Wendy's

Inspector's notes

Chili-151-153F reheating in the rear prep area. Per the time recorded on the pan; chili began reheating at 7:30AM (Current time was 10:45). The chili was discarded-see embargo form. Ensure that PHF/TCS is reheated to 165°F for 15 seconds and is done rapidly not exceeding 2 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two employees hand wash at hand sink with soap, however with no hand drying observed. Notified Person In Charge (PIC). PIC will have employees re-wash hands appropriately. Observed three hand sinks inside establishment with no paper towels or hand drying provision. Hand sink by managers office; hand sink by counter entrance; women's restroom hand sink all with no paper towels. Notified Person In Charge (PIC). PIC restocked all areas with paper towels and napkins.====All employees need to dry hands with paper towels or other hand drying provision. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed by hot holding section with full tray of all cooked hot holding spicy chicken nuggets with internal temperature of 111*F-132*F with inspector thermometer. Notified Person In Charge (PIC). PIC confirmed internal temperature and had employees discard improperly hot holding cooked spicy chicken nuggets. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RPZ for soda carbonation machine with no air gap. RPZ is directly on top of drain line. Notified Person In Charge (PIC). =====Air gap is less than 1 inch. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed purple frosty at 54.5*F-55.7*F with inspector and establishment thermometer. Notified Person In Charge (PIC). Chocolate frosty was at 55*F. Per PIC and employees frosty mix was made in am before 11am. Time of inspection is at 3:30pm. PIC discarded improperly cold holding foods listed. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is using tilt, time as control for cut tomatoes, cut lettuce; and slices of American Cheeses. At time of inspection no time was documented on cut lettuce container or American Cheese containers. Notified employee, employee put on appropriate times on listed foods on time as control for food safety. Notified Person In Charge (PIC).=====If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed employee at deep frying station grab French fry directly from floor with left contaminated hand. With contaminated left hand employee continued in working with open chicken nuggets and directly working in assembling French Fry orders at hot holding station. Notified Person In Charge (PIC). PIC directed employee to hand wash appropriately. ========Employee not washing hands after engaging in other activities that may contaminate the hands. 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

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. ======Proper test kit is not present to measure chemical sanitizer concentration for the sanitizer that is being used. 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: Correct Prior To Reinspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.---Food trays stored and being rinsed off in the hand wash sink next to the register area. Employee was asked to remove the trays from the sink and to wash all items at the three compartment sink. Ensure that hand wash sinks are used for handwashing only. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.----Employee washing dishes/equipment at the three compartment sink had the items stacked excessively high in third compartment to which half of the dishes were not in the sanitizing solution or being sanitized. The employee was instructed to remove some dishes and properly sanitize all items. Ensure that equipment/utensils are exposed to chemical sanitizer for proper length of time according to manufacturer’s directions. 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-3-501.16(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.-----Vanilla frosty mix-44-47F in ice cream unit behind the front counter area. PIC stated that the mix was placed into the unit about 30 minutes prior and relocated to the walk in cooler. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temp of the ice cream unit was 54F. PIC stated that the unit would be scheduled for repair. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown which resulted in the violation. Correct By: Corrected At Time Of Inspection

Core-2-303.11, C: Prohibition-Jewelry---Employee preparing food items while wearing a long dangling bracelet at the sandwich station area. Employee removed the bracelet. Ensure that employees preparing food items limit jewelry items to just a plain band. Correct By: Corrected At Time Of Inspection