WENDY'S 12729

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Upon entering restaurant observed employee seating on the dining room , then observed employee entering the kitchen and started to prepared food without washing first. Advised manager or proper hand washing procedures to be train with employee , 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. Cook line steam table next to flat top grill sausage gravy 98F hot holding Per operator product stored for approximately 30 minutes Operator moved to microwave to be reheated to 165F+ Corrective Action Taken

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not use sign attached, per operator dishwasher machine is broken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter: while scooping French fries with bare hands Cashier touched fries while packing it. Operator trained employee on proper handoff RTE food with gloves. Employee wear gloves Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door reach in freezer: raw chicken stored over French toast. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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 make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At front counter near prep area: cooked chili 133F at 9:32 ; 150F at 10:07am. Reheating since 8am as per operator. Food did not reheat to 165F within 2 hours. Operator removed to conventional oven to reheat to +165F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided poster to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In chemical holder near front counter: Spray bottle of blue chemical not labeled. Operator labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No bin with a closed lid provided in female bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line: Oil dripping from hood.

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

High Priority - Toxic substance/chemical( bathroom cleaner bottle )improperly stored above prep table next to cooler on front counter area. Operator removed Corrected On-Site

Basic - Bathroom facility not clean. Hand washing sink on mens restroom. Advised operator to clean Corrective Action Taken

Basic - Boxes with French fries and chicken inside walk-in freezer stored on floor. Operator stored properly Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under shelves outside walk-in cooler

High Priority - Employee handled soiled equipment ( personal call phone)or utensils and then engaged in , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.while preparing tomatoes. Employee washed hands Corrected On-Site

High Priority - Food with mold-like growth. Observed a container with strawberries inside walk-in cooler. Operator discarded See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep area. Operator provided Corrected On-Site

Basic - Ice buildup in reach-in freezer by prep area. Operator removed ice Corrected On-Site