Wendy's

Inspector's notes

Observed employee crack raw shelled eggs with gloved hands and then proceeded to touch clean plastic lid. Notified person in charge and they had employee wash hands and wash, rinse, and sanitize lid. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-302.11, Pf: Maintenance-Fingernails. 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 employee at the grill preparing eggs with long, painted finger nails not wearing gloves. Notified person in charge and they had employee wash hands and put on gloves. ===Employee working with exposed food with rough fingernails; or wearing fingernail polish without a glove; or wearing artificial nails without a glove. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Audit of food handlers cards was conducted on premises. 4/19. Establishment had repeat priority violations for #6 and #20. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. ======Observed employee with contaminated hands proceed to grab raw hamburgers meat patties. Employee with contaminated hands employee proceeded in contaminating white hamburger spatula used for sandwich line only. Another employee touched same contaminated spatula. With contaminated gloved hands sandwich employee proceeded in directly assembling hamburger on sandwich line. Notified Person In Charge (PIC). PIC directed employee to take off contaminated left gloved hand and wash hands appropriately. PIC cleaned contaminated white spatula. =====Employee not washing hands often enough during food preparation to prevent cross contamination. 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,Repeat Violations: 2nd

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. ===Observed on clean storage area with grey water dripping from filtration system along the sides of filter and directly onto clean food contact surfaces tomato slicer; clean lids; and clean container. Notified Person In Charge (PIC). PIC directed employee to move all contaminated equipment from grey water. ====== Food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. 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 VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. ====Observed employee wash and rinse off French Fries scooper. Employee did not sanitize. Employee began to wipe off with paper towel French Fries scooper. Notified Person In Charge (PIC). PIC directed employee to wash, rinse, and sanitize French Fries Scooper. =====Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Food contact equipment being sprayed off and reused without being sanitized. 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

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed main sandwich line reach in unit with ambient temperature of 55*F with min/max thermometer. Inside the unit was whole sealed package of American Cheese at 45*F; cut lettuce at 45-46*F; package of white cheese at 51*F; various prepared salads from 45*F-48*F. Notified Person In Charge (PIC); PIC moved all products listed to main walk in to cool to below 41*F. Per last temperature log unit was at 37 at 2pm. Time of inspection is at 6pm. All foods listed moved to main walk in unit to cool to 41*F. Verified after 30 minutes. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. === Establishment is using time as control for 6 hours on sandwich make line for cut lettuce, cut tomatoes; American cheese. At time of inspection no markings were observed on any container for expiration time. Notified Person In Charge (PIC). PIC applied correct expiration time for listed foods on time as control food policy.====If utilizing temperature of TCS food to not rise above 70°F and no greater than 6 hour time frame o The food has to be monitored so that the temperature does not exceed 70°F. The food has to be marked or otherwise identified to indicate the time TCS food removed from cold holding (41°F or less) and the time that is 6 hours past the point in time food is removed from that temperature. 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. Correct By: Corrected At Time Of Inspection