Wendy's

Inspector's notes

-- Time as a public health control labels missing for the following items on prep line: shredded lettuce, sliced tomatoes, cut lettuce, shredded cheddar cheese, sliced American cheese, and asiago cheese. The PIC stated the items were removed from cold holding and placed on prep line around 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.

Inspector's notes

-- Observed employee working with exposed food with loosely braided ponytail, and their hair length past their tailbone. Reviewed with PIC ensuring food employees are effectively retraining their hair. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. At the time of inspection, the employee placed their hair in a bun before continuing preparing orders. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Multiple boxes of spoons stored in cabinet under hand sink. Reviewed approved storage for single-use articles with the PIC: Equipment, Utensils, Linens and Single-Service and Single-Use Articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. The PIC relocated the items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Vent hood inserts above fryers were observed with heavy grease buildup. Discussed increasing cleaning frequencies as needed to prevent significant accumulation of grease, dust, dirt, and other debris. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. -- Observed sausage gravy in a 4-6 inch deep, covered container with internal temperatures measuring at 53°F in the walk-in refrigerator. The person in charge stated the gravy was placed in the walk-in approximately 5 hours prior to the inspection (10:45 AM). At the time of inspection, the person in charge (PIC) submerged the container of sausage gravy in an ice bath to rapidly cool to 41°F. Reviewed cooling and cooling methods with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. -- Observed tomatoes, sliced American cheese, Swiss cheese, shredded cheddar cheese, and lettuce out at room temperature without time as a control documentation labeled. The person in charge (PIC) stated the items were removed from cold holding approximately 30 minutes prior to the inspection. At the time of inspection, the PIC placed time labels on the TCS items. Ensure training is conducted for all employees responsible for documenting time as a control. Correct By: Corrected At Time Of Inspection

Core-2-303.11, C: Prohibition-Jewelry -- Observed multiple employees working with food wearing loose, hanging bracelets. At the time of inspection, the employees removed their bracelets before continuing to prepare food orders. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. Correct By: Corrected At Time Of Inspection