WENDY'S #11886

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored over cooked sausage in upright freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue buildup surrounding the ice nozzles in dining room. Repeat Violation

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in storage area.

Basic - Interior of microwave has accumulation of substance/grease/food debris. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,48 f held less than four hours transferred to walk in cooler for a quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled by the three comp sink area. Residue build up surrounding the drink nozzles in the dining room and drive thru Small green and white cutting boards are stained. Repeat Violation

Basic - Dishwashing rack has accumulation of soil residues.

Basic - Food not stored at least 6 inches off of the floor.Soda boxes.

Basic - Holes in wall above three comp sink area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled in the front line area. Vents are soiled in the back line area. Wipe down the exterior of all equipment in kitchen. Hood filters are soiled with dust under the hood suppression system.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee touched ears and continued working without washing hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of raw chicken stored next to French fries in the upright freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose by the three comp sink is soiled. Drive thru and dining room drink nozzles are soiled. Cutting boards are stained and grooved

Basic - Accumulation of debris inside warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up by the three comp sink area. Residue build up under the heat lamps at fryer station.

Basic - Unwashed tomatoes stored over ready to eat lettuce in walk-in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding drink nozzles in dining room.

Basic - Cutting board has cut marks and is no longer cleanable.Green cutting board

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance by three comp sink.

Basic - Unwashed tomatoes stored over cut lettuce in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to potatoes in walk in cooler. Open package of raw chicken stored over cooked chicken in upright freezer.Repeat Violation** Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,51 f,lettuce,50 f,cheese,51 f held less than four hours.Walk in cooler was turned off by employee because a delivery was supposed to come.Manager turned the cooler on. After .5 hour lettuce,40 f,beef,39 f,cheese sauce,47 f.Ambient temperature,38 degrees f. Shredded cheese,50 f held less than four hours at fry station area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards are stained. Drink nozzles are soiled in the dining room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Dishmachine is in poor repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking is soiled by the three comp sink area. Walk in cooler are gaskets are soiled.

Intermediate - No soap provided at handwash sink.Ladies restroom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Swiss Cheese ,48 f held less than four hours transferred to walk in freezer for a quick chill.After .25 hour,40 f. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Yoan Molina. Corrected On-Site

Intermediate - Employee training does not include food allergen awareness information.Juana Facenda. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Juice and soda nozzles in drive thru area are soiled.Small white cutting boards are stained.

Intermediate - Handwash sink used for purposes other than handwashing.Mug is at front line handwash sink. 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/Yoan Molina.

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.Brandon Coats,2/18/17.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Ladies restroom.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.

Basic - Dishmachine is in poor repair.Technician is on site and stated establishment is waiting on a part for the dishmachine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On-Site Repeat Violation

Basic - Holes in wall by three comp sink area.

Basic - In-use tongs stored on equipment door handle between uses.Tongs stored on wire rack by the oven at the cooks line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside chicken machine and inside fryer cabinets have a grease build up. Caulking in the dish room is soiled. Gaskets are soiled at cooks line.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Connected sanitizer, then 50ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Muenster cheese, 51 Jalapeño Jack cheese, 48 Advised operator to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning and washing chemicals stored over gloves and paper goods in storage area outside walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tomato slicer with food residue in kitchen. - French fry holding unit Food debris build up - soda dispenser nozzles, at drive thru and both self service units in dining room (corrected on site) - Reach in freezer interior soiled at fry station (corrected on site)

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at drive thru. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean portion scoops stored in dirty container. Manager washed container. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee with watch and bracelets, one employee with bracelets. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. On cooks line.

Basic - In-use tongs stored on equipment between uses. Tongs stored on wire reach next to oven on cook line. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wall/caulking around sink in dish room - Exterior of Henny Penny at cooks line - fryer cabinets in kitchen - walk in cooler exterior door soiled

Basic - Single-service articles improperly stored. Portion cups at front counter not stored inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed lettuce over ready to eat lettuce in walk in cooler. Corrected On-Site

Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and mop room area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine 3 cycles.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner on rack with single service items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at drive thru. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at drive thru preparing drinks wearing bracelets.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at burger station with no beard guard.

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

Basic - Equipment in poor repair. Torn gasket on reach in freezer drawer.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at drive thru.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets scooping ice at drive thru

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers on storage shelf.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on storage shelf.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over condiment packets in walk in cooler.