Wendy's

Observed no time documentation on cheese. utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding and bringing out fresh products. Time was placed on pan. Must follow written procedure.

Observed employee at grill handling raw beef with gloved hands and failing to remove gloves before switching tasks. Employee went on to touch other surfaces that other employees assembling sandwiches, burgers, etc. touch with their gloved hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CA: employee removed gloves, washed hands, and contaminated surfaces were sanitized.

Observed commercially prepared cheese sauce and grilled chicken not reheated to at least 135°F prior to placement if hot holding units. Cheese sauces was temping 90°F in several areas and some pieces of chicken were 106°F in the center. COS by reheating so that all parts reach at least 135°F. Person in charge must ensure that temperatures are taken and taken properly (i.e., in center of product and temping several areas).

Observed cream base in ice cream machine temping 49°F. Cream must be cold held at 41°F or below. COS by discarding. Discontinue use of machine until minimum cold holding temperature can be maintained.

Observed cheese sauce in steam table being hot held below 135°F. Temperature was 89°F in center due to no water being in steam table. COS by discarding and adding water to steam table or new product.

Observed no time documentation on lettuce, tomatoes, and cheese utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding and bringing out fresh products. Time was placed on pan. Must follow written procedure.

Observed quat sanitizer buckets at 0 ppm. Dispenser was in disrepair. COS by switching to chlorine sanitizer until dispenser can be fixed.

Observed one of the employee not washing hands after touching the face. COS by washing hands.

Observed no time stickers for lettuce, tomatoes and cheese. COS by discarding.