Wendy's

Inspector's notes

-- Hamburger patties for chili meat observed in warming cabinet with internal temperatures ranging from 84°F-96°F. The PIC unsure how long the patties were in the warmer. The hamburger patties improperly hot held were discarded by the PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Paper towels not available for hand drying at 1 of 2 hand sinks (hand sink near 3-compartment sink) in kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The PIC provided paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed employee with fingernail polish start to place raw beef patties on grill without wearing gloves. Employee working with exposed food must wear gloves if wearing fingernail polish or artificial nails. At the time of inspection, the employee placed gloves on before continuing to work with beef patties. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed cook handle raw chicken and beef patties with bare hands, then grab bread for a sandwich without gloves and without washing their hands between changing tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. At the time of inspection, the employee washed their hands before continuing with tasks. Reviewed with the PIC single-use glove requirements or suitable utensils for handing ready-to-eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed cook remove chocolate chip cookies from sheet and place on display tray for consumption with bare hands. Observed cook also use bare hands to obtain bread for a sandwich (see violation above). Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. The RTE foods that had bare hand contact were discarded by the PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Cheese sauce being held under heat lamp at fry/chicken nugget station and cooked hamburger patties being held in chili meat hot holding cabinet had internal temperatures ranging from 67°F-105°F. The PIC stated the cheese was heated and placed under lamp approximately 45 minutes prior to the inspection (10:30 AM) and the cooked patties were leftover from the previous night. At the time of inspection, the cheese sauce was reheated to 165°F and placed in hot holding steam table and the hamburger patties were discarded. All TCS foods must be maintained at 135°F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- On sandwich prep line, cut lettuce, sliced tomatoes, American cheese, shredded cheddar cheese, and blue cheese on time as a public health control did not have time-stamps labeled on containers. An employee stated the items were removed from cold holding and placed on prep line approximately 45 minutes prior to the inspection (10:30 AM). All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.