WENDY'S #08156

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nest at ware washing area. Manager separated containers to air dry. Corrective Action Taken

Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Manager had employee clean shelves during inspection. Corrected On-Site

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine reading 0ppm. Instructed manager to discontinue use until dish machine is reaching proper ppm.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishmachine reading 0ppm. Instructed manager to discontinue use until dish machine is reaching proper ppm.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled near three compartment sink in kitchen.

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

Basic - Equipment in poor repair. Observed walk in cooler handle in disrepair in kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. Also observed ice buildup in reach on cooler at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hose nozzle soiled at three compartment sink. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At the time of the inspection observed a covered container with sausage gravy with 1 hour left on the cooling process at 62°f Corrective Action Taken

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

Basic - Faucet/handle missing at plumbing fixture. Mop sink faucet handle missing.

Basic - Food stored in a location that is exposed to splash/dust. Observed container of potatoes stored next to dish washing machine exposed to splash.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bag in the box soda pumps soiled.

Basic - Open dumpster lid.

Basic - Covered waste receptacle not provided in women's bathroom. Observed handicap area at women's bathroom with receptacle not covered.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled. Manager had staff clean gasket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser nozzle and frosty dispenser nozzle soiled at front counter. Manager had items cleaned and sanitized. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Provided manager with choking poster via email. Manager printed and posted at office area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hose nozzle soiled at preparation sink. Manager had nozzle cleaned. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili (134F - Reheating), The pan is marked 7:00-9:00 temperature taken at 9:30.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili (134F - Reheating), The pan is marked 7:00-9:00 temperature taken at 9:30.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling in the men's room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on the preparation cooler across from the ice machine. The manager removed the cup. Corrected On-Site

Basic - Open dumpster lid.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. The manager cleaned the shelving. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored inside hand sink at ware washing area. Manager removed item. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located above grill area.