Wendy’s

Basic – Current Hotel and Restaurant license not displayed

Expired license posted in office.

Basic – Floor area(s) covered with standing water

Standing water on floor at front counter area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

At cook line, multiple gaskets soiled on refrigeration equipment. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

On clean pan storage shelf above triple sinks, three pans have debris in interior of pans. Manager placed pans in wash sink. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed a total of 4 flying insects, 3 at bag-in-box soda storage rack and 1 at back door.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In reach-in freezer at first drive thru area, open bag of raw chicken stored over ready to eat sausage and buns. Also, raw chicken stored over open box of French toast. Manager moved chicken to bottom of freezer. Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

On cook line, shell eggs ambient (70F – Cold Holding). Eggs sitting on top of microwave. Employee returned to reach-in cooler. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

In front counter steam well, chili (124F – Reheating), temperature taken of beef. Operator stated chili was placed in steam well at 630am, reheating for 2.75 hours. nManager stated no temperature has been taken during reheating.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

On sandwich make station, no times marked on cut tomatoes, cut lettuce or cheese. Items out less than 4 hours. Employee marked time. Corrected On-Site

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

In front counter steam well, chili (124F – Reheating) temperature taken of beef. Operator stated chili was placed in steam well at 630am, reheating for 2.75 hours. Manager stated no temperature has been taken during reheating.