WENDY'S #15

Observed sliced tomatoes, shredded cheddar cheese, and lettuce to be cooling while fully covered. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 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; 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. COS: The food items were fully uncovered to allow for maximum heat transfer and allow the food items to properly cool.

Cooked Chili was observed in the walk in refrigeration unit at 65 Degrees Fahrenheit. Chili was cooling since yesterday, and it failed to cool down to 41 Degrees Fahrenheit with (6) hours.

Note: Cooked chili was voluntarily discarded during the inspection

Cooked Time/Temperature Control for Safety Food (list food item here) not cooled from 135F to 41F within 6 hours. Cooked Time/Temperature Control for Safety Food (list food item here) not cooled from 135F to 41F within 6 hours.

Observed several foods not on TPHC in prep top cooler to be holding at temperatures greater than 41F

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.

Note: PIC immediately discarded out of temperature food. PIC will use TPHC for all food on prep tops until the unit can maintain food at a temperature below 41F.

Observed several foods PIC explained to be on TPHC to be unmarked.

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

Note: Foods that were taken out of temperature control at 11:00 AM were marked to be discarded at 3:00 PM.

Observed two food employees not wearing hair restraints. One employee was not wearing a beard restraint and his beard was longer than one half of an inch.

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.

Note: PIC will instruct food employees to wear hair and beard restraints while prepping food.

Cheddar Cheese was observed in the prep top cooler unit at 51 Degrees Fahrenheit.

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 Note: Cheese was voluntarily discarded during inspection.