WENDY'S 12584
198 SR 436
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/31/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. -under ice machine
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. -egg molds, operator moves items back to be washed **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 53F, less than 3 hours out. Operator discarded out of caution, no stop sale was required**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -RIC for raw beef in kitchen
Food safety inspection conducted on 1/31/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 fly in storage area **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - reachin cooler drive thru creamer 47f,half and half 45f ,sour cream 44f, moved to walk in cooler **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -per manager putting hot chopped chili meat in bag,then sealing bag and placing in freezer to cool and holding for 7 days **Warning**
Food safety inspection conducted on 8/1/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).