WENDY'S 2563

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment from outside walked into kitchen and began handling clean equipment at vegetable prep sink without washing hands. Operator discussed with employee who then washed hands. 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. At Low boy reach in cooler; sour cream (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler; sour cream (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.

Basic - Standing water in bottom of front counter lowboy reach-in-cooler. Advised Operator to remove standing water/repair/prevent.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw breaded chicken stored over box of orange juice, not all products commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At dry storage area, oil on floor from leak of oil container.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty license expired 1/14/2024 l

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. In cook line: employee handled raw beef and then handled cooked chicken without washing hands. Employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At cook line, single door stainless steel reach in freezer: open bag of raw chicken stored over a metal pan with open bag of raw fish. Operator stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At threaded faucet on wall above mop sink, no vacuum breaker.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag of raw chicken stored above cartons of lemonade and opened bag of raw fish stored above bags of sauce. Operator moved raw items to bottom shelf. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At chili warmer; chili (118°F - Reheating 9:05am); chili (135°F - Reheating 9:32am). Operator stated chili reheating since 7:32 am, at this rate chili has not reached 165°F for 15 seconds within 2 hours. 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 chili warmer; chili (118°F - Reheating 9:05am); chili (135°F - Reheating 9:32am). Operator stated chili reheating since 7:32 am, at this rate chili has not reached 165°F for 15 seconds within 2 hours. See Stop Sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink; threaded faucet at pipe coming down from ceiling, hose attached, no vacuum breaker.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Upright stainless; cut tomatoes (53°F -Ambient Cooling 9:12am); cut tomatoes (53°F - Ambient Cooling 9:38 am). Operator stated tomatoes held in walk-in cooker prior to being cut, cut/being held for 1 hour, at this rate the tomatoes will not reach 41°F within 4 hours. Operator moved to walk-in cooler. 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 and cut lettuce on 4 hour plan has no time marking; as per operator food on time since 10:30; operator time marked foods. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Cases of frozen lemonade and French fries stored on the floor in walk-in freezer; Operator stored food properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in cooler by drive through window have presence of mold like substance;