WENDY'S 1948

High Priority - Single-use gloves not changed when damaged or soiled. Cook touching slices of cheese with torn gloves. Cook went to wash her hands and changed gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice Shute at soda machine for customer self service cooler. Operator cleaned during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Hand soap stored over Food service gloves in back kitchen area. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. To go boxes stored on floor in outdoor storage shed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer raw chicken opened from commercial packaging over fully cooked sausage. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed Inspector thermometer 32F in ice water, operator thermometer 45F.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled under sink by register area. Advised operator to label spray bottle.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in the storage room by kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed time stamp stickers on clean food storage pans at dish rack. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. At walk in cooler food storage shelves.

Intermediate - Certified Food Manager 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.

Basic - Stored French toast not covered in reach in cooler next to steam table. Operator covered. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Raw breakfast chicken 145°F cooking in fryer. Operator returned to fryer and cooked to 190°F. Corrected On-Site

Basic - Ice buildup in reach-in freezer at the back of the kitchen Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (60F - Cold Holding); on top part of cold holding unit by flat top; as per operator food out of temperature for less than four hours; Eggs moved to different cold holding unit; Corrective Action Taken

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- sliced tomatoes at cook line; as per operator on time since 9:30 am; operator time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (129-132F - Hot Holding) at the cook line; food out of temperature for less than four hours; food not stirred; operator stirred food; rechecked to 135° F Corrected On-Site

Basic - Food stored on floor. Box of potatoes stored on the floor by flat top ; manager stored properly Corrected On-Site

Basic - Ice buildup in reach-in freezer by steam table;

Basic - Food stored on floor. Biscuit oil container/storage area/corrective action taken/operator stored oil container back on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters/prep area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Vending machine exterior soiled. Soda dispenser/frontline