WENDY'S RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at 1st restroom. Employee stocked paper towels in dispenser. Corrected On-Site

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in upright freezer. Manager removed drink from freezer. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed A bag of trash was on ground behind dumpster. Manager sent employee to place trash in dumpster. Corrected On-Site

Basic - Ice buildup in walk-in freezer on floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream machine has buildup around up around dispenser. Soda machine in lobby has buildup up in nozzle. Reach in cooler under make table has food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of stove.

Basic - Stored food not covered. Cooked bacon stored at prep table without cover. Sliced cheese stored at make table without cover.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 48F, Sliced tomatoes 48F. Per operator cooler was just prepped less than 30 minutes ago. less than four hours. Operator put ice underneath for cooling. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed cleaning bottle on counter near hot holding chili.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Observed in the back of the kitchen by employee area.

Basic - Open dumpster lid.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris inside soda nozzle at drive through window soda machine.

Basic - Slow draining water in handwash sink at cook line.

Intermediate - Records/documents for required employee training do not contain all of the required information. Proof of training provided lacking completion dates. Per manager all employees have worked at establishment less than 3 years.

Basic - Ice scoop handle in contact with ice. By drive through window. Employee removed scoop at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill pitcher of water at hand wash sink next to kitchen.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not operating in restroom.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two food handler employees without proper hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic bins stored stacked together above prep sink.

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. Chlorine (0ppm).

High Priority - Toxic substance/chemical improperly stored. Observed detergent stored on ice machine. Properly stored during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in two bathrooms. Corrected On-Site

Intermediate - No soap provided at handwash sink in two bathrooms. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patties in small make table between grill and fry vats since 12:40pm cold held at 56F at 1pm. Observed employee beef Pattie's back in walk in cooler and on ice baths. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed beef patties in small make table between grill and fry vats since 12:40pm cold held at 56F at 1pm. Observed ambient air temperature at 67F.

Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engage in food preparation without hair restraints. Observed manager provide hair restraints to all required employees. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shell eggs hot held at 130°F. Time could not be determined. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese left out at room temperature since 9:30am held at 66°F at 9:50am. Observed employee place cheese in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shell eggs hot held at 130°F. Time could not be determined. See stop sale. Observed cheese sauce under heat lamp since 9:50am hot held at 119°F at 10am.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water in dry storage area.

Basic - Interior of microwave nearby reach in freezer in back has accumulation of black substance/grease/food debris.

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. Observed shredded cheese on make table since 2pm with no time marking.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook staff.