WENDY'S 1755

High Priority - Live, small flying insects found 3- flying insects at cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb, by walk in cooler.

Basic - Cove molding at floor/wall juncture broken/missing, at three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled by grease.

Basic - Water leaking from wash ware area faucet

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 40-46F in walk in cooler, placed overnight . Operator instructed to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line make table unit shell eggs (45F - 50F ambient temperature ); less than 4 hours . Operator placed ice. Front live counter top milk (66F - Cold Holding)/30 minutes . Operator placed inside cold holding unit,

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser in dining room area, soiled with food debris.

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. Dawson .

Basic - Floor area(s) covered with standing water, corner by walk in cooler.

Basic - Floor drain cover(s) missing, in front of three compartment sink.

Basic - Ice buildup in cook line low boy unit , starting to melt and leak onto floor. In front line Hishizaki reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drive thru cold holding unit , soiled with food debris, . Sides of fryers soiled with grease . Outside walk in freezer gasket torn and soiled with grime .

Basic - Missing drain plug at dumpster.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line make table blue cheese (45F - Cold Holding)m for 1 hour, operator placed ice. Corrective Action Taken Warning - From follow-up inspection 2024-12-26: Blue cheese 50F, cut lettuce 54F, sliced tomatoes 49F. For 2 hours. operator placed ice Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Food preparation table at wash ware area, warmer on top of food preparation table, and food proration table with warmer of bacon at storage area. Warning - From follow-up inspection 2024-12-26: no plans submitted for food preparations areas, microwave at front area and rear food preparation area, table with hot holding unit. .Admin Complaint** Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers handling food wearing watch and bracelets. Operator had them removed jewelry . Corrected On-Site

Basic - Floor area(s) covered with standing water, corner by walk in cooler.

Basic - Ice buildup in Hoshizaki reach-in freezer ,by Cookline ,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled .

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker handled phone at cookline and then continued to handle food without washing hands first. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler raw bacon (48F - Cold Holding)/15 minutes Front line blue cheese (52F - Cold Holding); cut lettuce (52F - Cold Holding)/2 hours . Operator placed in walk in cooler. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Basic - Cove molding at floor/wall juncture broken/missing, by cookline.

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter shell eggs (55F - ambient temperature )/2.5 hours ; frozen dairy mix (55F - Cold Holding)/1 hour . Operator added ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda dispenser soiled with food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler wall soiled with mold like substance.

Basic - Washware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Male food employee touched face with gloves and continued to prepare food without changing gloves and washing hands. -female food worker handled cellphone and did not wash hands, but continued to prepare foods. Manager educated employees.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline by window shredded cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); operator placed ice. Corrective Action Taken

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female food worker at the cookline wearing watch.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Male food employee with no beard guard/restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled for walk in freezer and wash ware area reach in freezer.

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 . Operator placed time mark. Corrected On-Site

Basic - Floor area(s) covered with standing water, walk in cooler corner.

Basic - Ice buildup in walk-in freezer.