Wendy's

Inspector's notes

Observed no hot water at any sink fixtures throughout establishment (mop sink, 3-comp sink, prep sink, or hand wash sinks) at time of inspection. Maximum temperature measured 80F. PIC reports hot water heaters not functioning properly and has placed work order. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to reinspection. Corrective Action: Correct within 24 hours."

Inspector's notes

Observed freezer under cooked French fry hot holding to broken holding a single bag of frozen fries. Manager stated that unit is used to hold a bag or two of fries before cooking. Broken equipment shall not be used until repaired. Alternative freezer will be utilized until fixed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomatoes, lettuce, premade salads, sour cream, dressings labeled "keep refrigerated", butter, and milk being improperly cold held in the bottom of the reach in cooler below the sandwich prep line. The temperature of these items ranged 48*F-52*F PIC informed that the vegetables and salads were placed in the reach about an hour prior. Ambient air temperature of the cooler was 32.7*F, measured using min/max thermometer. Instructed PIC to move the lettuce, tomato, and salads to another cold holding unit to be properly cold held. PIC was unsure when the dressings, sour cream, butter, and milk were placed in the unit. Instructed PIC to discard the dressings, butter, and milks. PIC moved the veggies and salad to another reach in cooler to be properly cold held. PIC voluntarily discarded improperly cold held dressings, butter, and milks at time of inspection. Items were embargoed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ==========Observed employee touch contaminated buttons on main raw cookline; employee touched with both hands contaminated hamburger trays; red spatula. Employee proceeded in touching deep fryer handle and salt shaker at French Fries station. Another employee proceeded in touching the contaminated salt shaker and directly preparing French Fries orders. Notified employee to stop; wash hands and clean contaminated areas. Notified Person In Charge (PIC). PIC cleaned and sanitized the contaminated handles and shaker on the main cook line. ======= Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. ===Observed establishment is using time as control (TILT) for food safety at main sandwich line for: American Cheese; cut lettuce; and cut tomatoes. At time of inspection no expiration times were noted for any of the following tcs foods. Notified Person In Charge (PIC). PIC directed employee to put on the appropriate expiration time of 4pm on all containers with TILT foods. ==== If utilizing 4 hours and no temperature control: o The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-2-302.11, Pf: Maintenance-Fingernails. ===Observed employee with bright orange painted nails on both hands directly working with ready to eat French Fries. Notified employee to put on gloves during food preparation. Notified Person In Charge (PIC).======Employee working with exposed food with rough fingernails; or wearing fingernail polish without a glove; or wearing artificial nails without a glove. 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. :

Core-4-201.11, C: Equipment and Utensils-Durability and Strength.=====Observed establishment chicken pressure cooker no able to seal correctly. Notified Person In Charge (PIC). Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use Correct By: Correct Prior To Next Routine Inspection