Wendy's

Inspector's notes

Observed missing cove bases along the wall/flooring at the drive thru window, exposing the wood framing. PIC stated that the establishment has a work order in-place to repair/replace cove bases.

Inspector's notes

Observed organic matter build-up inside the main ice machine. Informed PIC that ice machines need to be cleaned more frequently to ensure that no build-up of matter occurs. Per PIC, ice machines will be cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Shredded cheese, Tomatoes, and cut lettuce being held under time as a control on the line were observed with internal temperature range of 48-52*F and had no time stamps. PIC stated that the products were relocated from walk-in cooler to the line roughly an hour prior to inspection time. Adjusted tie stamps were placed on containers at time of inspection. Corrected at time of inspection. Reviewed with PIC and employees that time stamps, whether using the digital timer or time stickers, must always be placed on TCS food items as soon as they are removed from refrigeration and placed on the make line.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- Spray arm at 3 compartment sink observed leaking. PIC stated that a work order has been submitted to repair the leak. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ------ Observed an employee place raw hamburger patties on grill with gloved hands, then grabbed a sanitizer wiping cloth to wipe the gloved hands, then went to grab a clean container to portion the pre-cooked diced chicken before reheating. The employee was asked to return container to the 3 compartment sink to be re-washed, removed gloves, wash hands, and put on new clean gloves before proceeding. Also observed an employee using their cell phone (both hands on cell phone) then picked up containers from the line to place time stamps on them. The employee was also asked to remove gloves and wash hands. Discussed examples of when to wash hands and proper hand washing. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Also discussed glove use limitations, glove use does not substitute handwashing. Correct By: Corrected At Time Of Inspection