WENDY'S #11612

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice buildup in reach-in freezer/kitchen near the office.

High Priority - Raw animal food stored over canned/bottled drinks./raw shell eggs over bottled drinks in walk in cooler/ Corrected On-Site

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./manager Yanne walked in in the middle of the inspection/ Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./one water filter expired/above mop sink/filter replaced. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./soda machine in dining room exterior soiled.

Basic - Single-service articles improperly stored./a box of single service cups on floor/near mop sink/ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times./water pitcher inside front counter hand sink/ Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack. Repeat Violation

Basic - Ice buildup in reach-in freezer door.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues./straight up reach in freezer across from kitchen hand sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./half and half 52F, less than 4 hours, front counter reach in cooler/moved to walk in cooler, rechecked 45F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front hand sink/ Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.

Basic - Light not functioning./one light bulb above the oven, cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./observed kitchen employee cracked eggs then pick up a spatula to store the egg yolk without washing hands/advised/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sausage gravy hot holding at 90F, less than 4 hours/reheated to 172F/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./ice dumped at front hand sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some employees training expired.

Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on storage rack.

Basic - Food stored on floor./soda boxes, back kitchen/ Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses./next to ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./front counter reach in cold drawer gaskets soiled.

Basic - Raw fruits/vegetables not washed prior to preparation./whole tomatoes/ Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, cook line/rechecked 200ppm/ Corrected On-Site

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. Operator has a service call in for dish machine. Operator is sanitizing all utensils manually in separate sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

Basic - Worn, torn and/or soiled floors/carpeting. Under fryers. Ice machine.

Basic - Accumulation of debris inside warewashing machine.

Basic - Ice buildup in up right reach-in freezer next to cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tong hanging in equipment next to cook line. Corrected On-Site

Basic - Up right Reach-in freezer interior have accumulation of soil residues next to cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair./walk in cooler gaskets torn. - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer door. - From follow-up inspection 2022-04-13: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at front counter by the register.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw bacon 60F on kitchen table, less than 2 hours/moved back to walk in cooler, rechecked 50F in 20 minutes. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed one kitchen employee wearing a watch while preparing food/ Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation./long hair swinging from one kitchen employee/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor./soda box, back kitchen/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./raw burger meat reach in cooler gasket soiled.

Basic - Single-service articles improperly stored./a case of single service salad boxes on floor, back kitchen/ Corrected On-Site