Wendy's

Inspector's notes

Observed blue cheese in a container at the cold top prep station on time as a control as stated by the person in charge. The time stamp indicated 10:30am to 2:30pm at time of inspection the cheese was observed in the cold top unit at 2:50pm. The blue cheese had exceeded to 4-hour time limit and was not discarded. The person in charge removed the blue cheese and the cheese was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with shoulder length hair without any hair restraints. PIC informed employee to tie hair back at the time of inspection. Employee tied hair and washed hands before proceeding to work again. PIC was informed that hair restraints are intended to keep hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping towels stored in the sanitizer bucket in the cook line and near handwashing sink, containing 0 ppm quat sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (200-400 ppm for quat) and sanitizer should be replaced every four hours. PIC replaced solutions at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the mop sink filled with grey water to about an inch under the rim. PIC informed that it has been draining very slow like this for a few days. PIC informed that they put in an emergency order days ago and are waiting for a response on service. Sinks were left running in the establishment to ensure it is a slow-moving drain, and not a line back up. Informed PIC that the drain needs to be fixed as soon as possible and if the water backs up onto the floor, they need to voluntarily close until the problem is resolved. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Six open employee drinks stored over the grill, meat cooler, and make line areas. Corn tortillas stored over the meat cooler area. PIC had all employee items relocated to proper location. Ensure that employees eat and drink where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.----Employee handled personal phone, then went to handle beef patties without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. 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. Correct By: Corrected At Time Of 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.----No paper towels or hand drying device available at the hand wash sink next to the food pick up area. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. 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. 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.-----Cut tomato and two pans of cut lettuce items with no set discard times in the make line unit. PIC discarded all items-see embargo form. The FOOD shall be marked or otherwise identified to indicate the time of discard 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. Correct By: Corrected At Time Of Inspection