WENDY'S PROPERTIES LLC

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two eggs with cracks stored in cook line reach in cooler. Operator voluntarily discarded eggs.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tile in the front area of the kitchen. Observed a missing ceiling tile in the back dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 45F cold hold. Cheese in unit less than 4 hours all other foods in the unit in temperature compliance. Was unable to get 2nd temperature Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee engaged in food prep with no hair restraints. Discussed the need to use hair restraints while working with food.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in production area containing foods removed from its original container not labeled with common nane Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 50 F on counter, Cheese 56 F in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed water emptied in handwash sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food with no beard guard. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, manager labeled at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over yellow mustard in walk-in cooler Corrected observed employee place on proper shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on shelf above oil and potatoes near drive thru window Corrected-observed employee remove Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cookline preparing food with no beard guard Corrected observed employee place beard guard on Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on cookie container handles Corrected -observed employee remove Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin freezer on cookline Corrected observed employee clean Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-07-28: Cutting board has cut grooves. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Oven interior has build up of food debris. Soda nozzles in drive thru and lobby soiled.

Basic - Floor and wall area soiled/has accumulation of debris behind dish machine and behind fryer equipment. Two ceiling tiles in lobby are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at drive thru blocked by trash can. Inspector moved trash can to not block hand sink. Corrected On-Site

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

Basic - Pans dried with a towel/cloth after dish machine. Employee stopped drying pans and set pans out to be air dried. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly by dish machine and one fly by exit door.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese Sauce 118F at fry station. Employee reheated in microwave. Recheck 170F. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee making sandwiches with no hair restraint.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eggs at 124F Manager voluntarily discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris by dish machine. Floor drains soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese Sauce 97°F. Manager moved to microwave to reheat. Recheck 210°F. Corrected On-Site

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Water leaking from cooling unit in walk in cooler. Water is dripping onto floor creating standing water. Employee mopped standing water and manager will call maintenance. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floor drain under dish machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior. Soda nozzles in dining room.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut lettuce, cheeses, and jalapeños. Discussed food storage with manager.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At <100ppm. Manager changed bucket and fixed to 200ppm. Corrected On-Site