Wendy's

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee removed one french fry from a container of fries and ate it. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. The person in charge discussed eating and drinking with the employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a heavy accumulation of grease and food debris behind the fryers. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Cheese, mayo based sauces, and lettuce with and ambient temperature of 45-52*F labeled without proper discard times. Manager stated food were placed in unit within one hour prior to inspection. All foods being monitored with time control should be labeled with accurate time it is to be discarded. Manager placed stickers indicating 4 hour discard time. Correct By: Corrected At Time Of Inspection

Core-2-402.11 , C: Effectiveness-Hair Restraints Observed several employees with uncontrolled hair working in food prep/service areas. FOOD EMPLOYEES shall wear hair restraints that are designed and worn to effectively keep their hair from contacting exposed FOOD. Person in charge had employees pull hair from face and shoulders and place hair nets on. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Frosty machine at front service counter unable to hold shake mix at a consistent temperature of 41*F or below. Temperature ranges between 41-58*F. Solid ice cream dispensing at a temperature of 22*F and below. All equipment should be working properly and in good repair. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed a work order for maintenance. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 a dead American roach and black organic growth inside bed of ice machine. All food contact surfaces should be clean and free from pests. Person in charge emptied ice machine and prepared for cleaning and sanitization. No live roaches observed during inspection. Manager provided pest control invoice for 7/17/2023 and stated another visit is scheduled for this week. Recommended routine cleaning schedule for machine and increased frequency of pest control. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Salad dressings, various cheeses, chopped lettuce, salad mix, whole raw eggs, chopped boiled eggs, cold brew, orange juice, diced grilled chicken, butter, dairy based sauces, salsa, chocolate milk, 1% milk, gravy, sausage, and frosty base in walk-in refrigerator with an internal temperature of 45-52*F. Person in charge mentioned foods were placed in the unit over 4hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge voluntarily set foods aside for discard. Recommend checking temperatures before utilizing refrigeration units. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. Cheese, tomato, and lettuce with an internal temperature of 46-47*F labeled with discard times 1-2 hours before the current inspection time. Employee could not determine when foods were placed in unit. Manager voluntarily discarded items. All foods being monitored with time control should be labeled with accurate time it is to be discarded and discarded at time labeled. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Walk in refrigerator with an ambient temperature ranging 43-45*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced today. Technician arrived onsite and unit was able to reach an ambient temperature of 38*F and below after maintenance. Recommended utilizing thermometers for accurate documentation of temperatures of units. Correct By: Corrected At Time Of Inspection