WENDY'S PROPERTIES LLC

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink for a dump sink at the drive thru . Reviewed with manager that hand wash sinks are for washing hands only .

Basic - In-use tongs stored on equipment door handle between uses at cook line. Manager relocated tongs Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry near mop sink. Manager hung wet mop to dry Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in drive thru area . Manager placed paper towels at hand wash sink. . Manager to relocate brewers to install the paper towel dispenser . Corrected On-Site

Intermediate - No soap provided at handwash sink in drive thru area . Manager placed soap at hand wash sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in drive thru area . Manager placed a hand wash sign at hand wash sink Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink in dish washing area . Reviewed with manager .

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked eggs on cookline 5 cracked eggs in walk in cooler

Basic - Food stored on floor. Shell eggs on floor of walk in cooler. Operator relocated. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler opposite of cookline has standing water at the bottom. Cooler is not being used to store food.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly in the kitcken by exterior of juice machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started reheating at 7:47 and 7:48, temperature taken at 9:55 and 9:56, temperatures are under 165F Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes wedges at 126f, manager voluntarily discarded potato wedges Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Austin and Jade are new hires that have not been here for 60 days with no employee reporting agreement documented, proved operator with printed copy of form 5030-103 Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed the two managers working onsite preparing food I food preparation area without hair restraints Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in salad cooler soiled

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili at front counter at 160F, process started at 7:21am, temperature taken by inspector at 9:55am, operator states the temperature was not taken at 9:21, operator stirred chili and was not at 165F

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling container at hand sink. Corrected On-Site

Basic - Food ( buckets of dairy mix ) stored on floor in walk in cooler - manager relocated food Corrected On-Site

Basic - Food stored in a location that is exposed to splash - pots of coffee located in front of paper towel dispenser at drive thru window area

Basic - No conspicuously located ambient air temperature thermometer in holding unit in kitchen opposite ice machine

Basic - Raw fruits/vegetables not washed prior to preparation. Heads of lettuce not washed prior to cutting lettuce - reviewed with manager

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - raw beef 49 F in cooler at cook line - held in unit overnight- manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 49 F in cooler at cook line - held in unit overnight - manager discarded 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 . Manager time marked shell eggs placed on time at 6:30 am Corrected On-Site Repeat Violation

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. -Dish machine tested at 0ppm, per manager to have ecolab out to fix dish machine, manager set up three compartment sink to sanitize dishes until fixed. 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. -Shell eggs on cooks line 54F no time mark, manager was able to determine when the eggs were placed on time, manager placed time mark on eggs. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -Manager printed and posted current license. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Handle and scoop stored on top of cut apples inside reach in cooler on cooks line. Manager moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in cooler at cooks line soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. Freezer floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on garbage can compartment in dining room.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (135°F - Reheating) @ 9:40a, started at 7:30am. Operator turned up steam table and added water. Re-temp at 10:12 155°F. chili (140°F - Reheating) @ 9:44a, started at 8:00am. Operator added water and turn3ed up steam table. Re-temp at 10:40 151°F. Meat for chili was prepared and cooked yesterday and brought out to be combined and reheated this morning. Stop sale issued for improper reheating.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vanilla Frosty mix in machine 45°to 50°F. Per operator shake mix was placed in machine less than 4 hours ago from walk-in cooler chocolate frosty mix (36-48°F - Cold Holding) Per operator shake mix was placed in machine less than 4 hours ago from walk-in cooler. Operator voluntarily discarded shake mix Top of reach-in cooler of cook line: bleu cheese (48°F - Cold Holding. Per operator foods aren't kept in cooler over night. Operator moved to walk-in cooler. Re-temp 38°F Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (135°F - Reheating) @ 9:40a, started at 7:30am. Operator turned up steam table and added water. Re-temp at 10:12 155°F. chili (140°F - Reheating) @ 9:44a, started at 8:00am. Operator added water and turn3ed up steam table. Re-temp at 10:40 151°F. Meat for chili was prepared and cooled yesterday and brought out to be combined and reheated this morning. Stop sale issued for improper reheating.

Intermediate - Hot water supply not maintained during peak periods. Hand wash sink near dish machine area has water that shuts off intermittently when turned on for a few seconds.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink In drive through area. Discussed with operator. Repeat Violation

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. 3 employees that handle food

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink In drive through area. Discussed with operator.

Basic - Accumulation of debris on exterior of warewashing machine. Discussed with operator. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 employees

Basic - Equipment and utensils not properly air-dried - wet nesting. On top rack above prep table across from 3 compartment sink. Discussed with operator.

Basic - Equipment in poor repair. Gasket of reach-in cooler on cook line is torn

Basic - Floor area(s) covered with standing water. Floor under water heater area. Employee began vacuuming up water. Standing water near drive through window. Corrective Action Taken

Basic - Nonfood-contact surface soiled with debris, dirt, dust In hinge of ice machine. Discussed with operator.

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

Basic - Working containers of food removed from original container not identified by common name. 2 bottles of water above food prep by bacon storage unlabeled Discussed with operator