Wendy's

Observed during the course of this inspection that the facility had reach in coolers storing TCS sauce, sour cream, & shell eggs above 41 deg f. COS: TCS food items were discarded when observed. CA: Glynn EH instructs management to ensure that TCS foods are only held in units that can keep the internal temps of TCS foods at temps of 41 deg f or below.

Observed during the course of this inspection that the facility dining room drink station had buildup on the drink nozzle and the microwave displayed significant old cheese buildup on the internal ceiling. COS: Surfaces were cleaned/sanitized when identified. CA: Glynn Eh instructs management to ensure that all food contact surfaces of equipment are cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple areas where old food and dust/debris buildup have accumulated in excess. CA: Glynn EH instructs management to ensure that the facility is scheduled for a deep clean and increased cleaning overall.

Observed during the course of this inspection that the facility dining room drink station had black buildup on the ice chute and the microwave displayed significant old cheese buildup on the internal ceiling. COS: Surfaces were cleaned/sanitized when identified. CA: Glynn Eh instructs management to ensure that all food contact surfaces of equipment are cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that multiple boxes of chemicals were being stored above single service items in the side storage area next to the restroom. COS: Management rearranged the items and placed all chemicals below single service items. CA: Glynn EH instructs management to ensure that all chemicals are stored in a way that they cannot present a contamination risk to single service items like paper towels and toilet paper. Never above these items.

Observed chicken nuggets and fries stored using time as a public health control under a heat lamp without a timer or time/temperature log at the time of this inspection. COS: Facility has switched to a manual time log until timer can be replaced/repaired. CA: Facility must ensure that all food stored by time as a public health control has a timer or time/temperature log to ensure food safety.

Observed chili in kitchen and lettuce in walk in cooler stored uncovered at the time of this inspection. COS: Chili and lettuce were covered. CA: Facility must ensure that food remains stored covered at all times when not in use.

Observed bags of chicken nuggets covered with ice buildup in the kitchen reach in cooler at the time of this inspection. CA: Facility must ensure that stored food/food containers does not come into contact with water or ice.

Observed food debris on walk in cooler floor and behind the kitchen ice maker at the time of this inspection. CA: Increase frequency of cleaning to ensure food accumulations do not attract pests.

Observed multiple ac vents with buildup at the time of this inspection. CA: Increase frequency of cleaning to ensure buildup does not occur.

Observed during the course of this inspection that multiple cooling units in the food prep areas where holding tcs food items above 41 deg f. COS: Management discarded all out of temp items. CA: Glynn EH instructed management that all tcs food items must be held at temps of 41 deg f or below when in refrigeration.

Glynn EH also instructs management to create a system of checking the internal temps of foods inside of equipment multiple times a day and train staff to discard foods held at temps above 41 deg f and to alert management when equipment is not properly functioning.

Glynn EH instructs management to not use malfunctioning cold hold units until they have been serviced and are capable of holding tcs foods at 41 deg f or below.

Observed during the course of this inspection that chicken nuggets were being held at temps below 135 deg f under the heat lamp system. COS: Management discarded out of temp nuggets. CA: Glynn EH instructs management that cooked then hot held tcs food items must be kept at temps of 135 deg f or above.

Glynn EH instructs management to train staff to either use the supplied timer system or create a system to ensure fried foods are properly discarded before they reach temps below 135 deg f.

Observed during the course of this inspection that the facility had a utility closet located next to the bathrooms that had chemicals and toxic substances stored above single service items like toilet paper, paper towels, and gloves. COS: PIC reorganized the storage area. CA: Glynn EH instructs management to ensure staff is trained to properly store all potentially toxic substances and chemicals below single service items, food, and clean equipment and in ways that do not create a contamination risk to these items.

Observed during the course of this inspection that the facility had multiple boxes of foods stored inside the box directly on the floor. CA: Glynn Eh instructs management to provide some form of equipment to keep food elevated at least 6 inches off of the floor when in storage.

Observed during the course of this inspection that the facility had water dripping from multiple parts of the ceiling. CA: Glynn Eh instructs management to keep the facility in good repair and have a service technician find the source of the water leaks and repair them.

Observed salads in under counter RI cooler in front area not reaching the minimum temperature of 41.0 F at the time of this inspection. COS: Manager discarded all TCS foods from the cooler. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or bellow to maintain food safety.

Observed dairy-based creamer in under counter cooler in kitchen area was well above the allowed temp. of 41.0 F at the time of this inspection. COS: Manager discarded creamers. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or bellow to maintain food safety.

Observed box of food stored directly on the floor in WI freezer with ice drippings on it at the time of this inspection. CA: All food related items must be stored at least six inches above the ground.

Observed the back door on the facility does not seal all the way and has a big gap between it and the floor. CA: Manager got the repair man on site, who began working on the door. All physical facilities shall be maintained in good repair.

Observed sour cream in the front service area using time as a public health control with no time marking at the time of this inspection. COS: Sour cream was discarded. CA: Management will establish an SOP and mark time and temperature for time as a public health control.

Observed dirt/grease buildup behind the ice maker and under the three compartment sink at the time of this inspection. CA: Ensure hard to reach places remain cleaned.

Observed a light in the indoor walk in freezer covered in food residue at the time of this inspection. CA: Ensure lighting covers are cleaned.