchen

Basic - Food stored on floor. Lemonade in walk-in stored on floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer through out kitchen.

Basic - Single-service articles improperly stored. Boxes of single-service items on floor in dry storage area. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Whisk stored in front handwash sink. Spatula stored in back handwash sink. Removed. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Battery dead. Sink by office.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. In dining area.

Basic - Food stored on floor. Box of fries in walk in freezer. Moved onto shelf. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Moved to proper storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by garbage can. Operator moved at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Gasket on reach in cooler by front counter soiled with moldy like substance.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed large silver ice scoop used to dispense cracked next to ice machine. Operator discarded scoop at time of inspection. Corrected On-Site

Basic - Food stored on floor. Two cases of chicken nuggets on floor in walk in freezer. Operator moved boxes off floor at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler under coffee machine by front area.