WENDY'S OLD FASHIONED HAMBURGERS 94

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color concentration chart for quaternary test strips.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door and compressor of walk in freezer inside and ice buildup up on door and floor of walk in bread freezer.

High Priority - Live, small flying insects found. Observed one live fly in warewashing area and one fly by rear exterior door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in lobby clear plastic plate around ice chute soiled. Operator attempted to clean, appears underneath the plastic. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution at front counter hand wash station at 0ppm, operator reset solution to 200ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dining room soda dispenser machine has build up syrup residue around the nozzle and staining around the ice chute. Operator began cleaning. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at drive through window used as a dump sink as evident by ice in the sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf to the side of the dish area, clean containers stacked while wet.

Basic - Food stored on floor. Jug of fryer oil stored on the floor of the cook line. Operator relocated the fryer oil. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on bottom of walk in freezer door inside walk in cooler.

Basic - Stored food not covered. In the walk in freezer, French toast sticks stored uncovered in opened box. Operator covered the box. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly at the front counter by the drink dispenser and chili. Operator was able to remove fly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy nuggets (117F - Hot Holding) under the heat lamp on the cook line with no timer for holding time. Operator had employee discard the spicy nuggets. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spicy nuggets (117F - Hot Holding) under the heat lamp on the cook line with no timer for holding time. Operator had employee discard the spicy nuggets. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on the main cook line working the grill with no beard guard.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on the cook line at 0ppm quaternary, employee replaced with sanitizer at 200ppm quaternary. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter at make line. Cell home moved. Corrected On-Site

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at cook line under and behind equipment has build up. Floor at dining area soda dispenser has build up at back corner.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On shelf across from office, microwave interior has dried food debris. Operator had microwave cleaned. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line, Sanitizer Bucket (Quaternary 0ppm) in two buckets. Operator had manager make new buckets, retested Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site

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. Dishmachine testing at 0ppm during inspection. Primed unit multiple times and retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint

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 mark. Fried mozzarella held on time per person in charge with no time mark. Also, tomato with prep time, not pull time on line.

Basic - Drain cover(s) missing. On drain on floor in kitchen and at mop sink. Person in charge provided. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor to the left of the soda dispenser in dining room with syrup buildup.

Basic - Food stored on floor. Case of dressing on floor in walk in cooler. Person in charge raised. Corrected On-Site

High Priority - - From initial inspection : 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. Dishmachine testing as 0ppm. Person in charge primed and reran unit tested at 50ppm. Person in charge states new bucket of sanitizer was added, not primed. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2022-08-16: Dishmachine at 0ppm, person in charge reprimed and tested at 50ppm. Admin Complaint Corrective Action Taken

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. At time of inspection, dishmachine testing at 0ppm at dish level. Person in charge will utilize triple sink set up at 300ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cheese sauce held on time with 6 hr time stamp for hot holding. Has been on line for 2 hours per person in charge. Person in charge marked appropriately. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips during inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table in kitchen with no lid or straw. Person in charge discarded. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Grease on ground outside of back door. Person in charge states was spilled when unit was pumped yesterday. Called service to come clean. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half not date marked in 1 door reach in cooler near drive thru. Person in charge date marked product. Person in charge stated half and half was opened yesterday at 7am. Inspected at 9:30am.