WENDY'S #92

Observed two trays of spring mix in the WIC with a use by date of 6/3/26 with visible mold like growing on the salad. C/A Rood must be routinely inspected before use to ensure food is in good condition and free of spoilage. COS Food was discarded

Observed a large box of fries and a bag of chicken nuggets in the WIF uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Observed bulk ice bin with heavy accumulation of pink and black mold like substance. C/A ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer COS: EHS told the general manager the ice bin needs to be cleaned and the ice cannot be used at all

Observed metal and plastic trays being stored wet after washing on the shelf in the main kitchen. C/A quipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS:Trays were unstacked and allowed to dry

Observed the gasket to the WIF with heavy damage allowing the air to escape and as a result there was a heavy ice build-up around the door. The door was not closing properly. C/A Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS: Facility has 72 hours to correct the violation

Observed the fire suppression nozzles above the fryer with heavy accumulation of grease build-up. Observed the door to the oven in the main kitchen with food spills all over the door inside and out. Observed the microwave with food burnt inside of it. C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Facility has 72 hors to correct the violation

See asterisked TCS foods being cold held above 41 F.

C/A: TCS foods being cold held shall be 41 F or below.

COS: Items inside of Prep Top Cooler discarded.

Items inside of walk in cooler allowed to cool to 41 F as walk in cooler light being serviced on site and operator stated that door was left open during process. Observed technician on site during inspection. See temperatures below.

Shelled eggs @430 42 F Bacon @430 44 F Savory butter @420 @ 41 F

See asterisked TCS food items being hot held below 135 F.

C/A: TCD foods being hot held shall be 135 F or above.

COS: All foods discarded

Light out of order in dry storage, walk in cooler, and inside of walk in freezer. Inadequate lighting. Serviced during inspection.

C/A:The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

COS: Verified at 4:30 Lighting available and in good repair.

OBSERVED BACK HAND SINK NOT REACHING A MINIMUM TEMPERATURE OF 100F

C/A: ALL HAND SINKS SHALL BE EQUIPPED TO REACH A MINIMUM TEMPERATURE OF 100F

EHS WILL FOLLOW UP WITH FACILITY WITHIN 72 HRS

OBSERVED BULK ICE SCOOP STORED AS CLEAN AND READY TO USE IN HOLDER SOILED WITH BLACK SUBSTANCE IN MAIN KITCHEN AREA. OBSERVED ICE SCOOP STORED AS CLEAN AND READY TO USE IN HOLDER SOILED WITH BLACK SUBSTANCE IN FRONT FOOD SERVICE AREA.

C/A: ALL EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: PIC CLEANED AND SANITIZED ICE SCOOPS AND ICE SCOOP HOLDERS

OBSERVED RAW BURGER PATTIES COLD HOLDING ABOVE 41F IN MEAT COOLER IN MAIN KITCHEN. OBSERVED CUT LETTUCE AND SHREDDED CHESSE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: BURGER PATTIES DISCARDED; LETTUCE AND CHEESE PLACED BACK IN WIC FOR COOLING

PIC NOT ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS AS IT RELATES TO THEIR JOB DUTIES

C/A: THE PIC SHALL BE ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS AS IT RELATES TO THEIR JOB DUTIES

COS: PIC HAD EMPLOYEES READ AND SIGN IN ACKNOWLEDGEMENT A FOOD ALLERGEN AWARENESS DOCUMENT

FACILITY DOES NOT HAVE DISINFECTANT FOR THE PROPER CLEAN UP AND DISINFECTING OF VOMIT/FECAL INCIDENTS

C/A: FACILITY MUST HAVE PROPER DISINFECTANT FOR THE PROPER CLEAN UP AND DISINFECTING OF VOMIT/FECAL INCIDENTS

EHS WILL FOLLOW UP IN 72HRS