Wendy's

Inspector's notes

There is excess ice buildup under and around the sprinkler in the walk in freezer. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is repaired properly and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cut lettuce and tomato items that were used on the make line the previous day being used for the make line today. The PIC stated that the night staff save all leftover food items from the make line for future use and directed an employee to discard the lettuce and tomato items-see embargo form. Ensure that food items are discarded when the time is expired following internal policies. Corrective Action: Corrected at time of inspection.

Inspector's notes

Three separate employees observed handling/touching cooked fries with bare hands. The employees placed fingers into the filled fry containers and/or handled the fries from the top of the container while picking up the product to give to a customer. The employees were asked to discard the food that was handled with bare hands. The PIC stated that the employees would be re-trained on how to handle ready to eat food items. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Grilled chicken reheated for hot holding to 47-102F. PIC reheated the chicken to proper temperature. Ensure that PHF/TCS that has been commercially processed and packaged is reheated to 135°F for 15 seconds and is done rapidly ( not exceeding 2 hours). Corrective Action: Corrected at time of inspection.

Inspector's notes

Grilled chicken-126F in the hot holding unit over the make line area. PIC voluntarily discarded the chicken-see embargo form. Ensure that PHF/TCS foods are maintained at 135F or above in hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Box of sanitizer stored directly over single service containers in the ware wash area. PIC relocated the sanitizer. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, and single service items. Corrective Action: 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 working in the cookline area at the fryer scratched neck area, then went to handle the fryer basket and cooked potato items without washing hands. The employee was asked to wash hands when changing tasks. 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 working hand drying device available at the hand wash sink in the womens bathroom. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. 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.----Sliced tomatoes with no set discard time in the make line unit. Employee stated that the tomatoes were placed into the make line about 40 minutes prior.(*The make line had not been set up completely for lunch and did not have lettuce items available.) PIC discarded the tomatoes-less than 1lb. 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

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The wall in the storage area behind the fire riser has a large hole present where the pipes are. Ensure that wall is repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected---Drive thru window and back door left open while not in use. Manager instructed employees to close window and door while not in use. Ensure that the openings to the outside are protected against the entrance of insects. Correct By: Corrected At Time Of Inspection