Wendys

Observed the sausage patties reheated in the fryer to hot hold without it reaching the proper temperature. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. COS PIC discarded the sausage patties.

Observed TCS food items located on the preptop located near the drive thru window reading temperatures above 41 degrees F. 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 COS PIC discarded the food items.

Observed no paper towels at handwashing sink in the main kitchen area near the 3-compartment sink. 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. PIC placed paper towels near the handwashing sink.

Observed french toast and biscuits in the walk-in freezer not properly sealed or covered to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC sealed both french toast and biscuits.

Observed food employee without proper hair restraints. 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. PIC gave food employee proper hair restraints.

Observed the most current inspection report not displayed at the time of the inspection. Also observed most current inspection report not posted in the drive-thru windows.

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

PIC posted inspection report in drive-thru windows and the lobby area.

Observed TCS food items located on the preptop located near the drive thru window reading a temperature above 41 degrees F. PIC stated that the food was left out since the previous night and that no one has checked the temperature today. 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. COS PIC discarded all food items that read above 41 degrees F.

Obsereved employee drinking from a cup without a lid in the food prep area. 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 will be allowed. COS PIC corrected the employee and made him put a lid on the cup.

Observed hand washing sink lacking hand drying provisions located in the main kitchen next to the three compartment sink. 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 COS PIC put hand drying provisions at the hand washing sink.

Observed food items located in the walk in cooler without the correct labeling. when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. COS PIC discided to discard everything that had a use first label on it.

Observed multiple reach in coolers located in the main kitchen without a thermometer located in them resulting in me not confirming whether the units were working properly. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. COS PIC put thermometers in the warmest part of the reach in coolers.

Observed dead insects located on the outer lip of the bulk ice machine. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC cleaned them off with sanitizer solution.

Observed reach in coolers having debris at the bottom of them. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS PIC was able to get an employee to clean them out.

Observed debris build up behind the fryers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Needs to be corrected within thirty calendar days.

Observed ceiling tile on the floor along with a huge puddle in the dining area during inspection. PIC mentioned that they have had a leak for a while due to the AC on the roof and that maintenance will be coming to try to fix the problem. All physical facilities shall be maintained in good repair. Must be corrected within thirty calendar days.

Observed handwashing station in main kitchen near ware washing sink 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

Corrective Action: Food service employee put paper towels into dispenser.

Observed sanitizer container at 0ppm, located across from fryer. Rule: A quaternary ammonium compound solution shall 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. Corrective Action: Food service employee replaced liquid with sanitizer at appropriate concentration.