WENDY'S PROPERTIES LLC

High Priority - - From initial inspection : 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. Spoke with management about wash rinse sanitiser procedure until dish machine is in working order. Corrective Action Taken - From follow-up inspection 2023-07-20: Dish machine has a service call scheduled. Time Extended - From follow-up inspection 2023-07-21: Dish machine 00 ppm, maintenance has been scheduled. Establishment is using manual sanitizing method. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in front line 3 live flies near rear exit Flies not landing on food or food contact surfaces

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: sour cream 50 degrees F, half and half 54 degrees F. Employee cut portions and moved to reach-in cooler. Re-temps: sour cream 43 degrees F, half and half 42 degrees F Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink of front line

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk-in cooler not tracked when it was placed in freezer and then pulled to walk-in cooler. Operator dated beef Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of women's restroom and men's restroom ran for a minute 77 degrees F

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile near line by ice machine

Basic - Floor soiled/has accumulation of debris. Under cooking equipment of line has grease accumulation Black mold-like substance on wall in corners of dish pit area

Basic - Food-contact surface not smooth and easily cleanable. Soda nozzle at fountain by drive through window. Operator replaced nozzle Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at end of line

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink of front line

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Hand sink next to dish machine runs less than 10 seconds at a time through sensor

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. -Dishwasher (Chlorine 0ppm) Discussed setting up three compartment sink with operator during time of inspection.

High Priority - Employee dish machine handles soiled containers at dish machine then began handling food items without washing hands Discussed proper hand washing procedures with operator

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -2 cracked shell eggs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chocolate milk (54F - Cold Holding) Item held out of temp for less than 4 hours

High Priority - Toxic substance/chemical improperly stored. -chemical cleaner stored next to crackers and condiments at drive-thru Operator moved chemical during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -wiping cloth in hand sink next to dish machine

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Damaged/spoiled/recalled food not properly segregated. -2 cracked shell eggs

Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -standing water at mop sink -standing water at soda fountain station (dining room)

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of food residue -microwave adjacent of hens sink has accumulation of food residue Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryer have accumulation of grease -exterior of pressure fryer has accumulation of grease -hood filters have accumulation of grease -exterior of hot holding station has accumulation of food residue -reach in cooler at hot holding station gasket has accumulation of food residue -handle of biscuit warmer has accumulation of food residue

Basic - Old labels stuck to food containers after cleaning. -metal pans at dish drying rack

Basic - Stored food not covered. -cut lettuce in walk-in cooler

Intermediate - Backflow preventer broken. Mop sink backflow preventer missing bell cap and not functioning. Manager made phone call to plumber to set up repair.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soda nozzles in lobby and drive thru have soiled debris.

Intermediate - Handwash sink not accessible for employee use at all times. Scratch pad in hand wash sink in prep area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee filled the paper towels. 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. Had operator set up 3 compartment sink, and will not use dish machine until functioning properly.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to coffee machine. Employee discarded drink immediately. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cook line with no hair restraint or beard guard.

Basic - Food stored on floor. Case is soy bean oil on floor in back of dry storage. Employee moved oil to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves had food debris in interior Repeat Violation

Basic - Open dumpster lid. 1 dumpster lid open.

Basic - Single-service articles improperly stored. 1 case of cups on floor. Operator lifted and placed the case on the shelf. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drive their counter next to cookies and clean single service. Employee moved drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet yes during food prep. Employee removed bracelets. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor in rear near soda box in bag system.

Basic - Floor soiled/has accumulation of debris. Walk in cooler and freezer floor soiled with debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung to dry in mop sink area.