WENDY'S

CA:Packaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

OBSERVATION: Individual 1% milk in the front cooler with 2-23-26 expiration dates. Individual sour cream packets with 2-25-26 expiration dates.

COS-products discarded.

CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted

OBSERVATION: Metal pans stored on the drying rack stacked wet.

COS-PIC began unstacking pans.

CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

OBSERVATION: Front single service lid and cup holders observed with debris. COS-employee began cleaning and sanitizing.

CA: A plumbing system shall be repaired according to law; and maintained in good repair. OBSERVATION: pipe at the produce sink has a large leak when the water is turned on. PIC informed to have repaired by 4-26-25

CA: The most current inspection report shall be prominently displayed in public view at all times. OBSERVATION: current inspection report was not posted at the front counter at the beginning of the inspection. COS- current report was posted for public view.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -OBSERVATION: Interior bottom of the Hoshizaki freezer & empty containers unclean with food debris. COS-The freezer was cleaned during the inspection.

CA: 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P -OBSERVATION: raw shell eggs stored above the cooked burger well holding above 41F.
COS- eggs placed in the walk in cooler.

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. -OBSERVATION ServSafe certificates not posted for public view. COS-posted for public view.

CA: 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 (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P -OBSERVATION: Dishsink sanitizer less than 200ppm Quat.
COS- additional sanitizer added to the dish sink and reading is now 200ppm Quat.

CA: Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. P -OBSERVATION: employee engaged in food preparation (making beverages, scooping potato wedges) without wearing gloves. Discussed with employee that gloves must be worn when engaged in open food/beverage preparation.
COS-gloves were donned. Gloves must be worn consistently.

CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. -OBSERVATION: Food handler while engaged in food preparation wearing a watch, ring with that is not plain. COS-watch was removed.

CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) -OBSERVATION: Wiping cloths on the line stored in sanitizer solution less than 0ppm Quat. COS-sanitizer buckets refreshed and reading at 200ppm Quat.

CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. -OBSERVATION: Food service permit is not posted. Copy of the permit printed and provided to the shift manager.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -OBSERVATION: Interior bottom of the Hoshizaki freezer and the burger cooler unclean with food debris and dried egg spillage (respectively). COS-The burger cooler was cleaned during the inspection.

Employees shall not use tobacco in any form or electronic devices inside of the food service establishment. Observed food employee vaping in the dining room and inside of the kitchen.
COS- discussed with the PIC and she discussed with employee. Activity was discontinued.

Food contact surfaces shall be clean to sight and touch. Observed pans stacked as clean on the dishwash racks and observed w/stickers still affixed. COS-items relocated to dish sink to be re-washed.

Except for a plain band ring, food employees may not wear jewelry. Observed multiple employees w/bracelets and rings with stones.

Equipment and utensils shall be air dried before stacking.
Observed metal and plastic containers stacked while still wet.

Food and nonfood contact equipment shall be clean to sight and touch.
Observed walk in cooler shelves, lid holder at the drive thru and shelves across from the dishsink unclean with build-up.