WENDY'S 2522

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink at a quaternary concentration of 0 ppm. Manager prepared new quaternary solution at a concentration of 200 ppm.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw unpackaged chicken over raw unpacked fish at reach-freezer at cookline.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Chilli (160F - Reheating). Product did not reached 165F within 2 hours. Placed on hot holding equipment at 8:30 am and temperature checked at 10:30 am.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observe Observed Chilli (160F - Reheating). Product did not reached 165F within 2 hours. Placed on hot holding equipment at 8:30 am and temperature checked at 10:30 am.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager not knowing vomit and diarrheal cleanup procedures.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing cooking temperature of fries for hot holding and employee did not know how to check chlorine concentration at dishmachine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine nozzle soiled with mold-like substance at dinner area and frosty nozzle soiled with mold-like substance at drive thru.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at drive thru area not accessible.

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink at three compartment sink area. Manager provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with mold like substance at office entrance and cookline. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager wearing bracelets and watch while cooking eggs at cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at stacked metal containers on shelf at warewashing area. Coached manager on correct procedure. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching parmesano cheese at reach-in cooler near ice machine. Manager removed spoon for washing and sanitizing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled near beef patties hot press.

Basic - Observed no conspicuously located ambient air temperature thermometer in holding unit at cookline.

Basic - Observed standing water in bottom of reach-in-cooler at cookline.

Basic - Plumbing system in disrepair. Observed faucet at preparation sink leaking.

Basic - Stored food not covered. Observed bacon unprotected at hot holding unit by cookline. Manager covered products. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touch raw beef patty and then removed cooked beef patty from grill. Person in charge coached employee and employee washed hands. Corrected On-Site

Basic - Ceiling vents soiled with mold-like substance. Observed near office area and cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers stacked on shelves at ware washing area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm at burger preparation area. Employee replenished solution with quaternary ammonium. Final reading, 200 ppm. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust at dry storage area. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed at back storage area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service cups not inverted at cook line. Employee inverted items. Corrected On-Site

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

Basic - Ceiling vents soiled with accumulated mold-like substance. Observed ceiling vents soiled with black substance at front counter and kitchen areas.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris near milkshake machine at drive through window.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from wall onto floor near reach in cooler across from milk shake machine.