WENDYS OLD FASHIONED HAMBURGERS

6-1A: .04(6)(f)Chocolate frosty at 44F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Frosty discarded. //

6-1B: .04(6)(f)Hot food holding below 135F, see temperature chart. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food discarded. //

13A: .02(1)(d)Most recent health inspection report not posted in the dining room and the drive thru window. // 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. (C) Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C) Corrective Actions: Most recent health score posted. //

2-2D: .06(2)(c)Observed handwashing sink in mens restroom with water that could not reach 100F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods in walk-in cooler cold holding above 41F (see temperature log). Per person in charge (PIC), cooler was turned off at 5am this morning to put away food delivery and was turned back on at time of inspection. PIC could not provide temperature logs of TCS foods or ambient air temperatures of walk-in cooler indicating that temperatures were at 41F or below within the last 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All TCS foods cold holding improperly were discarded. Explained to PIC that walk-in cooler is never to be turned off.

6-1C: .04(6)(d)Observed sliced tomatoes cooling that did not reach 41F within 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Tomatoes were discarded.

6-1C: .04(6)(d)Observed cut lettuce in walk-in cooler cooling at a rate insufficient to reach 41F within 4 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Lettuce was moved to walk-in freezer.

11A: .04(6)(e)Observed cut tomatoes and cut lettuce cooling in a walk-in cooler that had been turned off until time of inspection. Foods were also placed covered on middle shelf. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Tomatoes were cooling improperly for more than 4 hours and were discarded. Lettuce was cooling improperly for less than 4 hours and was moved to walk-in freezer.

14C: .05(10)(e)1&3Observed multiple boxes of single-service and single-use articles stored on the floor in out-of-service walk-in freezer being used as a dry storage area (located outside). Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

2-2B: .03(5)(j)1&2Observed employee drinking from disposable cup with no lid or straw within food prep area. Employee drinks shall be in a disposable cup with lid and straw when drank from and stored within food prep/storage area. Corrective Actions: Drink was discarded by employee.

4-2B: .05(7)(a)1Ice machine contained residue/mold-like substance on inside around the ice chute. Food contact surfaces shall be cleaned to sight and touch.

15A: .05(6)(a)Ice machine condenser unit had a leak that was capable of getting into inside of machine. Equipment shall be maintained in good repair.