Wendys

Observed three small plastic containers of taco salad in reach in cooler in main kitchen without date marking. Rule:

1. A food that requires datemarking shall be discarded if it (ii) Is in a container or package that does not bear a date or day; P Corrective Action: PIC discarded salads.

Observed sealed bag if frozen chicken nuggets on floor of walk-in freezer. Rule:

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (iii) At least 6 inches (15 cm) above the floor. Corrective Action: PIC placed nuggets on shelf of walk-in cooler.

Observed wiping cloth in sanitizer solution below required ppm. Rule: 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); Corrective Action: PIC replaced with sanitizer at appropriate concentration.

Observed small plastic containers wet stacked on lower shelf across from three compartment sink in main kitchen. Rule: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; Corrective Action: PIC separated containers to facilitate drying.

Observed container of 1% milk located in reach in cooler near front counter with an expiration date of 10/03/2025. Rule: (b) Expired Foods. Prepackaged 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 Corrective Action: PIC discarded.

Observed handwashing sink near front counter without hand drying provision. Rule: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Corrective Action: Food Service employee placed paper towels in dispenser.

Observed hand skink with soap dispenser that did not provide soap. Rule: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Corrective Action: Food Service employee repaired automatic dispenser.

Observed food service employee with long pink nails working with exposed French fries. Rule: (f) Fingernails. 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. Pf Corrective Action: Food Service Employee washed hands and donned gloves.

Observed book bag and beverage container on rack next to packaged hamburger buns. Rule: 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Corrective Action: Personal belonging placed in office.

Observed TCS food above 41 degrees F (see temperature log) in walk-in cooler in main kitchen. Observed hanging thermometer at 50 degrees F. Rule: (f) 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 Corrective Action: Refrigerator repair professional arrived onsite prior to EHS leaving facility.

Observed test strip at 0ppm chlorine. Strip used to test chlorine concentration of chemical dispensed via mechanical ware washing machine after cycle completed. Rule: (n) 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:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Corrective Action: Facility will use 3 compartment sink to sanitize until machine is fixed. PIC called service company prior to EHS leaving facility.

Observed stickers on 1 plastic and 1 metal container on drying rack. Rule

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrective Action PIC removed stickers and placed at 3 compartment sink to be washed-rinsed and sanitized.

Observed plastic container of salad blend lettuce in walk-in cooler with a discard date of 8-27-2024. Rule: (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P Corrective Action: PIC disposed of lettuce.

Observed raw bacon stored directly next to ready-to-eat foods in the walk-in cooler. Food shall be protected from cross contamination by:(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Person in charge placed raw bacon underneath ready-to-eat foods.

Observed several TCS food containers (lettuce, cheese sauce, and butter) stored in the walk-in cooler in the main kitchen area without datemarking. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. Person in charge voluntarily discarded TCS food items.

Observed food employee preparing food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Food employee was given and placed on a hair restraint.

Observed several time/temperature control for safety foods located in the prep-top cooler and walk-in cooler above 41 degrees Fahrenheit. See above temperature observations. 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 degrees Fahrenheit or below. Person in charge discarded food items.

Observed several flies located throughout facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: using methods, if pests are found, such as trapping devices or other means of pest control. Priority foundation item must be corrected within 10 calendar days.