WENDY'S PROPERTIES LLC

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees engaging in food preparation with no hair restraint. The 2 employees put on a hair restraint. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Migdalia expired 3/2025 Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cook line area wearing bracelet while preparing sandwiches. Operator had employee remove jewelry. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans and containers stacked together without properly air drying.

Basic - Floor soiled/has accumulation of debris. Floors under prep sink area, fryer area and drive thru area soiled. Ceiling has accumulation of dust by soda box storage rack.

Basic - Food storage container melted/broken. Multiple pans on dry dish rack

Basic - Interior of microwave has accumulation of food debris. Microwave in cook line area. Operator had employee clean microwave during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach in coolers throughout kitchen soiled.

Basic - Open dumpster lid.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator filled sanitizer container corrected to 50 ppm Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Migdalia G. Expired in April

Basic - Employee eating while preparing food. Cook filled box with French fries, then ate a fry, discussed designated employee eating area with manager on duty

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, ran 2 cycles, 50 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched visor, put gloves on to get fries out of freezer, no hand wash. Discussed with manager on duty

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, sanitizer container empty, operator added sanitizer, corrected to 50 ppm. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on prep cook, cook removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Self serve soda machine under plastic, on top of ice lever

Basic - Standing water in bottom of reach-in-cooler. Cooler at front counter, operator cleaned out Corrected On-Site

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. Dish machine sanitizer at 0ppm, operator ran dish machine a few times and unblocked sanitizer beam, now at 100ppm Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler and walk in freezer floor soiled Throughout the kitchen under and behind equipment

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using cell phone then put clean dishes away without washing hands

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/ 2 managers on shelf do not have a food manager certification, 4 employees engaging in food preparation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making food has a watch on Employee making food has a bracelet on Employees took jewelry off Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee handling clean dishes and food with no hair restraint on, employee put visor on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Under equipment, under 3 compartment sink, under dish machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer

Intermediate - Handwash sink not accessible for employee use at all times. Lemonade container in hand sink by front counter, manager removed container Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned ice machine Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind soda machines in dining area, behind refrigerator by front counter

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0ppm. Manager fixed to 100ppm. Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager began in stacking dishes to properly air dry. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cut lettuce, cooked burgers, cream soup, cheese sauce