Wendy's

Inspector's notes

-- Observed drive-thru window without air curtains open for long periods of time throughout the inspection. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Corrective Action: Correct prior to next routine inspection. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: -- Observed influx of flies near office/personal items area in kitchen. The PIC provided the most recent pest control reports from 9/21/25. Discussed methods to prevent harborage of pests to the PIC: keep all areas clean, remove food and water sources (especially decaying matter and spills), and sealing potential entry points such as windows and doors. The PIC contacted their pest control specialist to treat the kitchen at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed employee working with open food and preparing orders while wearing a loose bracelet on wrist. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. The person in charge stated the bracelets are worn for religious purposes. The inspector requested at the time of inspection the bracelet be covered/restrained by glove to reduce the risk of jewelry coming in contact with food. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In walk-in freezer, observed multiple containers of ice being stored in non-food grade trash bags as well as French toast sticks being stored directly in grocery bag. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. At the time of inspection, the person in charge (PIC) placed items in food grade containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. -- Observed egg crumbles from 10/25 in walk-in refrigerator. Reviewed ready-to-eat TCS food discard requirements with the person in charge. At the time of inspection, the PIC voluntarily discarded the egg crumbles. A ready-to-eat TCS food shall be discarded if it exceeds the 7 days at 41?F Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. -- Observed sausage gravy in a 4-6 inch deep, tight wrapped container with internal temperatures ranging from 49°F-53°F in the walk-in refrigerator. The person in charge stated the gravy was placed in the walk-in approximately 5.5 hours prior to the inspection (10:30 AM). At the time of inspection, the person in charge (PIC) placed the sausage gravy in an ice bath to rapidly cool to 41°F. Reviewed cooling and cooling methods with PIC. Correct By: Corrected At Time Of Inspection