WENDY'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee raw beef over the top of ready-to-eat mayonnaise in walk-in cooler. Operator completely removed employee raw beef from walk-in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) on cook line. Refilled sanitizer dispensing automatically at at 100ppm, recommend operator mix manually to manufacturer's instructions and test each batch.

Observed electrical wiring in disrepair. For reporting purposes only. Under left side triple sink in back kitchen, large electrical attachment pulled out of wall. By drive thru window, ice cream machine cord at wall hookup to left damaged.

Basic - Observed gray-like substance on wall caulking behind front service handwash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler by front line chili, half and half (49F - Cold Holding) for 15 minutes per operator. Operator iced Down foods for rapid cooling. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drink machine top by drive through window, top of hot holding unit next to fryer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of drink machine at drive through window. Operator cleaned Corrected On-Site Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands at dishwashing area handwash sink, rubbing with soap 5 seconds. Spoke with employee and manager, employee rewashed hands properly before returning to work. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line drop-in cooler by grill raw shell eggs (57F ambient - Cold Holding) for less than 2 hours. Operator moved to walk-in cooler, ambient temperature 40F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of soda machine by drive through soiled.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corner of cook line, top part drop in cooler raw shell eggs (50F ambient - Cold Holding) for one hour per operator. Operator moved eggs into walk-in cooler, ambient temperature 41F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of drink machine by drive thru window soiled.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and disrepair to ceiling vents and tiles to left side entrance into restaurant. Warning - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Floor in disrepair in walk-in cooler, beginning to warp and trap debris between cracks. Warning - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside at back of kitchen. Warning - From follow-up inspection 2024-07-31: Time Extended

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Operator hung the hose to restore air gap. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not properly reheating to allow temperature of degrees Fahrenheit for 15 seconds within 2 hours. cooked beef chili in back kitchen (62F at 9:20 to 72F at 9:40 - Reheating), per operator reheating a total time of 1 hour 40 minutes. Operator placed entire tray in preheated oven for rapid reheating. Provided operator with reheating handout. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef chili in front of kitchen (112F - Hot Holding) for 1 hour per operator. Operator stirred chili, temperature 137F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By front counter in drop in cooler, half and half (45F - Cold Holding); individual creams (49F - Cold Holding) for three hours per operator. Operator voluntarily discarded the foods. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed tomatoes in back kitchen. Discussed with manage need to wash produce before cutting.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Nonfood-contact surface soiled with gray/mold-like substance inside cabinet underneath piping and around drain at self-serve station.

Basic - Observed buildup or stain inside toilets. Women's restroom.

Basic - Reach-in cooler fan guard at front service area have accumulation of soil residues.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator wiping hands on pants while engaging in food preparation. Educated operator on proper hand washing and changing gloves while in food preparation. Corrective Action Taken

Basic - Equipment in poor repair. Observed several reach-in cooler gaskets torn.

Basic - Floor soiled/has accumulation of debris. The manager had floor cleaned during inspection. Corrected On-Site

Basic - Food stored on floor. Observed box of spicy chicken on floor in walk-in freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walkincooler Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters uncovered

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. *Cut lettuce 55°F cold holding, *blue cheese 52°F cold holding in reachin cooler across from cookline . Product replaced Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken nuggets 116°F hot holding, nuggets voluntarily replaced Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times in drive through

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in drive through