Wendy's # 54

2-1B: .03(5)(c)Observed a food employee adjust their clothing multiple times and processed to handle equipment and food without washing their hands after touching their clothing. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the employee discussing after touching any part of their exposed skin or clothing they are required to wash their hands before handling any food items, non-food and food contact surfaces. Any items that were possibly contaminated were discarded or placed in the ware washing area to be washed, rinsed, and sanitized. The food employee properly washed their hands.

15C: .05(7)(a)2,3Observed heavy mold like substances on the weatherstripping/seal of the walk in cooler door. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: **The weatherstripping/seal must be replaced on the walk-in cooler door by October 17, 2025).

2-1B: .03(5)(c)Observed a food service employee drop an item on the floor, pick it up and discard of the item, and proceed to handle chicken nuggets. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food employee and the person in charge discussing when to wash their hands.

6-1A: .04(6)(f)There were tcs items cold holding at temperatures greater than 41 degrees F or below. See the temperature chart below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded as they were stored longer than 4 hours.

15A: .05(6)(q)1&3Observed three reach in coolers with ambient temperatures greater than 41 degrees F. All units were holding tcs food items. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: All tcs food items were removed and the units will not be used to store any tcs foods until the units are properly calibrated to maintain an ambient temperature of 41 degrees F or below.

1-2A: .03(2)(a)-(l), (n)There were multiple risk factor and public health violations occuring at the time of inspection. The person-in-charge was not demonstrating active managerial control in regards to food safety. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Food worker picked up item off the floor and touched containers of food without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Had food worker wash hands.

2-2D: .07(3)(b)No paper towels availlable at front hand wash sink. No paper towels available t back hand wash sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)

4-2B: .05(7)(a)1Interior ice bin has spots of black build up. Food contact surfaces must be clean to sight and touch. Corrective Actions: Interior of ice bin has to be washed, rinsed, and sanitized.

5-1B: .04(5)(h)Cheese sauce reheated to 80 degrees. Commericially prepared time/temperature control for safety foods must be reheated to at leat 135 degrees F in 2 hours or less. Corrective Actions: has food employee put cheese sauce back to reheat and the cheese was properly reheated within 2 hours to over 135 degrees F.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods held above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1B: .04(6)(f)Multiple time/temperature control for safety (TCS) foods not being hot held at 135 degrees F or above. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Multiple time/temperature control for safety foods had not cooled to 41 degrees F or below within 4 hours. When not heated time/temperature control for safety foods must be cooled to 41 degrees wihtin 4 hours from preparation. Corrective Actions: Foods discarded.

8-2B: .07(6)(e)Observed using bathroom cleaner to clean food preparation table. Must use toxic chemicals as per manufacturer's instructions. Corrective Actions: Has food worker wash, rinse, and sanitize the prep table.

15A: .05(6)(a)Walk-in cooler holding an air temperature of 42.8 degrees F Equipment must be maintained in good repair and proper adjustement. Corrective Actions: Walk-in cooler adjusted properly adjusted at time of inspection.