WENDY'S OF CARNESVILLE

Observed no ambient thermometers in the walk-in cooler, walk in freezer, and reach in coolers. Advised PIC to get proper thermometers for each eqipment. Rule: 511-6-1.05(2)(k) - Temperature Measuring Device (TMD), Food - Accuracy (Pf) (k) Temperature Measuring Devices, Food.

1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf

Observed green like substance/build up on spicket of drink machine. Advise PIC to make sure that they are following their cleaning schedule. Rule: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. NOTE: observed 3CS leaking at the faucet. PIC to have 3CS checked by maintenance.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. NOTE: Observed an inspection report on wall that is from 2/20/24. PIC to put the most recent inspection should be posted on the wall and in the drive thru window.

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

Observed walk in cooler to not be holding foods at 41F. Walk in cooler's ambient temp was 48F when first checked. Foods that were above 41F were voluntarily discarded by PIC. Food discarded includes: 3 bags of Chopped chicken for salads, 1/2 case of 15 dozen eggs, 1 Box of sour cream, 1 bag of shredded/chopped lettuce, 2 boxes of hamburger meat, 2 sleeves of sharp pasteurized sliced cheese. Maintenace worker showed up during inspection to work on walk in cooler.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. NTOE: Observed employee drinking from a cup without a straw on the food line. PIC corrected on site. Cup was discarded.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

NOTE: Observed no paper towels at one of the handwashing sinks. Corrected on site by PIC. Paper towels were placed above sink in red container by PIC.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. NOTE: observed 4 employees without hair restraints. PIC corrected on site by informing employees to put on hair restraints.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. NOTE: observed 3CS leaking. repeat violation. PIC informed maintenance worker at time of inspection and was working on 3CS.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

NOTE: Observed sandwich line to be leaking. PIC states a work order has been placed. At end of inspection a Maintenace worker stated that he would look at the sandwich line.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: Observed leaking faucet at 3 compartment sink.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers Note: Permit was not in an area visible to consumers at time of inspection. PIC was informed to have it posted.

The door sweep/seal on the walk-in-cooler is damaged and a gap is between the bottom of the door and floor. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair and/or replace the door sweep/seal on the walk-in-cooler so there is no gap and the door is tight fitting and seals completely.

Nonfood-contact surfaces, the front of lower reach-in-cooler doors, hinges and seals has food residue build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean lower reach-in-coolers of any debris and/or residue. Clean at a frequency to prevent the accumulation of any residues.