WENDY'S #1701

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53°F - Cold Holding); raw burgers (52°F - Cold Holding); cut tomatoes (54°F - Cold Holding) in the walk in cooler as per operator less than one hour, they turned off the walk in cooler to stocked the food. Observed raw patties (52°F - Cold Holding) at the prep area as per operator less than 1 hour, operator placed food in the freezer. Observed half and a half (46°F - Cold Holding) at the front counter as per operator less than 2 hours. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cut tomatoes, shredded lettuce, mozzarella cheese, onion rings with no time marked, as per operator less than 30 minutes, operator time marked food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shake nozzle machine soiled at the drive thru area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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 walk in cooler ambient temperature at 54°F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags, jackets, bottles of water stored on top of prep table.

Basic - Food stored on floor. Observed oil container stored on the floor. Corrected On-Site