WENDY'S

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) Observed chemical dispenser not functioning properly. Operator placed quaternary sanitizer manually, rechecked 400ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: beef patties (45F - Cold Holding); cheese (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Per operator, cooler door left open for food delivery. Operator placed products in freezer to quick chill.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (128F - Reheating) at 8:52; reheating since 7:10 - 155F at 9:10 At current rate of reheating product did not reach 165F within 2 hours. Operator turned up unit to high heat setting. Rechecked 173F Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At tall stainless reach in cooler.

High Priority - Employee wiped her face and then engaged in food preparation stirring chili without washing hands. Employee washed her hands. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation area at drive through window. Must be reinstalled in the same location where removed. Warning - From follow-up inspection 2024-12-02: No hand sink at drive through window. Admin Complaint

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. Sliced tomatoes held at make table 2 - no time marked.

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/ Sophie Joseph. Corrected On-Site

Intermediate - No soap provided at handwash sink. Men"s bathroom - soap provided. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

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. burger locker - burgers (64F-66F - Cold Holding) operator states not portioned or prepared today and held more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burger locker - burgers (64F-66F - Cold Holding) operator states not portioned or prepared today and held more than 4 hours - see stop sale. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook placed raw burger Pattie's on the grill with bare hands and then proceeded to put one glove on and touched cheese with the gloved hand, but did not wash her hands before putting the glove on. Cross contamination could occur by putting gloves on without washing hands. Cook washed hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45°F-48°F, on cook line cooler. Manager stated for less then 3 hours. Operator placed ice bags on meat to cool . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink . Operator provided. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burgers 97°F, used for chili. Operator stated for less than one hour. Hot holding unit off. Manager placed burgers in walk in freezer for quick cooling. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - 1 Shell eggs in use or stored with cracks or broken shells on cook line. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times at drive thru window. Soda machine blocking sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front counter and in dish area. Operator placed paper towels on sinks. Corrected On-Site