Wendy's

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the triple berry frosty mix with an internal temperature of 48-49*F at time of inspection. Per PIC, the frosty machine was filled during morning hours, more than 4 hours prior to inspection time. PIC voluntarily discarded the frosty mix at time of inspection. PIC advised staff not to sell the triple berry frosty until they can ensure unit can maintain the product at 41*F or below. TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there to be no time stamps for TCS food items on the make line that were being held under time as control. These items included sliced cheese, shredded cheese and sliced tomatoes. The internal temperature of these products was 45-51*F at time of inspection. PIC stated that products were stocked after the lunch rush, less than 2hrs prior to this inspection. Adjusted times were placed on product containers 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uneven flooring from the mob sink area to the walk-in cooler door where water was pooling. The area near the 3 compartment sink also had water pooling in some areas. Please ensure that all floors walls and ceilings are kept in good condition that allow them to be smooth and easily cleanable.

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 employee open bags of raw hamburger to stock the holding unit near flat-top. The employees hands came in contact with the raw hamburger and they wiped hands on clothing then proceeded to handle equipment (grabbed the spatula used for cooked hamburgers and refrigerator handles including walk-in cooler handle). Person in charge was notified and employee was coached on examples of when to wash hands. Employee properly washed hands. Advised PIC to sanitize the contaminated equipment. 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. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 multiple employees improperly washing hands. They turned on the water, put soap in hands, and them immediately began to rub their hands together under the running water. There was no scrubbing or lathering of hands prior to rinsing. Each time, inspector coached on proper hand washing procedure. Employees re-washed hands properly at time of inspection. Discussed proper hand washing with employees and PIC to include turning water on, wetting hands, applying soap, lathering all parts of hands for 20 seconds, rinsing off soap lather, drying hands with paper towels, and finally turning water off with paper towels. advised PIC to discuss hand washing (when to wash & procedure) with the rest of the team. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 there to be no hand drying paper towels at the handwashing sink located by the drive thru window and in men's restroom. Person in charge supplied both hand sinks with paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Correct By: Corrected At Time Of Inspection