Wendy's

Inspector's notes

Chili-122-127F in the hot holding unit behind the cash registers. PIC stated that the chili had been in the unit since 7AM and discarded-see embargo form. Keep PHF/TCS foods in hot holding at 135F or above. After discussion with the person in charge, it has been determined that the root cause of the violation a verification breakdown which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Three pans of cut lettuce items with set discard times at 12:26PM and 1:34PM (for two of the pans). PIC discarded all items-see embargo form. Ensure that food items are discarded when the time is expired following internal policies After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. -- The concentration of quaternary ammonium sanitizer in the sanitizing compartment of the in-use warewashing sink was less than 150ppm (minimum per label instructions; concentration verified using both inspector and establishment provided test strips). The sink was drained and refilled but still tested low. The person in charge states that sanitizer will be manually mixed until the dispenser is repaired. -- After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown, which resulted in the violation. ** 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

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. -- Cooked hamburger patties being held for use in chili were at from 97°F to 104°F. These were discarded (see embargo). -- After discussion with the person in charge, it has been determined that the root cause of the violation was training staff , which resulted in the violation. ** 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection