Wendy's

Inspector's notes

Observed an open container of hardboiled eggs in the walk-in cooler with a start date of 9/7, which should have been discarded 2 days prior to inspection. PIC discarded the eggs, see embargo form. TCS food must be marked to indicate the date or day the food shall be consumed or discarded when held at a temperature of 41°F or less, for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee use bare hands to handle and place the raw ground beef patties on the grill then scoop cooked fries and cooked chicken nuggets for immediate service to a customer, handling the scoop and the inside food-contact surface and outside of the single-use food packages, without washing hands. PIC instructed employee to wash hands. Discussed washing hands when they become contaminated, such as from raw proteins. Hands must be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced American cheese cold holding in the top of the sandwich make-line with an internal temperature of 53-54F, the raw burger meat in the top cook-line cooler at 45-46F, and sliced tomatoes (taken from sandwich line) in the walk-in cooler at 49-50F, probe thermometer, verified by PIC. According to PIC, the meat, tomatoes, and American cheese were stocked 2 hours prior to the inspection and were placed into the walk-in to be cooled to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a homestyle breaded chicken breast, cooked from raw in the deep fryer, with a final cooking temperature of 103-131F, probe thermometer, verified with PIC's probe thermometer. PIC instructed employee to drop the chicken back into the fryer and cook to at least 165F or more. According to DM, final cooking temperatures are taken weekly. Discussed taking cooking temperatures at least daily to prevent foodborne illness. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. >>> Observed cut lettuce, shredded lettuce, sliced tomatoes and various cheeses stored at the sandwich line under the TILT policy, without being marked with the start or discard time. PIC instructed employee to print the correct label for the TCS food items at the sandwich line. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. >>> 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,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed a leak from the faucet at the 3-compartment sink. Also observed missing dome grates in the floor sink at the cashier counter and 3-compartment sink.Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>> Observed the grill employee use gloved hands to crack raw shell eggs onto the grill, then proceed to handle ready-to-eat (RTE) food items on the make-line, such as cheese and sandwich buns, and/or hot holding fried foods, such as the breakfast potatoes, without washing hands when changing gloves. Employee continued to handle RTE foods and clean utensils/equipment throughout breakfast service, after inspector explained to PIC and employee the requirement of washing hands and the public health significance of the requirement. Also observed an employee enter the kitchen and start shift without washing hands. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Reviewed the policy for the grill employee with District Manager (DM). DM will ensure that employees are properly trained to handle raw proteins and wash hands. Any contaminated food will be discarded and contaminated equipment will be cleaned and 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/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. >>> Observed cut lettuce, shredded lettuce, sliced tomatoes and various cheeses stored at the sandwich line under the TILT policy, without being marked with the start or discard time. PIC instructed employee to print the correct label for the TCS food items at the sandwich line. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. >>> 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

Core-3-501.11, C: Frozen Food >>> Observed two bags of breaded chicken, which is received and stored frozen, holding in a cold holding unit under the warmer next to the fryer. The unit observed to not be operating and the chicken not solid to the touch. PIC aware that the unit is not operating properly and will not use it to store frozen TCS foods until it has been defrosted and is operating correctly. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed a leak from the faucet at the 3-compartment sink. Also observed missing dome grates in the floor sink at the cashier counter and 3-compartment sink.Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection