WENDY'S PROPERTIES LLC

High Priority - Spray hose at 3 compartment dish sink lower than flood rim of sink. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Rinse cycle for chlorine dish washer measuring 113F. Service scheduled per operator.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracelets while preparing food. Second employee preparing food wearing a wrist guard that was not entirely covered by the glove. Employee removed the wrist guard. Corrected On-Site

Basic - Single-service articles improperly stored. Box of single service straws stored on floor in back employee area.

Basic - Current Hotel and Restaurant license not displayed. Displaying expired license. 02/01/2024.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Precooked chicken reheated in microwave at 97 F and placed in warmer . Reviewed with manager . Employee reheated to 207 F Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Manager unable to access employee date of birth . Reviewed with manager Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed to manager . Manager printed and posted sign Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee touched clothes and trash can then touched a clean container for food . Reviewed with manager who then reviews with employee . Employee washed hands

High Priority - Spray hose at dish sink lower than flood rim of sink. Reviewed with manager

Intermediate - Records/documents for required employee training do not contain all of the required information. No birth dates listed for employees . Repeat Violation

Basic - -Accumulation of debris inside warewashing machine. -Accumulation of debris on exterior of warewashing machine. Reviewed with manager

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf in dish washing area . Reviewed with manager .

Basic - Food ( boxes of fries and biscuits ) stored on floor in walk in freezer . Reviewed with manager.

Basic - Garbage on the ground and/or pad around dumpster. Reviewed with manager .

Basic - Standing water or very slow draining water in handwash sink in women's restroom . Reviewed with manager .

Portable fire extinguisher gauge in red zone by back door . For reporting purposes only. Reviewed with manager Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line

Portable fire extinguisher gauge in red zone by back door . For reporting purposes only

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (48F - Cold Holding); Operator placed item in walk-in cooler Re temp 42f Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray stored on top of counter single serve items and juice machine. Operator removed spray bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Exterior Dishmachine in prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on table in drive-thru. Operator removed phone. Corrected On-Site

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

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 0ppm Operator replaced solution, reading 100ppm 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. Tested at 0 ppm chlorine. Informed operator to use three compartment sink for sanitizing of all dishes. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Case of eggs stored above raw bacon. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (46F - Cold Holding); cut leafy greens (50F - Cold Holding) temped at 10:55am. Operator moved to freezer. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom of oven in Kitchen, to the right of the fryers, shows accumulation of debris. Microwave oven ceiling interior shows accumulation of debris. Repeat Violation

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. Educated employee and they washed their hands properly. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies observed in dining area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sausage and chicken. Employee moved to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Whole shelled eggs stored above raw bacon in reach in cooler. Employee moved to proper storage place. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half at front drive through cooler temped at 56F. Operator discarded. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area shows accumulation of debris. Soda dispenser unit shows accumulation of debris at drive through area. Repeat Violation

Intermediate - Microwave fan guard cover/splatter broken shield. Microwave on prep shelf in back of kitchen has broken fan guard.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomatoes not date marked after 24 hours f prepping. Operator properly date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen shows mold like substance by the fasteners.

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of machine shows accumulation of debris.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile missing in dining room, ceiling tiles water damage in dining room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earbuds above a food contact surface ito the left of the flat top. Employee keys stored above prep table in back opposite the three compartment sink. Employees moved both items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Yellow stacked 1/6 pans in dish area.

Basic - Food stored on floor. Case of French fries on floor of freezer outside and in the back of the restaurant.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven in back of kitchen on the dry storage shelf shows accumulation of debris on the interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on low three door cooler in kitchen opposite of the ice machine show accumulation of debris. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded employee drinks stored at the stand up cooler in front server area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41. shredded cheddar cheese (45F - Cold Holding); cut leafy greens (48F - Cold Holding); Temped at 10:02. Retemped at 10:18 Shredded cheddar at 39F Cut leafy greens at 41F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half n drive through area not date marked properly. Employee dated properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine in drive through area shows accumulation of debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade and coffee on back prep. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse on soda boxes in back dish area. Educated employee and they moved them to proper area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of the flat top next to the fryer shows accumulation of debris.

Basic - Open dumpster lid.

High Priority - Employee washed hands with cold water. Water temped at all hand wash sinks in kitchen temperatures range from 85F to 91 F.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four live flies in ware washing area and 1 live fly at front drive through. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vanilla frosty mix 48F, sliced tomatoes at 46F, raw burger at 47F. Sliced tomatoes moved to walk in cooler and retemped at 41F, operator added ice bags to raw beef, Re temped at 44F, vanilla frosty mix voluntarily discarded by operator. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spoon inside hand wash sink only at front drive through.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in all hand wash sinks in kitchen. Temperature 85F-90F.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris.

Basic - Current Hotel and Restaurant license not displayed. Displayed license dated expires 2-1-2022.

Basic - Employee with no hair restraint while engaging in food preparation. 1 Employee working cook line without a hair restraint.

Basic - Food stored on floor. Observed box of eggs on floor in walk in cooler.

Basic - Interior of oven has accumulation of grease/food debris. Observed in oven by back non used drive thru window.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit that holds raw beef by back drive through area, temperature gauge is broken.

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bicycle stored next to bread storage.

Basic - Single-service articles improperly stored. Box of to go cups on floor in dry storage.