Wendy's

Inspector's notes

Minor leak at hand wash sink in women's restroom. Please repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sliced cheese in make-table found under time as a control with internal temperature of 46-50*F and a placement time of 9:30 AM. Temperature was taken at 9:30 AM. The cheese did not appear to have been placed out only 8 minutes ago as the walk-in which the cheese came from was at 38*F and other cheese was found at that temperature in the walk-in. PIC reviewed the situation and determined that the cheese was actually placed out at 8:30 AM this morning and marked the time appropriately. Please ensure accurate times are being placed on TCS food products using time as a control. ***2nd consecutive violation*** 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 observed handling raw frozen chicken with gloves and placing it into a fryer basket then grabbing the basket's handle and lowering it into the fryer. Employee removed their gloves and then continued to touch many utensils in the area including fryer baskets, spatulas, and containers that were in use at their stations. Employee ended up dropping a lid on the ground and picked it up which is when they went to wash their hands. Another employee later came from the drive-thru area and touched the same basket handle that was touched after the raw chicken glove touched it. That employee then handled the scoop at the fry station. Inspector discussed when-to-wash requirements and which areas are considered raw-only surfaces in the make line area. PIC had employee wash and sanitize the utensils that were potentially contaminated and hand their employees all wash their hands. Please ensure employees wash hands as required to help prevent possible cross-contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. - chili reheating in back of kitchen found with internal temperature of 145*F at 10:00 AM; verified with PIC's and inspector's calibrated probe thermometers. The chili began reheating at 7:00 AM and should have been checked at 9:00 AM but was not checked at that critical control point. The chili was discarded. Please ensure proper reheating temperatures and time frames are met. 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. - Small reach-in cooler near drive-thru found with ambient temperature of 60*F; verified with PIC's calibrated thermometer and inspector's min/max thermometer. PIC stated the cooler was last checked and found to be at 41*F below at 5:00 AM. Milk, sour cream, and creamers were found inside with internal temperatures of 60*F. PIC discarded the TCS food items. Please ensure cold held TCS food items are maintained at 41*F or below. 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 cheese, sliced tomatoes, and cut lettuce on make table using time as a control without any times recorded of when they were placed under time as a control. PIC stated the items were placed in the cooler around 7:00 AM at business start and marked them accordingly. The tomatoes were still below 41*F internally but the sliced cheese was at 50*F internally. Please ensure TCS food items placed using time as a control have their times recorded accurately. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. -- Sliced tomatoes and cut lettuce being held using time as a public health control were not marked with a discard time. The person in charge had the proper time marked on the containers. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff issue, which resulted in the violation. ** 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