WENDY'S OLD FASHIONED HAMBURGE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and started preparing spicy chicken without washing hands first. Coach employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (55F - Cold Holding); cobb salad (44F - Cold Holding) under reach in cooler across cook line. As per manager for less than an hour. Manager moved cobb salad to walk in cooler. Manager voluntarily discarded shredded cheese.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris. Employee started cleaning microwave. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler near handwash sink across the window.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing grout in dry storage area near walk in cooler, front counter, and cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (100F - Hot Holding); cooked eggs (90F - Hot Holding) at hot holding cabinet, as per operator for less than one hour. Operator is discarding products as they transition to lunch.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. Observed standing water on floor inside bun walk dish area by mop sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside bun walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not labeled at the front window. Operator labeled the sugar. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (49 F - Cold Holding)as per employees lees than 2 hours. Employee placed cheese inside the reach in cooler. Corrective Action Taken

Basic - Reach-in freezer interior has accumulation of soil residues .

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair at the front counter. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.Observed at the reach in cooler preparation table.

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair located by the soda machine. Also observed reach in cooler gasket torn. Repeat Violation

Basic - Open dumpster lid. Operator closed it. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair located by the soda machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler/freezer interior soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice cream machine nozzle soiled at drive thru area. Observed soda machine nozzles soiled at lobby area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees working at cook line with no hair restraint. Repeat Violation

Basic - Ice buildup in walk-in freezer door.

Basic - No conspicuously located ambient air temperature thermometer in reach in freezer at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at men bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood nozzles soiled with accumulated grease at cook line.

Basic - Observed accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Observed open dumpster lid.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cracked shell eggs to manipulate the containers of bacon without washing hands. Informed the manager and employee that he need to wash his hands before switching task. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bag of French fried (72 F - Cold Holding) at shelf under fryers. As per manager for less than two hours. Manager moved the bag to the reach in freezer for rapid cooling. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with accumulation of black mold like substance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water in front of soda machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil with handle touching the cheese at preparation table. Operator moved the handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at preparation table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (60° F - Cold Holding) at reach in cooler front counter. And half and half milk (67 - Cold Holding) at preparation table front counter. At for manager for less than 30 minutes. Manager moved the cheese to the walk-in cooler for rapid cooling. And discarded the half and half milk individual packages. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Operator started to clean up. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed the reach in cooler at front counter at 56°F for more than 15 minutes. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit located al front counter.

Basic - Standing water in bottom of reach-in-cooler located at front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Guacamole (54°F - Cold Holding); Cheese (62°F - Cold Holding); burritos (54°F - Cold Holding) at reach in cooler preparation area. As per manager for less than two hours. Manager moved the products to the walk in cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer solution at dishwasher machine at +400 ppm. Manager called Ecolab. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at cook line not maintained the products cold. Temperature at 57°F. And door of the reach in cooler is disrepair located at window services. Manager called the technician. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil with handle on the scrambled eggs. Manager removed the utensils. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a box with single service articles on the floor next to filters area. Manager picked up the box. Corrected On-Site