WENDY'S OLD FASHIONED HAMBURGERS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed sour cream packets 60f, single serve half and half 66f, prepackaged milk containers 66f in front counter lower reach-in cooler for an undetermined amount of time. Manager discarded all items during inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sour cream packets 60f, single serve half and half 66f, prepackaged milk containers 66f in front counter lower reach-in cooler for an undetermined amount of time. Manager discarded all items during inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed potato wedges 117f (less than 4 hours per manager) fryer area at establishment. Manager discarded potato wedges during inspection. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed temperatures in reach in cooler of diced cooked chicken 48f, sliced tomatoes 45f, half and half 53f. Operator discarded items during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed temperatures in reach in cooler of diced cooked chicken 48f, sliced tomatoes 45f, half and half 53f. Operator discarded items during inspection. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed pans on drying rack in dishwashing area wet nesting.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 4 employees working. Establishment does have a certified food manager.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to find proof of employee training. Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not able to provide proof. Company recently switched online systems and manager is unable to access progress reports. Warning

Basic - Drain cover(s) missing. Drain cover missing in mop sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. No contact with food observed. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk In cooler- sliced tomatoes 54f, cheese 50f, spring mix 52f all for two hours. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present. More than four employees currently working.

Basic - Floor area(s) covered with standing water. Standing water in multiple areas of kitchen