WENDY'S OLD FASHIONED HAMBURGERS

Intermediate - Food-contact surface soiled with food debris. Amber pans for hot holding soiled with old food.

Basic - Current Hotel and Restaurant license not displayed. Operator printed out license and displayed it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on storage shelf by the dish washer area. Operator moved wet nesting containers to be properly air-dried. Corrected On-Site

Basic - Nonfood-contact surface soiled with dust. The two vents at the front counter.

Basic - Plastic containers stored inverted or in a protected manner. Operator flip over containers. Corrected On-Site

Basic - Single-service articles are stored next to the sink, where the paper towel exposes them to drips from people's hands. Operator moved paper towel. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started at 6:43am, temperature taken at 9:11am 139F

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 6 seconds

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then touched to go cup without washing hands

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

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

Basic - Employee with no hair restraint while engaging in food preparation. All employees put hair nets on Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at front to go window, handle removed Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in office 1 fly in dish area

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. Provided manager with DBPR Form HR 5030-103 Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with multiple bracelets that hang down and watch preparing food, employee left work area

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers under fry station soiled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer in kitchen soiled

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on shelf operator separated them to dry properly. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floors and floor drains under equipment soiled, heavy by drive thru.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave operator had employee, cleaned it Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes behind ice machine have a mold like substance on them.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager answered phone then put gloves on and started making food without washing hands, discussed proper hand washing procedure

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (52F - Cold Holding); cut lettuce (55F - Cold Holding) on cook line, manager put back in walk in cooler Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to bacon, manager removed Corrected On-Site

Basic - Employee eating while preparing food. Employee eating bacon as he was making it

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager making food with bracelets on that dangle, manager removed bracelets Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Manager preparing food with no hair restraint on, manager put hair net on Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Up right reach in freezer next to ice machine

Basic - Employee with no hair restraint while engaging in food preparation. Employee on line engaging in food preparation with no hair restraint on, employee put visor on Corrected On-Site

Basic - Food stored on floor. Case of chicken nuggets on floor in walk in freezer, chicken picked up off floor Corrected On-Site