WENDY'S PROPERTIES LLC

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle, manager removed at time of inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. - From follow-up inspection 2025-11-18: Time Extended

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

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands prior. Discussed proper hand washing procedures.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag next to soda box. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle, employee removed at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on container above 2 compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44 F, operator moved to another cooler at time of inspection. Corrective Action Taken

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

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. Employees signed at time of inspection. Corrected On-Site

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. Need employee training completed for 4 employees.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys above reach in cooler, operator removed. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 50 F, half and half 60 F, operator placed on ice at time of inspection. Corrective Action Taken Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting over prep sink, operator unstacked at time of inspection. Corrected On-Site

High Priority - Employee washed hands with cold water at handwash sink next to office.

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

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 cheese on top of reach in cooler has no time mark. Operator stated it was taken out at 6:30 am. And labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce at 66 F, operator reheated to 165 F, Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink and drive through window area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was ran for approximately 3 minutes and temped at 91 F.

Basic - Floor area(s) covered with standing water in prep and dish area. Repeat Violation

Basic - Food stored on floor. Bulk jug of oil on floor being used as a door stop for back door. Repeat Violation

Basic - Handle of scoop in shredded cheese. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave in dry storage area near office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer at fry station build of food debris. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door held open with bulk jug of oil.

High Priority - Toxic substance/chemical improperly stored. Observed polish cleaner stored on dry storage shelf Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed on floor near mop sink Corrected-observed employee dry mop floor at mop sink Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on floor of cookline Corrected-observed employee place on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on walk-in freezer fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin freezer on cookline Corrected-observed employee clean reachin freezer on cookline Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken raw shell egg stored with intact raw shell eggs on reach in cooler on cook line. Observed second broken raw shell egg stored in walk in cooler with intact raw eggs. Manager had employee dispose of both eggs at it,w of inspection.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs ambient air in reach in cooler on cook line at 50 °F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes temped at 9:55 am at 51 °F and prepped at 9:20am item stored in walk in cooler, shredded cheddar cheese temped at 10am at 44 °F and prepped at 9:20am. Re temped at 11:01 am, cut tomatoes 43 °F, shredded cheddar cheese 43 °F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of oven cleaner stored in three compartment sink. Employee relocated at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink next to office. Employee filled paper towel dispenser at time of inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets on all reach in coolers soiled. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed DM not dispensing sanitizer properly. Advised manager to discontinue use and use three compartment sink to clean dishes.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on back prep table by three compartment sink. Employee moved to designated location at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on back prep table by DM and three compartment sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes on drying racks by two compartment sink and three compartment sink stacked wet on storage shelf. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed dishes on drying racks in kitchen with old prep labels not removed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping clothes on prep tables in between uses not stored in sanitizer bucket. Employee disposed of wiping clothes at time of inspection. Corrected On-Site