WENDY'S OLD FASHIONED HAMBURGERS

Basic - - From initial inspection : Basic - -Bathroom door left open other than during cleaning or maintenance. -Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Reviewed with manager - From follow-up inspection 2025-09-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in bread room in front area - From follow-up inspection 2025-09-02: Time Extended

High Priority - Live, small flying insects found 1 flying insect in back kitchen area , 1 flying insect by doors in dining area . Reviewed with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - blue cheese 52 F, shredded cheddar 51 F under 30 minutes . Manager voluntarily discarded food items Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored next to to go cups on shelf in front counter area . Manager relocated chemical spray bottles Corrected On-Site

Basic - Uncovered food stored at cook line in warmer exposed to splash from water leak in top area of hood system. Manager states the area is wet vacuumed every hour . It is not raining at time of inspection . Manager closed station down and relocated food to opposite station . Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of whole tomatoes) stored with ready-to-eat food ( bottles of milk ) in walk in cooler . Manager rearranged food Corrected On-Site

Basic - Water draining onto floor surface from wall in hallways near restrooms . Per manager leak from roof area through the wall . It is not raining at time of inspection . Manager dried floor at time of inspection Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary in the front counter area . Manager changed solution . Recheck 200 ppm quaternary Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chili reheated at 10:00 am at 135 F-148 F at 12:10 pm . Steam table knob wasn't turned on to the correct setting . Manager discarded chili Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheated at 10:00 am at 135 F-148 F at 12:10 pm . Steam table knob wasn't turned on to the correct setting . Manager discarded chili

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. No cold water with hot water reaching 122 F at hand wash sink in back food prep area in kitchen area . Reviewed with manager handwashing safety .

Intermediate - Records/documents for required employee training do not contain all of the required information. No employee date of birth information provided . Reviewed with manager

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on food prep counter in front kitchen . Employee relocated purse Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Reviewed with manager

Portable fire extinguisher gauge in red zone n front kitchen area . Reviewed with manager . For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mix berry frosty (52F - Cold Holding) front frosty machine. Operator moved frosty mix berry to walk in cooler. Re temp Frosty Mix Berry (20f cold holding);at 10:59 am Corrected On-Site

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 and the time removed from temperature control can be determined. Raw shell eggs. Operator time marked the eggs Corrected On-Site

Basic - Equipment in poor repair. Walk in freezer outside door gasket soiled and torn Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over sour cream in walk in cooler. Item moved. Corrected On-Site

Basic - Equipment in poor repair. Broken white discharge plate inside ice machine.

Basic - Single-service articles improperly stored. Single service items stored on floor in outside storage area.

Basic - Accumulation of black mold-like substance in the interior of the ice chute in self service area

Basic - Unwashed fruits/vegetables ( tomatoes ) stored with ready-to-eat food.( cut lettuce ) in walk in cooler - manager rearranged food Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in front counter area - manager placed folded paper towels in holder - reviewed with manager that hand wash sinks must be stocked at all times and proper hand washing Corrective Action Taken

Basic - Accumulation of black mold-like substance in the interior of the ice machine in back kitchen area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee wearing multiple bracelets one with long strings on her wrist while making sandwiches - manager instructed employee to remove bracelets - employee removed bracelets Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves heavily soiled

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Shell eggs stored inside reach in cooler on cooks line tempted at 63F, reach in cooler was not plugged in. Manager placed in reach in freezer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At front counter, discussed with manager, manager placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Discussed with manager.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gustavo hired over 60 days Discussed with manager Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Employee prepping Frosty machine with watch on, discussed with manager. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -2 employees without hair restraints, discussed with manager, manager gave hats to employees to wear. -Manager engaged in Food contact without a hair restraint, manager placed hair net on. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bottom of reach in freezer soiled with ice and old food. Discussed with manager. -Gaskets on walk in freezer outside. Discussed with manager. -Mop sink outside soiled discussed with manager. -Walk in freezer floors soiled with old food, discussed with manager. -Non-operating walk in cooler soiled with mold, discussed with manager. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. -On cooks line, manager turned to-go upside down containers -Single-service articles improperly stored. -Single service boxes in outside dry storage (nonoperating walk in cooler) stored on floor discussed with manager. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -Wet mop in back storage area, manager hung wet mop up. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer bucket on cooks line, tested at 0ppm, manager changed solution. Tested at 200ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Employee slicing tomatoes for immediate service, without gloves. Employee washed hands and put gloves on. Discussed with manager. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dispensing System mixing sanitizer chemical too strong Tested at 400ppm, manufacturer's specifications are 200ppm. Per manager to hand mix solution to proper strength until dispensing system is fixed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Gustavo hired over 60 days.

Basic - Current Hotel and Restaurant license not displayed. -Change of ownership, new license not displayed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Employee wearing bracelets while prepping food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -Employees without a hair restraint prepping food. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. -Across from fryers Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler not operating and used as dry storage, soiled heavily with mold like substance.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Across from walk in cooler soiled with food and ice accumulation.

Basic - Wet mop not stored in a manner to allow the mop to dry. -Wet Mop stored on floor near soda boxes. Corrected On-Site