Wendy's Store # 101

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple single-service containers of salads in the main kitchen's cooler drawer #2 just prepped, cooling tightly covered. Discussed proper cooling methods with the PIC: under refrigeration uncovered or loosely covered or utilization of ice baths. COS: PIC placed salads in an ice bath in the cooler drawer #2.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the drive-thru's RIC number 3 with an ambient temperature of 60.1 degrees F. Also observed the main kitchen's cold well with an ambient temperature of 62 degrees F, and the main kitchen's RIC 4 with am ambient temperature of 68 degrees F. Equipment shall be maintained in a state of repair according to subsections (1) and (2) of this Rule. Stated to PIC to have all units serviced.

Nonfood-contact surfaces clean — Inspector Note: Observed multiple nonfood contact surfaces of multiple equipment stored as clean with excessive food debris throughout the main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Stated to PIC to thoroughly clean all nonfood contact surfaces of equipment.

Time as a public health control: procedures and records — Inspector Note: Observed raw shell eggs on the counter on TPHC with no time stamp. PIC also stated that raw shell eggs are on time, but observed raw shell eggs not listed on TPHC procedure. If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Also, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC added raw shell eggs to TPHC policy and discarded raw shell eggs on the counter.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no proof of employee food allergy awareness training. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction

Hands clean and properly washed — Inspector Note: Observed food employee handle cell phone and then proceed to stir chili at steam well without handwashing step in between. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After engaging in other activities that contaminate the hands. COS: Had food employee cease prep, wash hands, and don gloves.