WENDY'S 1759

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine at 100ppm. Corrected to 200ppm. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -back exit door blocked by cart. 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 cold held at greater than 41 degrees Fahrenheit. -individual containers of blue cheese at 58°f in reach in cooler. Operator unable to determine how long containers have been in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual containers of blue cheese at 58°f in reach in cooler. Operator unable to determine how long containers have been in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on shelf around hot holding unit. -grease buildup on burger press.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spicy ghost pepper cheese 45°f, Asiago cheese 45°f. Operator covered container.

Basic - Interior of microwave soiled. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

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. Corrected from 10pm to 50ppm. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Basic - Floor soiled/has accumulation of debris. -grease on floors under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken tenders at 127°f. In warmer 20 minutes.

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

Basic - Floor soiled/has accumulation of debris under equipment at cookline.

Basic - Interior of warming oven has accumulation of food debris.

Basic - Nonfood-contact surface soiled: -hood filters soiled with grease/dust. -food debris on shelving by hot holding. -drink cup dispenser soiled.

Basic - Wall soiled with accumulated black mold like substance above walk in freezer door.

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 mark. Lettuce, tomato and cheese at prep area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. No quaternary ammonium test kit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers in front pan at 47°f.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

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.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 50°f in top area of reach in cooler. In cooler approximately 20 minutes. Advised operator to place pan below fill line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Reach-in cooler interior has accumulated food debris. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. K class.