WENDY'S #20

Observed bottles milk within reach in cooler next to ice machine above 41F. Was placed from walk in cooler before lunch.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Milk placed back within walk in cooler.

Observed reach in cooler next to ice machine showing ambient temperatures above 41F, items within machine also were above 41F (milk 50F and Salads 56F, was prepped around 12pm). Machines digital thermometer did not fluctuate from 43.4F when opening and closing door.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Had all items removed from reach in cooler and placed within walk in cooler. Requested that machine be serviced before being utilized again.

EHS observed items throughout facility above required 41F. PIC stated truck had been delivered and product was either from truck delivery or from walk in cooler which had been open and closed putting away delivery. Violation: time/temperature controlled for safety foods shall be maintained at 41F or below except when being prepared, cooked, or cooled; or when time is used for public health control. CA: products either moved to walk in freezer to cool until walk in cooler can come to proper temperature or discarded (shell eggs at 50F)