WENDY'S PROPERTIES LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream mix held at 46F. Operator replaced with new bag of mix, 40F. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.reach in freezer door handle had oily substance. Operator cleaned . Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Missing at end of cookline by reach in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on prep table by wrap station. Operator removed glasses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on metal pans on clean dish shelf. Operator removed labels. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm. Operator replaced solution, tested at 200ppm Corrected On-Site

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. First attempt held 0PPM. Manager turned machine off and on again. Tested again at 50PPM Corrected On-Site

High Priority - Live, small flying insects found 3 flies found in dishwasher area. Manager killed all three. Corrected On-Site

Basic - Floor of walk in freezer soiled with food debris. Employee cleaned floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on drying rack. Manager removed labels. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Dish machine not currently being used. Ran to test and tested at 0ppm. Manager has three compartment sink set up to wash, rinse and sanitize dishes Warning - From follow-up inspection 2025-02-05: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: sour cream packets (65F - Cold Holding); whipped butter packets (62F - Cold Holding). Product was in well next to lemonade dispenser. Dispenser was blowing hot air onto product. Manager moved to enclosed cooler. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For Quaternary Ammonium strips

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one transfer registered 6-27-2024

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment had 3 new hires that started and don't have proof of food safety training.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over tomatoes

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees past due on system

Basic - Equipment in poor repair. Observed do no use sign on dish machine. Sanitizer not testing properly. Manager has current service call on unit and is primarily washing with three compartment sink

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by front counter. Manager placed paper towels at sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table across from triple sink. Manager removed phone. Corrected On-Site

Basic - Floor drains soiled/has accumulation of debris.

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. At 0ppm. Manager called maintenance and scheduled appointment. Corrective Action Taken

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

Basic - Standing water or very slow draining water in handwash sink at end of cook line.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled. Manager cleaned during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink in drive thru. Manager placed at sink. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor drains under triple sink and prep sink heavily soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets.