WENDY'S

PIC NOT MAINTAINING PROCEDURES FOR KEY DROP DELOVERY AGREEMENT; NOT KEEPING RECORD OF TEMPERATURES AND CONDITION OF FOOD DELIVERED UPON RECEIPT

C/A: THE PIC SHALL ENSURE THAT ALL PROCESSES AND PROCEDURES ARE BEING MAINTAINED AND IMPLEMENTED AS REQUIRED

EHS SPOKE WITH PIC AND EXPLAINED THE REQUIREMENTS OF THEIR WRITTEN AGREEMENT DISTRICT MANAGER SHOWED EHS THE INVOICE DATING THIS MORNING AND THE DELIVERY COMPANY McLANE IS NOT RECORDING TEMPERATURES ON THE INVOICE

Observed an accumulation of grease/food build up on the grid above the grill/stove top. CA: At a frequency specified by the manufacturer; absent manufacturer specifications, at a frequency necessary to preclude accumulation of grease and drip onto the food below COS EHS will follow up with manager in 72 hours to endure the hood was cleaned

PIC NOT MAINTAINING PROCEDURES FOR KEY DROP DELOVERY AGREEMENT; NOT KEEPING RECORD OF TEMPERATURES AND CONDITION OF FOOD DELIVERED UPON RECEIPT

C/A: THE PIC SHALL ENSURE THAT ALL PROCESSES AND PROCEDURES ARE BEING MAINTAINED AND IMPLEMENTED AS REQUIRED

EHS SPOKE WITH PIC AND EXPLAINED THE REQUIREMENTS OF THEIR WRITTEN AGREEMENT

Observed grill cook handle raw ground beef and touch clean equipment without properly washing hands. Cook applied soap, scrubbed hands for under 10 seconds and rinsed hands with water.

C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

COS: PIC instructed cook to re-wash hands using proper hand wash procedure

Observed cook wipe down grill equipment with sanitizing towel, with gloved hands and grab chicken filet with same gloves. Observed employee accept cash money and prepare fries and drink and handle single-use items without washing hands.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands.

COS: Food discarded; Cook removed gloves and washed hands before re-gloving. Employee washed hands

Observed shredded cheese, Asiago cheese slices, American cheese slices, egg salad and plain salad cold holding above 41F in prep top cooler in main kitchen. Observed beef patties, chili meat, grilled chicken strips cold holding above 41F in WIC in main kitchen.

C/A: All TCS foods cold holding shall be maintained at 41F or below

COS: Food discarded

Observed facility using Time as a Public Health Control for raw hamburger meat stored in prep cooler 2 of main kitchen without a written procedure. Raw hamburger meat tempted at 45F

CA: 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, a written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

EHS will follow up with PIC to verify if facility has written procedure for the TCS foods held on TPHC

PIC NOT MAINTAINING REQUIRED KEY DROP WRITTEN AGREEMENT FOR DELIVERIERS RECIEVED AFTER HOURS.

C/A- PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required; Key drop delivery agreement shall be maintained onsite and available upon request of local health department

EHS will follow up with PIC within 72 hrs

Observed shredded cheese and sliced white cheese cold holding above 41F in prep top cooler in main kitchen area. Observed raw shelled eggs cold holding above 41F in grill prep cooler in main kitchen area.

CA: All potentially hazardous foods that are being held cold must be stored at 41F or below.

COS: PIC discarded food.

Observed diced chicken hot holding below 135F in warmer drawer in main kitchen area (Multiple temperatures of chicken were taken, ranging from 42-70F). Observed yellow cheese sauce hot holding below 135F in steam well in main kitchen area.

CA: All potentially hazardous food that is being held hot must be stored at 135F or above.

COS: Employee reheated diced chicken to 170F at 11:00am. Employee reheated yellow cheese sauce to 169F at 10:56am.

Observed facility using Time as a Public Health Control for raw hamburger meat stored in grill prep cooler of main kitchen without a written procedure or time stamp.

CA: 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, a written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

COS: PIC put a time stamp on the hamburger patties. PIC added hamburger patties to TPHC procedure.

Observed facility not complying with the approved Georgia Department of Public Health variance procedures in place for Schreiber Food Sliced Pasteurized American cheese held in the prep top cooler in the main kitchen area.

CA: If a food facility has a variance in place they shall: Comply with the variance plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and

2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed; procedures for monitoring the critical control points, monitoring of the critical control points, verification of the effectiveness of the operation or process, and necessary corrective actions if there is failure at a critical control point.

PIC put timestamp on cheese slices. PIC will email EHS monitoring records for the American cheese slices starting Jan 18, 2024 through January 26th, 2024. PIC can email records daily or by the end of week of Jan 19th and January 26th.

OBSERVED SOUR CREAM, BUTTER, AND SALSA COLD HOLDING ABOVE 41F IN COOLER IN FRONT FOOD SERVICE AREA.

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

COS: FOOD DISCARDED

OBSERVED REGULAR CHICKEN NUGGETS HOT HOLDING BELOW 135F UNDER HEAT LAMP IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED ABOVE 135F OR ABOVE

COS: FOOD DISCARDED

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 6 REPORTABLE ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: THE PIC/CFSM SHALL BE ABLE TO DEMONSTRATE AWARENESS OF THE 6 REPORTABLE ILLNESSES TRANSMISSIBLE VIA FOOD

COS: PIC MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED SINGLE USE CUPS STORED WITH LIP SURFACE CONTACTING EXCESSIVELY SOILED SURFACE IN DRIVE-THRU AREA

C/A: SINGLE USE ITEMS SHALL BE STORED ON A CLEAN DRY SURFACE

COS: CUPS WERE DISCARDED AND SURFACE WAS CLEANED AND SANITIZED