Wendy's

Observed dish machine to not be pulling any sanitizer.

RCA: Told PIC to use 3 compartment sink until dish machine is fixed. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection

Observed employee working on hot line with an exceptional beard not wearing a beard guard. Observed employee with long braids trailing down without restraint.

RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed reach-in cooler under prep station with an ambient temperature of 50F.

RCA: Facility is not to store TCS foods in cooler until repaired. 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.

Observed dish machine to not be pulling the correct amount of concentration in order to properly sanitize dishes.

RCA: PIC called to schedule a repair on the machine and will use 3 compartment sink to wash dishes in the mean time. A warewashing machine that is installed shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles

Observed a box of beef patties being stored on the floor of the walk-in freezer.

COS/CA: PIC moved box to be at least 6 inches off the floor. food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed old food debris (cookie, French toast) and trash on the floor of the walk-in freezer. Observed old food debris on the bottom of the warming oven.

COS/CA: PIC removed food debris and trash from floor of walk-in freezer. PIC had an employee clean out the warming oven. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed raw bacon being stored on the counter in the dish area with a temperature of 68F. Employees were unsure of how long the bacon was sitting there. Observed blue cheese crumbles and tomatoes on the prep line to be above 41F.

CA/COS: PIC tossed the bacon, tomatoes, and blue cheese crumbles, and I educated on time/temperature control. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed a build-up of oil residue on the edge of the vent hood above the fryers.

RCA: Educated PIC on cleaning the edge of vent hood regularly. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed mop stored in mop bucket by the mop sink and not in use.

CA/COS: PIC hung mop to dry properly. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Observed a phone and a glasses case stored on a box of fryer oil on the dry storage racks.

CA/COS: PIC removed items and stored them in a designated place. Designated areas for employee items shall be provided. Employee items shall not be stored with food, equipment, linens, and single-service and single-use articles to protect them from contamination.