WENDY'S #23

8-2B: .07(6)(b)Observed 2 Quat sanitizer buckets not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Manager labeled the Quat sanitizer buckets.

12B: .03(5)(g)Observed 2 employees handle food while wearing watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed watches.

1-2A: .03(2)(a)-(l), (n)At time of inspection, observed a major water leak from the ceiling above both sides of the prep line and in front of the prep line area. Per certified food safety manager(CFSM) water had been leaking from the ceiling for the past day and a half. Spoke to general manager over the phone and she stated that a technician is scheduled to fix water leak on Monday 9/30/24. General manager arrived during inspection and stated that a technician is now scheduled to repair leak today. Food service permit has been SUSPENDED due to an imminent health hazard and will remain SUSPENDED until the water leak has been repaired. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2At time of inspection, observed employee eating between the prep line area and fryer station. Observed an employee drink in a single use cup with a lid and no straw stored next to the grill where hamburgers were hot holding. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped eating and washed hands. Employee drink was discarded before it could be addressed with certified food safety manager (CFSM).

4-2B: .05(6)(n)Observed employee sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration of 0ppm. Quat sanitizer bag hooked up to the 3 compartment sink was empty. Per CFSM, facility does not have anymore Quat sanitizer on site. Instructed employee to stop washing dishes. Discussed with CFSM that all dishes that had just been washed must be sanitized with Quat sanitizer at a concentration of 200-400ppm once the next shipment of Quat sanitizer is delivered. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: General manager arrived during inspection with more Quat sanitizer. Quat sanitizer was made to a concentration of 200ppm and dishes were sanitized.

12A: .04(4)(q)Observed 3 boxes of food on the floor in the walk in cooler and walk in freezer. Facility currently has a major water leak at the front of the restaurant along both sides of the prep line area and in the front of the prep line area. Observed food stored in the hot hold unit and drink dispenser under water leak. Observed packages of bread and packages of individual salads stored under the water leak (individual salads contained in prep line cooler, however, cooler was not covered). Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Boxes of food were removed from the floor. All food with water or precipitation on the exterior of food packages was discarded. All food that was dry on the exterior package was relocated.

13A: .02(1)(d)The most current inspection report from 3/21/24 not on display (the inspection report from 11/27/23 on display). Today's inspection report must be posted on display by 10/8/24. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

17C: .07(5)(a),(b)1,2,3Observed a major water leak from the ceiling at both sides of the prep line area and in front of the prep line area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed multiple employee items stored on the dry storage shelf with and above customer food and items (cell phone, lunch box, book bag, employee food). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee items were moved to the office.