WENDY'S

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled clean fryer basket to prepare food; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: cooked chicken nuggets (129F - Hot Holding) As per operator, stored since 15 mins. Advised operator to reheat to 165F.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked burger patties, as per operator cooked then frozen 2 days and 3 days prior; not date marked. Advised operator to date mark. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Employee corrected to Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw shelled eggs to cook then changed gloves opened freezer and handled cooked sausage; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw spicy chicken in open bag and regular raw chicken in open bag stored over cooked sausage in open bag. Employee stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table: cut lettuce (46F at 9:45am; 47F at 10:10am- Cooling) As per operator, cooling since 8am. Item stored over stacked. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator removed to quick chill. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in freezer, cooked and chopped chili meat prepared and stored for 2 days as per employee, not date marked. Operator date marked. Corrected On-Site

Basic - Single-service items stored under drain lines that are not shielded to intercept potential drips. At dry storage area,several single service articles stored under leaking drain line.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies landing on electrical wire beside steam table with chili 1 flies flying around in dish washing area. 1 fly landing on front counter. Admin Complaint - From follow-up inspection 2024-06-19: 2 flies flying around in kitchen area, 1 landing on burger storage tray. 2 flies flying around in office area. Admin Complaint

Basic - - From initial inspection : Basic - Heavily soiled carpeting in dining room. - From follow-up inspection 2024-06-19: Same. Carpet heavily soiled in dining room producing a foul odor. As per operator and text messages viewed, carpet cleaning company is slated to come later today. Time Extended Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched her hair then served chocolate frosty and scooped French fries; no hand wash. Advised operator about proper hand washing requirements. Operator discussed with employee. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched her cell phone in the dining area then went to prep area and served chocolate frosty and scooped French fries; no hand wash. Advised operator about proper hand washing requirements. Operator discussed with employee. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy stainless steel single door reach in cooler near cashier area: packets of sour cream (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy stainless steel single door reach in cooler near cashier area: packets of sour cream (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.

Basic - Employee drinking water from a cup in a food preparation or other restricted area. Employee stooped drinking. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on clean container inverted on clean rack.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator corrected Triple Sink (Quaternary 400ppm) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (128F - Hot Holding) held under 2 hours - operator increased temperature to reheat to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Whisk in to go station hand sink - operator removed. Corrected On-Site

High Priority - Raw animal food( raw breaded )chicken stored over or with ready-to-eat food ( cooked sausage)in a freezer - not all products commercially packaged. Operator stored properly Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout the perimeter wall of back room

Basic - Ice buildup in reach-in freezer .

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Seating outside on kitchen counter raw shell eggs (70F - Cold Holding). Per operator product removed from cooler for approximately 20 minutes. Operator moved product back to reach in cooler Corrective Action Taken

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

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands on cook line. Operator washed hands and wear gloves Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed light blue cloth towels stored inside both hand washing sink on front counter area Observed metal pans stored inside hand washing sink next to ice machine. Operator removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed several opened bags with raw chicken stored above bags with French fries inside reach in freezer across from flat top. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with chili (90°F Hot holding)inside steam table on front counter area. Per operator product stored for approximately 2.5 hours. Operator moved product to Microwave for reheating. Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed a container with chocolate cream stored on the floor inside walk-in cooler. Operator stored properly. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Across from ice machine. Repeat Violation