Wendy's

Nonfood-contact surfaces clean — Inspector Note: Observed bottom of reach in freezer, walk in freezer floor, walk in cooler floor behind racks, gaskets on meat reach in cooler and reach in cooler gaskets near drive thru unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Thermometers provided and accurate — Inspector Note: Observed no thermometers inside reach in coolers. Advised to purchase to ensure accurate internal temperature of coolers. C/A:511-6-1.05(2)(k) - Temperature Measuring Device (TMD), Food - Accuracy (Pf) (k) Temperature Measuring Devices, Food. 2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf

Personal cleanliness — Inspector Note: Observed 2employees with watches on arm while handling ready to eat food. COS- employee removed arm jewelry washed and sanitized hands before returning to work. Advised employees that no arm jewelry shall be worn while handling ready to eat food. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Personal cleanliness — Inspector Note: Observed employee with artificial nails not wearing gloves while working with Ready to Eat foods. COS: Employee was educated on proper glove usage, complied, discarded food, put on gloves and remade food. C/A: 511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed bottom of reach in freezer, walk in freezer floor, walk in cooler floor behind racks, gaskets on meat reach in cooler and reach in cooler gaskets near drive thru unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors and baseboards under racks near dry storage unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Proper cold holding temperatures — Inspector Note: Observed Cobb salad(44F),Caesar Salad(45F) stored in reach in cooler with Reach in cooler ambient at (41F), Observed raw beef patty(43F) well#1, beef patty (45F) well #3 stored in cold well near grill with well Temp(36F) Observed shredded lettuce(46F), Sliced tomato (46F) stored at prep table not maintaining a TCS Food temp of 41F or below. COS: Salads, shredded lettuce and sliced tomato were discarded by PIC. Raw beef patties in well #3 were discarded by PIC. Well#1 beef patties were moved to reach in cooler near grill. Advised PIC not to stack patties above rim of pan to ensure correct temp was maintained. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P