Wendy's Old Fashioned Hamburgers

Ready-to-eat foods, such as tomatoes and lettuce, were observed in the prep-top cooler in the line area without proper labeling or indication of the 4-hour discard time. This practice does not ensure that time as a public health control (TPCH) is properly implemented and monitored as required. Corrective action (CA): all concerned food shall be held under time control with both the start and discard times. Person in charge (PIC) was informed and instructed to ensure ready-to-eat foods are properly time marked, and TPHC is respected and followed. Corrected on site: all concerned food was discarded and replaced for service.

Observed a walk-in freezer door with buildup of ice and a gasket around the door not in good repair.

Paper towel dispenser empty/inoperable at 3 compartment hand wash station. Dispenser refilled/repaired. COS

Observed overfilled to go cup dispensers and 1 stack at drive thru on counter without protection. Do no overfill covered dispensers, and leave to go cups on counter in plastic sleeves, with only the bottom of the top cup exposed.

Observed duct tape being used as "repair" on smooth top grill and prep top reach in cooler. Utilize smooth, non-absorbent, durable and easily clean materials for equipment repairs. Remove tape and clean equipment by 1/27/25.

Multiple time/temperature control for safety (TCS) foods in make table (right), frosty machine 1 front service, left bottom make table above 41°F. Corrective action (CA) all TCS foods shall be 41°F or bellow for cold holding. Corrected on-site (COS) all TCS foods above 45°F were discarded. Salads prep with 2 hours were moved to the walk-in cooler and should be kept for a total of 4 hours.

Observed metal pans on the shelf at the 3-compartment sink stacking wet. allow to fully air dry before stacking them vertically. COS: they were unstacked

Observed coffee filter not protected on the top of iced tea bucket at drive thru. COS: they were discarded

Make table (right), bottom cooler at make table left, frosty machine at front service not on good repair. They cannot keep TCS foods at 41°f or below and shall be serviced. Also, they cannot be used until service. Please contact the health department for a follow-up equipment inspection.

No sanitizer test strips on-sites.

Waste receptacle not provided at the handwashing sink at front service

Multiple time/temperature control for safety (TCS) foods in both make tables and walk-in cooler (WIC) above 41F. Corrective action (CA): All TCS foods in cold holding must be kept at 41F or less. TCS foods greater than 45F discarded. TCS foods 45F or less moved to walk-in freezer. Food in top make table confirmed to be there less than 4 hours to be discarded at 4 hours.

Both make tables and WIC not keeping TCS foods at 41F or less. Maintenance called - to arrive later today. Make table tops are to be using time as a public health control (TPHC) until repairs are made. WIC not to be used for any TCS foods until fixed.

Dumpster doors not closed.