WENDY'S PROPERTIES LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad 46 F, cheese 46 F in reach in prep cooler on line. Manager moved items to another cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink entering the kitchen, manager replaced at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 2 compartment sink. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 2 compartment sink. Repeat Violation

Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dishwasher machine is machine is working properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers above 3 compartment sink.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Box of cups on floor. Employee removed at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled.

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. Dish machine tested 0 ppm chlorine, retested 50 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 45 F in reach in cooler across from register. Employee moved to another cooler. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Cut tomatoes and cut leafy greens held on time not time marked.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato wedges 116 F, employee began to make more.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Operator cleaned at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler under register. Operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on counter with cookies, employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 2 compartment sink. Repeat Violation

Basic - Food stored on floor. Boxes of fries on floor in walk in freezer.

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler door on cook line in disrepair. Warning - From follow-up inspection 2023-09-21: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 130 F- retemp 140 F. 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. Tested 0 ppm, operator set up 3 Compartment Sink at time of inspection test 300 ppm Quaternary ammonia. Repeat Violation

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 opened yesterday not date marked, operator date marked at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint. Repeat Violation

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.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator handled raw shell eggs then went to cook hash browns. Discussed with operator and manager good hand wash practices Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Cheese have no time mark operator put time at the time of inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold build on ice machine corrected on site operator cleaned at time of inspection Mold build up on soda machine in customer self service

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table

Basic - Employee with no hair restraint while engaging in food preparation. Operator serving and preparing food without hair restraint

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. Old label stuck to clean food containers

High Priority - Shell eggs in use or stored with cracks or broken shells. Observed 7 cracked eggs stored In egg flat. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on food preparation table. Operator relocated at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on reach in cooler. Operator relocated at time of inspection. Corrected On-Site