Wendy's

Inspector's notes

Drive thru window left open while not in use. The PIC stated that the employee would be asked to close the window. Ensure that the openings to the outside are protected against the entrance of insects. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed main side of sandwich station stocked with various TCS food items such as American, muenster, asiago, and ghost pepper american cheese. The discard time for the TCS foods was not marked. According to PIC, the establishment uses TILT (time in lieu of temperature) for the food at the sandwich stations, which were stocked at 9:00 am. Food being stored under time and not temperature must be held for 4 hours or less. The food must be marked for the time that it was placed into the wells of the sandwich prep area, which would result in a discard time of 1:00 pm. PIC instructed employee to correct the times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine 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 no paper towels at the handwashing sink next to the registers at the front counter. Notified person in charge and they restocked at time of inspection. Discussed with person in charge all handwashing sinks must be stocked with paper towels. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed employee doing dishes at the 3-compartment sink. None of the tubs were filled and the employee was running the dirty dishes under the faucet and scrubbing. Employee did not soak plastic pitcher and utensil in sanitizer and then proceeded to bring it back out to the make line. Notified person in charge and had employee bring the pitcher and utensil back to the 3-compartment sink. Person in charge discussed with employee proper dishwashing procedure. ===Chlorine solution contact time of less than 10 seconds except for: o 7 seconds for a chlorine solution at 50 ppm with a pH of 10 or less and a temperature of 100?F or o 7 seconds for a chlorine solution at 50 ppm with a pH of 8 or less and a temperature of 75?F • Other chemicals being used with a contact time of less than 30 seconds • Or not following the manufacturer’s recommendations for sanitization. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed employee multiple times blowing on both right and left gloves; then with contaminated gloves directly working with tcs foods raw meat hamburgers and flat top food equipment. Notified Person In Charge (PIC). PIC directed grill employee to take off contaminated gloves and wash hands. ========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

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ===Observed in main walk in unit with raw open shelled eggs stored directly over open shredded lettuce. Notified Person In Charge (PIC). PIC moved all raw shelled eggs away from cut lettuce. Also on separate tray rack observed inside main walk in unit with open raw bacon stored directly over ready to eat sauces; cooked chili meat and beans. Notified PIC. PIC moved raw bacon back to raw bacon areas. =========== Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===Observed on top drying clean rack with several clean tcs food plastic containers with brown and yellow organic matter inside. Notified Person In Charge (PIC). PIC will have employee rewash, rinse and sanitize containers. ======Clean to sight and touch. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Correct By: Corrected At Time Of Inspection