WENDY'S PROPERTIES LLC

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed one employee at front line cook with gloves on while touching kitchen prep tables, clothes, and exposed to skin. Discussed proper hand washing with manager and employee. Employee change gloves, and wash hands before wearing new gloves at time of inspection. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 133°F at 9:23 AM began reheating at 7:25 AM on service line.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 133°F at 9:23 AM began reheating at 7:25 AM on service line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at drive-through station. Manager provided paper towels at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located at drive-through station. Manager provided soap at a time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Multiple boxes of skin on fries and chicken tenders stored in walk-in freezer floor. Manager removed all food from floor at time of inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dairy in hopper 46 F in frosty dispenser near drive thru. Holding for one hour . Machine turned off. Manager turned machine on Recheck daily at 40 F Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit ( walk in cooler ) with food to be served to customers. Manager discarded drink Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of tomatoes) stored with ready-to-eat food ( cut onions) in walk in cooler . Manager rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A few containers of diced cooked chicken 46 F stored in walk-in cooler. Discussed with operator about the difference between ambient cooling and cold holding while working with time/temperature control for safety food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At drive thru. Provided. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Dish machine not functioning for sanitizer, three-compartments sink set up to sanitizing food contact surfaces. Repeat Violation

High Priority - Employee washed hands with cold water. Observed employee washed hands in hand wash sink with water temped 81 F. Discussed with manager about handwashing required to used water at 85F or higher.

Basic - Equipment in poor repair. Dish machine is not sanitized properly, "do not use" sign posted. Repeat Violation

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. Dish machine with chlorine tested 0ppm after ran multiple times. No warewashing at time of inspection, operator setup three compartment sink and contacted service company at time of inspection.

Basic - Equipment in poor repair. Dish machine is not working properly.

High Priority - Employee washed hands with cold water. No hot water at least 100 F provided in all handwash sinks at the establishment.

Intermediate - No soap provided at handwash sink. Handwash sink at ware washing area. Manager provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2-3 minutes in all handwash sinks, temped 95-97 F. Hot water temped 100+ F at dish machine and three compartment sink with the 2nd water heater.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tucked her shirt into her pant outside of the office, then returned to work with food on cook line with the same gloves. Discussed with manager, manager discussed with employee and she discarded gloves, washed hands properly and placed on new gloves. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Drive thru window, manager provided at time of inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a container of white cheese sauce temped 46 °F cooling more than 6 hours from last night in walk-in cooler. Discussed with operator about proper cooling times and temperatures, 135 to 70 °F within first 2 hours and 135 to 41 °F within total of 6 hours. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a container of white cheese sauce temped 46 °F cooling more than 6 hours from last night in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of white cheese sauce temped 46 °F cold holding in walk-in cooler. Operator discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a full container of white cheese sauce deeper than 2-4 inches and covered with lid, cooling from last night in walk-in cooler. Discussed with operator about proper cooling procedures. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the drive thru station. Operator provided. Corrected On-Site

Basic - Dumpster overflowing garbage. Garbage on the ground and/or pad around dumpster. Open dumpster lid.