WENDY'S 12321

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -open package of uncooked chicken patty over open package of uncooked fish patties in upright reach in freezer. Operator moved fish to top shelf. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Diana unable to answer inspectors questions on cooling parameters and reheating parameters. Educated operator and provided cooling and reheating handouts. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees handling food were wearing watches and bracelets while handling food.

Basic - Ice buildup in reach-in freezer. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -10 ppm, operator primed sanitizer and ran again, 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in lobby

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ice buildup in upright reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on upright reach in freezer -dry storage shelves beside walk in freezer -underside of soda dispenser in lobby

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons and ladles on cook line, operator inverted. Corrected On-Site

Basic - Stored food not covered. -potato wedges in upright reach in freezer

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin by drive thru. Operator cleaned. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of drink dispenser in lobby

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch scooping ice and making drinks - From follow-up inspection 2025-03-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler drawers on front line - From follow-up inspection 2025-03-03: Time Extended

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -underside soda dispenser in lobby and drive thru 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. -out of service sign posted on machine. New machine on order.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee preparing and cooking food. Repeat Violation

Basic - Equipment in poor repair. -gaskets on walk in cooler door. -fan in walk in freezer

Basic - Food stored on floor. -shortening stored on floor in back area. Corrected On-Site

Basic - Light not functioning over fryers on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line. -exterior of ice machine

Basic - Old labels stuck to food containers after cleaning on clean dish storage rack.

Basic - Reach-in freezer interior have accumulation of soil residues on cook line.

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

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Open package of chicken stored over French toast in upright freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamer, 51 f, sour cream, 51 f, held less than four hours stated manager. Sour cream and creamers were transferred to walk in freezer for a quick chill. After half an hour, creamer 42 f, sour cream 40 f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spray hose interior is soiled. Residue buildup surrounding drink nozzles in dining room and by drive thru area.

Basic - Clean ladles not stored inverted or in a protected manner on the front line. Corrected On-Site

Basic - Dishmachine in poor repair. Operator has a sign, not in use.

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

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit on the front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath the heat lamps have a grease buildup on the cooks line. Filters under hood suppression system has a residue buildup.

Basic - Uncleanable knife block in use to store knives by prep sink area.

Basic - Unwashed romaine lettuce stored over prepped onions in walk-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Chemical stored over paper towel dispenser. -Soap over gloves in rear storage area.

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. Machine is not in use.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on drink holders. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, started at 11:00am. At 2:20pm, over 3 hours later, chili 119F.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Per operator, new batch of chili, including hamburger meat, started at 11:00am. At 2:20pm, over 3 hours later, chili 119F. Operator turned reheating unit to the correct setting at this time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of bacon oven - dispenser chute for vanilla frosty

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees on cooks line with bracelets and watches. Manager coached employees. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area Repeat Violation

Basic - Equipment in poor repair. Reach in cooler at front counter not operating. Repeat Violation

Basic - Floor area(s) covered with standing water, near self service soda machine in dining room.

Basic - Floor soiled/has accumulation of debris under fryers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of reach in freezer soiled. Employee cleaned. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of ice machine - shake machine nozzles soiled with orange colored residue - reach in coolers soiled on main cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink throughout kitchen. Provided paper napkins. 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. Operator unable to provide details for each individual employee.

Basic - Accumulation of debris inside warewashing machine.

Basic - Drain cover(s) missing in mop sink.

Basic - Employee drinking in a food preparation/service area. Employee drinking beverage at front service counter.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet on 2 cooks.

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area.

Basic - Equipment in poor repair. Inoperable reach in refrigerated drawer unit at front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris and grease under ovens and fryers.

Basic - Food stored on floor. Potatoes and buns in rear holding area. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Shake machine spigots chipped where beverage is dispensed.

Basic - Ice buildup in reach-in freezer next to ovens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - food residue in reach in freezer near ovens

Basic - Single-service articles not stored inverted or protected from contamination. Consumer to-go cups not inverted. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly under cabinet next to self service soda machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind three compartment sink and behind vegetable wash area.