Wendy’s Restaurant #9144

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile on top of water heater broken.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys and soda cups top of prep rack. Observed cell phone on top of prep table by the walk in fridge.

Basic – Equipment in poor repair. Observed WIC gasket disrepair and meat ric not working properly, ambient temperature at 70F.

Basic – Ice buildup in walk-in freezer. Observed ice build up inside walk-in freezer. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle inside a container of cut egg.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIF soiled located by the ice machine.

Basic – Wall soiled with accumulated grease, food debris, and/or dust by the entrance in front of the single serve items.

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

Observed Parm Cesar salad (56F – Cold Holding) Apple bacon salad (58F – Cold Holding); southwest salad (57F – Cold Holding) under the kitchen reach in cooler. Operator discard units.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burger patty (56F – Cold Holding) as per operator placed 3 hrs ago. Advised to put meat with an ice bath. nObserved Parm Cesar salad (56F – Cold Holding) Apple bacon salad (58F – Cold Holding); southwest salad (57F – Cold Holding) under the kitchen reach in cooler. Operator discard units.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator was unable to provide form.

Intermediate – Handwash sink used for purposes other than handwashing. Observed ice inside the hand washing sink by the front counter.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator was not able to provide form.