WENDY'S #24

Observed sour cream in the REF closest to the drive thru with temperatures of 49-51F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC of the need to discard the product.

Observed front reach in REF near drive thru window not maintaining temperature(49-50F). 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC discarded items that were above temp. and adjusted the thermostat. EHS checked the unit after 15 minutes and the temperature did not change; EHS observed the inner back panel was frozen over. EHS informed the GM to unplug and defrost the unit, then ensure it can maintain temperature after plugging it back up before placing items inside. Facility is to conduct periodic temperature checks of the unit as this isn't the first issue for this unit based on previous records.

EHS observed left side of doorframe to parking lot with gap sufficient to admit vermin.

xcept as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

EHS advised PIC to have maintenance fit door with weatherstripping or otherwise fill gap.

EHS observed rear of meal monitor station above prep line with significant dust/debris buildup.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS advised PIC to have rear of monitor cleaned.

EHS observed half and half and butter spread in reach in cooler next to drive thru window above required 41 degrees Fahrenheit. Violation: time/temperature controlled for safety food cold holding shall be maintained at 41 degrees or below, unless being cooked, cooled, prepared, or time is used as public health control. CA: PIC discarded product.

EHS observed ghost pepper sliced cheese and shredded cheddar cheese in sandwich prep station above required 41 degrees Fahrenheit. Violation: time/temperature controlled for safety food shall be maintained at 41 degrees or below, unless being cooked, cooled, prepared, or time is used as public health control. CA: PIC discarded product.

EHS observed facility using time as public health control for sliced American cheese. Container on sandwich prep line was not marked with discard time. Per facility variance allowed to hold for 8 hours and per written procedures discard time shall be written on side of container. Violation: 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf CA: Ensure to mark discard time on side of container.

EHS observed facility lacking most recent inspection report from 08/14/23 posted. Violation: most recent inspection report shall be posted in public view. CA: post inspection report from today 08/16/23.

EHS observed employee working fry station using scoop but potato wedges served with breakfast was falling out and touching bare hands. Violation: 4) Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); CA: employees shall wear gloves or use scoop and containers appropriately to avoid bare hand contact.

EHS observed non-American cheeses (sliced and shredded) on sandwich prep line cold holding above required 41 degrees Fahrenheit. Violation: time/temperature controlled for safety foods cold holding shall be maintained at 41 degrees Fahrenheit or below unless being cooked, cooled, prepared, or time as public health control is used. CA: PIC discarded cheeses.

EHS observed hand sink in front next to register without hand cleanser when attempted to wash hands. Violation: hand washing sinks shall have hand cleansing liquid, powder, or bar soap available at all times. CA: ensure hand washing sinks stocked with cleanser at all times.