WENDY'S 12729
15753 SOUTHERN BLVD, LOXAHATCHEE 33470
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 11/7/2023
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No bin with a closed lid provided in female bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line: Oil dripping from hood.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter: while scooping French fries with bare hands Cashier touched fries while packing it. Operator trained employee on proper handoff RTE food with gloves. Employee wear gloves Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door reach in freezer: raw chicken stored over French toast. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At front counter near prep area: cooked chili 133F at 9:32 ; 150F at 10:07am. Reheating since 8am as per operator. Food did not reheat to 165F within 2 hours. Operator removed to conventional oven to reheat to +165F. **Corrective Action Taken**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided poster to operator. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In chemical holder near front counter: Spray bottle of blue chemical not labeled. Operator labeled. Corrected On-Site
Food safety inspection conducted on 11/7/2023 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).