WENDYS OLD FASHIONED HAMBURGERS

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on line changing task, laving line.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on table next to bag in box. Bath room cleaner stored on prep sink. Spray bottle of cleaner stored on shelf above prep table.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next 3 compartment sink

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Next to mop sink and water heater

Basic - Food not stored at least 6 inches off of the floor. Nuggets stored on floor in walk-in freezer

Basic - Food stored on floor. Ketchup packets and paper goods stored on floor in back storage area Potatoes in employee area

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls next to mopsink

Basic - Objectionable odors in bathroom or other areas of the establishment. Bad orders at both entry ways and the dining area.

Basic - Unclean building components, attachments or fixtures. Legs on Fixed tables in lobby

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat foods on speed rack

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Worn, torn and/or soiled floors/carpeting. Soiled floors throughout entire kitchen area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at 3 compartment sink Hand sink at front counter Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink

Basic - Single-service articles improperly stored. Cups and lids stored on floor in dry storage area Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chili mix thawing in standing water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat foods Corrected On-Site