WENDY'S 11600

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee after working with raw beef patties proceeded to work with cooked beef patties without washing hands. Prior to putting on gloves employee touched hair. Employee washed hands correctly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station- ; Blue Cheese Crumbles (48F - Cold Holding); Shredded Cheese (45F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager discarded voluntarily. Corrected On-Site

Basic - Ice buildup in Hoshizaki reach-in freezer

Intermediate - No soap provided at handwash sink. At the front counter hand sink. Repeat Violation

Intermediate - No soap provided at handwash sink. At the front counter hand sink. Soap was provided during the inspection Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the front counter, two spoons were stored in standing water at room temperature. The spoons and container were removed to the triple sink to be washed. Corrected On-Site

Basic - Nonfood-contact surface soiled dust. At the pick up window, the drink straw container was dusty and dirty. The container was switched out with a clean one. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, frosty mix (43-50F - Cold Holding). The machine was filled less than 4 hours ago.

Intermediate - Food-contact surface soiled. At the triple sink pan storage, a 1/6 pan was stored with an old label attached. The label was removed and the pan was re washed and sanitized. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda nozzles at dining room soda machine soiled with food debris. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor inside walk in freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to Drive through

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then handle a container of bacon. Reviewed hand washing with employee and employee washed hands. Corrected On-Site

Basic - Floor tiles in disrepair. Observed standing water in broken tiles near walk in cooler and ice machine.

Basic - Ice buildup in reach-in freezer, in kitchen near cook line. Hoshizaki reach in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease and food debris. Not in use and out of service, four drawer unit underneath fry station at the cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of salt without a label, near the prep area. Operator labeled "salt" during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut tomatoes, cut lettuce and American cheese using corporate chart in sandwich cold holding line without time mark, held under 4 hours ago. Operator placed time marking on foods during inspection. Repeat Violation

Basic - 1. Ice buildup in Hoshizaki reach-in freezer next to fryers in cook line. 2.Ice build up on floor inside walk in freezer. Repeat Violation

Basic - Interior of microwave soiled. Operator cleaned during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut tomatoes, cut lettuce and American cheese using corporate chart in cold holding line without time mark, held under 4 hours ago. Operator placed time marking on foods during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce in cook line next to flat grill at 120F held under 4 hours ago, operator reheated in microwave to 170F. Corrected On-Site

Basic - Ice buildup in Hoshizaki reach-in freezer next to fryers in cook line.

Basic - Ice scoop nit provided in ice bin in drive thru. Operator using cup to scoop ice. Manager provided scoop during inspection.

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Hoshizaki freezer and turbo air cooler bottom shelf soiled in cook line.