WENDY'S

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. Cheese on make line. Manager stated cheese placed out at 7:00 am. Manager had employee place proper time marking on cheese. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Case of cooking oil stored on floor next to office. Manager placed oil on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above kitchen fryers greasy. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler beneath make line.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to place shake mix in frosty machine without washing hands. Manager had employee wash hands. 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. Cheese stored on make line. Employee stated cheese placed out at 7 am. Employee placed proper time marking on cheese. Corrected On-Site Repeat Violation Admin Complaint

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on make line shelf across from office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers greasy.

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. Raw shelled eggs on cookline kept on temperature with no time mark. Manager had time placed on eggs. Raw shelled eggs had been out for two hours. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. soiled apron hanging on single service item storage rack

Basic - Floor area(s) covered with standing water. Standing water under urinal in men's room. Manager had employee mop up. Corrected On-Site

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

Intermediate - Well water testing report/documentation is not available upon request. Recent well water report not available. Last report dated July 2023

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back corner Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in dining room.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs on cooking at 56F. Manager advised that had been placed there 30 minutes earlier and that the eggs are used within the hour. Discussed with Manager Time as a Public Health console Proceudres and provided form

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back storage area.

Basic - Floor area(s) covered with standing water. Standing water near ice machine.

Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wipe their nose with their shirt then use grill equipment to clean grill without washing hands. Also observed employee place raw meat on grill then handle spatula to flip burgers. Manager spoke to employee and had them wash their hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser facing and hanging off rack where oil is stored. Manager removed spray bottle Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by drive thu window. Manager had dispenser restocked Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back corner of storage area

Basic - Ice bucket not stored inverted or in a protected mannerbetween uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager placed ice bucket to be washed Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparing fires, rub bare hands on arms then place fingers inside a fries container and serve fries without washing hands or putting on gloves.. Inspector advised manager who spoke to employee. Inspector advised manager to not serve that container of fries.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at entrance to kitchen by register. Observed no paper towels at men's room hand wash sink .

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed two containers of Chicken in walk-in-cooler not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside top of ice machine, by drive thru window,used to dispense ice to customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored above prep table next to microwave in kitchen

Basic - Food contaminated by unsanitized equipment or utensil. Observed heavy plastic strips hanging from back emergency door stored on top of Hamburger buns stored in plastic bags

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed Carbon dioxide tanks not adequately secured in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soft drink stored on top shelf above food used for customers in reach in freezer on cook line

Basic - Single-service articles improperly stored. Observed five boxes of single serve cups stored on floor in dry goods storage area

Basic - Stored food not covered. Observed two bin of Chicken in walk-in-cooler not covered.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In frosty machine cream 45 to 46F. Operator voluntarily discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink. No backflow added at hose connection side.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef patties from yesterday in walk-in cooler not date marked.

Intermediate - Well water testing report/documentation is not available upon request. Bacterialogical well water report.

Basic - Equipment or utensils not designed or constructed in a durable manner. Fan guard missing on microwave in kitchen area.

Basic - Floor area(s) covered with standing water. Throughout kitchen standing water on floor. Also, debris on floor under machines near drive through. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored with food contact surface in grease drip pan. Manager placed in wash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers on cook-line have buildup. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door cracked open.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched broom, apron and face mask then continued to place beef on cart without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in the food prep area Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cook line has debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on two prep tables in wash area. Removed.Repeat Violation Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Manager moved. Corrected On-Site

Basic - Floor area with standing water. Areas in ware wash area and unused side of cookline. Also, large grooves between tiles on floor throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over cooking equipment. Gaskets soiled in reach in cooler near drive thru window.

Basic - Old labels stuck to food containers after cleaning. On clean pans over triple sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of tomatoes stored on shelf over cut lettuce. Also, large bags of ketchup on walk in cooler floor.

High Priority - Food with mold-like growth. See stop sale. Six moldy tomatoes on shelf above where sodas are stored. Manager discarded tomatoes. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in area where soda boxes are stored.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2021.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler on front counter: sour cream (56°F - Cold Holding); butter (57°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager returned items to walk-in cooler to reduce temperature to 41°F.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Sausage gravy reheated to 111°F and placed on make line for hot holding. Employee placed item back in microwave to complete reheating process, 178°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item held on cook line: cheese sauce (125°F - Hot Holding. Manager stated item placed on line two hours prior to temperature being taken. Manager reheated item to 177°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of grease lift stored next to eggs in kitchen. Manager moved bottle of grease lift. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans above three compartment sink.

Basic - Single-service articles improperly stored. Lids for cups stored on floor in dry storage.