WENDYS

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside the reach in cabinet under the sandwich make station.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies on cases of crispy onions and portion cups. Discussed pest control with management and manager has service call in.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam well: chili, started reheat at 7:05am, time taken 9:10am (127F - Reheating). Manager finished reheating product in the microwave. Re-temp was at 165f at 9:35am Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed cracked drip tray at strawberry frosty machine

Basic - Water leaking from pipe where water filters are by dry storage

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chilis on front counter and drive thru window started reheating at 6:50am secondary temperatures taken at 9:03 and 9:05- re temp chili- at 9:03am (150F - Reheating); re temp chili at 9:05am (155F - Reheating). Manager put chili in microwave and reached 165f for both containers Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of toilette cleaner on top of coffee machine. Manager removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2022

Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in cooler next to frosty machine by drive thru window

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of chili was at 92 degrees after 2 hours of reheating. Manager voluntarily discarded product

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Batch of chili was 92 degrees in warmer by drive thru. Initial reheat time was 6:40am. Time taken was 8:45am. Batch of chili was at 147 degrees at 2 hour mark. Time started at 6:49, time taken 8:50. Manager got chili transferred to container and microwaved retemped at 180 degrees Corrective Action Taken

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. Pans of cheese sauce in walk in cooler not dated. Manager dated product Corrected On-Site