WENDY'S 8294

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As per operator dish machine is out of service. No out of service sign was posted. Operator affixed out of service sign to dish machine. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled mop to mop floors then handled clean utensil to stir chili; no hand wash. Employee washed hands and cleaned and sanitized utensil. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler: raw crispy chicken stored above ziplock bag with chili meat (left over burgers) - not all products commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. At steam table: chili with left over burgers(101F at 8:36am; 138F at 9:40am- Reheating) As per label and operator, since 7:39am. Chili did not reheat to 165F within 2 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler at front counter: half and half (45F - Cold Holding) As per operator, removed from cooler for order 15 mins prior. Not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: chili with left over burgers (101F at 8:36am; 138F at 9:40am- Reheating) As per label and operator, since 7:39am. Chili did not reheat to 165F within 2 hours. See stop sale.

Basic - Food stored on floor. Containers of frosty mix stored on floor of walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shell eggs with out gloves then dropped eggs on flat top grill, then grabbed spatula by the handle to break yolks then when and washed hands and put on gloves, then grabbed the same spatula by the handle and grabbed a clean container with biscuits, opened door of hot box . Spoke with manager about employee contaminated spatula handle and touching again prior to handle ready to eat food. Employee washed hands and clean and sanitized spatula, and hot box door. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged A container with raw fish stored above a container with French fries inside walk in freezer. Operator stored properly . Corrected On-Site

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. Observed employee touch cellphone then prepared food at prep area; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: fried potato wedges (127F - Hot Holding) As per operator, stored since 1 hour. Operator discarded. Corrected On-Site

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. Observed operator touched different sections of face then touched clean tong; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched clothes and put hands in pockets then touched fryer basket ; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door stainless steel reach in freezer: Raw chicken stored over French fries. Chicken was in an open bag. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: Swiss cheese slices (46F - Cold Holding) As per operator, placed at make table from walk in 2 hours prior. Not prepped or portioned today. Item was double panned. Operator placed in walk in cooler to quick chill. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food ( bread) without washing hands first. Employee washed hands Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed an opened bag with breaded raw chicken stored above an opened bag with breaded raw fish inside reach in freezer on cook line. Operator stored properly Corrected On-Site

Intermediate - Spray bottle containing toxic substance( sanitation )not labeled. Advised operator to label bottle Corrective Action Taken

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.at 0 ppm. Operator transferred sanitation to 3 compartment sink quaternary 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside walk-in cooler Raw burgers, cheese sauce, 48°F cold Holding . Per operator products stored for approximately 1 hour. Per operator walk-in cooler was turned off for about 20 minutes. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer Corrective Action Taken

Basic - Equipment in poor repair. Reach in cooler across from fryer station not working.

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