Wendy's of I-16

The dish machine was not working properly. The concentration of sanitizer was not in the correct range of 200-400ppm. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instruction. COS: 3 compartment sink shall be used until the dish machine is fixed. Will call when dish machine is working again.

Box of food on floor in walk in cooler. Food shall be protected from contamination by storing at least 6" off the floor. COS: Moved during inspection.

Back of fryer had heavy build up of residue. Non-food contact surfaces shall be cleaned at a frequency to preclude accumulations.

Employee was on personal phone in back of restaurant. Employee went to line and was preparing to work with food, without first washing hands. Food employees shall clean their hands, after engaging in activities that contaminate the hands. COS- Inspector told employee to wash hands before working with food. Employee washed hands.

Employee frosty and salad in reach in cooler and not labeled personal items. Lockers or suitable facilities shall be used for the storage of employee items. COS items discarded.

Observed employee panning raw bacon on prep table. Prep table was not sanitized after employee was done with raw bacon. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board;P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods;P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for Safety food;P (iv) Before using or storing a food temperature measuring device;P and (v) At any time during the operation when contamination may have occurred. COS: Employee cleaned and sanitized prep table.

Doors on dumpsters left open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. COS doors closed.

Observed ice in the handsink. Handsinks may only be used for handwashing; COS: Ice melted.

Bottom of STUP freezer and lid of lettuce container has buildup of residue (food), and needs to be cleaned as often enough to prevent accumulation of buildup.

Observed employee filling bucket full of water in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. COS: Stopped filling, explained rule.

Build up of black residue on the dispenser of the coffee maker. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Cleaned during inspection.

Utensil stored on food product in walk in cooler. During pauses in food prep or dispensing, food dispensing utensils shall be stored with handles above the food.