WENDY’S #1788

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single serve Sour Cream (51F - Cold Holding) in two drawer reach-in cooler behind front counter. Operator removed and discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Frosty Mix (49F - Cold Holding) stored in two hoppers in frosty machine. Operator emptied product and moved into walk-in cooler. - Observed single serve Sour Cream (51F - Cold Holding) in two drawer reach-in cooler behind front counter. Operator removed and discarded.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chocolate Frosty Mix (45F - Cold Holding at 7:50 AM in hopper since 5:45 AM) in frosty machine right side hopper. Operator removed frosty mix and placed in walk-in cooler for rapid cooling and placed order to repair. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili in prep area and in front counter area stated at 7:15 am, checked at 10:00am, did not reach 165F within 2 hours (119f, 149f)

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili in prep area and in front counter area stated at 7:15 am, checked at 10:00am, did not reach 165F within 2 hours (119f, 149f)

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Floor soiled/has accumulation of debris. Under/behind equipment on cooks line Under/behind soda machines in guest area

Basic - Floor tiles missing and/or in disrepair. -Broken tile at walk in cooler entrance -broken tile cove molding at dry storage entrance

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer buckets reading 0ppm. Quat dispenser not properly dispensing sanitizer. Operator called eco lab to repair. Operator hand mixed sanitizer, corrected to 200ppmRepeat Violation Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili started at 6am, 155F at 9:55F, no temperature was taken at 8 am. See stop sale

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started at 6am, 155F at 9:55F, no temperature was taken at 8 am. See stop sale

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Monitor reads 106F

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over cooler with eggs, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler

Basic - Old food stuck to clean dishware/utensils. On Amber pans

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 2 buckets on cook line 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Floor in walk in cooler needs cleaning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 drawer cooler at front counter Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under sandwich make line soiled

High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Employee cracked eggs, discarded gloves and did not wash hands before touching cooking equipment. Employee washed hands. Discussed proper hand washing with employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Blue cheese- 45° (cold holding) manager placed in ice bath in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Using hand wash sink at front counter area for dumping coffee. Discussed proper use of hand wash sinks with manager.

Intermediate - No soap provided at handwash sink. No soap at hand sink at the front counter. No hand wash sign in ladies restroom. No hand wash sign at sink at the front counter. Corrected On-Site

Basic - Food stored on floor. Containers of lemonade and case of eggs. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hung on oven handle Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in 2 drawer cooler at front counter.

Basic - Nonfood-contact surface soiled with grease,food debris. Cooler gasket soiled on cook line.

Basic - Water leaking from pipe faucet. Water faucet continuously running at 3 compartment sink from sprayer hose.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink not hung to dry. Corrected On-Site