WENDY'S

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed on hot food line raw shell eggs (111F - Hot Holding); sausage patties (117F - Hot Holding). educated person in charge on hot holding food. Person in charge voluntarily discarded both items.

Basic - Ceiling/ceiling tile shows damage from water in front dining area.

Basic - Ice buildup in reach-in freezer in back kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Open dumpster lid.Person in charge closed lid. Corrected On-Site

Basic - Ice buildup in reach-in freezer next to ice machine in main kitchen area .

Basic - No copy of latest inspection report available.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef chili start time 6:54am End time 9:03am (153F - Reheating) Person in charge stated it was a reheat and start time was time stamped at 6:54am. Person in charge voluntarily discharged chili.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed beef chili start time 6:54am End time 9:03am (153F - Reheating) Person in charge stated it was a reheat and start time was time stamped at 6:54am. Person in charge voluntarily discharged chili. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in walk in freezer gaskets soiled with mold like substance.

Basic - Single-service articles improperly stored on floor in dry storage room. Person in charge removed from floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Person in charge inverted single service containers on cooks line. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink. Person in charge inverted mop. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - 3 Ceiling tile missing in dining room area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in front kitchen area employee preparing food with wrist watch. Person in charge had employee remove watch and wash hands. Corrected On-Site

Basic - Ice buildup in reach-in freezer in back kitchen area next to ice machine.

Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen by mop sink. Person in charge inverted. Corrected On-Site

Basic - Ice buildup in walk-in freezer outside on East side of Building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles improperly stored. Observed in. Front kitchen area Coffee filter not covered. Person in charge covered coffee filter's. Corrected On-Site

Basic - Ice buildup in reach-in freezer next to ice machine in back area of kitchen.

Basic - No copy of latest inspection report available.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ground beef temperature at 46°F in Walk in cooler. Person in charge stated it was from your 8/17/2022 Educated Person in charge on cooling procedures. Person in charge discarded ground beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef temperature at 46°F in Walk in cooler. Person in charge stated it was prepared on 8/17/2022 Educated Person in charge on cooling procedures. Person in charge discarded ground beef. Observed 8:30 am Beef chili reheat temperature at 137°F. Person in charge stated and date marked start time at 6:09am. Educated Person in charge on reheat procedures. Person in charge discarded Beef Chili.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed 8:30 am Beef chili reheat temperature at 137°F. Person in charge stated and date marked start time at 6:09am. Educated Person in charge on reheat procedures. Person in charge discarded Beef Chili.

Basic - Floor area(s) covered with standing water. Observed Standing water on floor in out side Walk in cooler and by 3 bay compartment sink. The water on floor by 3 bay compartment sink is from air return ceiling vent leaking.

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Manager posted current license. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee open drink cup on food preparation area next to lemonade beverage machine. Manager discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor throughout front kitchen area and fountain beverage machine.

Basic - Open dumpster lid. Manager closed dumpster lid. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers in the front cooler at 47°F. Manager stated they were brought up 3 hours earlier. Manager placed in Reach in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrective Action Taken Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge no knowledge of ice point thermometer calibration of 32°F. Educated person in charge.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on Walkin freezer floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted. Manager corrected by inverting filters. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese at 61° in top of Reach in cooler. Operator stated there for 2 hours. Manager removed to freezer to get to correct temperature. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on mop sink hose in rear of building.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary tests strips were available. Operator stated that they were ordered.

Basic - Hood ventilation system inadequate as evidenced by condensation accumulation on walls/ceiling. Observed ceiling condensation dripping in front of Three compartment sink, along vent on front counter, and in Walkin cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in outside Walkin freezer closest to the building.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in men's bathroom. Emailed operator a sign. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan cover.