WENDY'S #65

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed liquid cheese at 133F. PIC stated it was just reheated 15 mins prior and placed on the line. -CDI- PIC reheated again to 170F, and placed back onto HH. Ensure that all HH foods are maintained at 135F or above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 shaker bottle of seasoning and a large container of salt with no labeling present. Ensure that all working containers of food are properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food and food contact surfaces in the kitchen with no hair restraint. Ensure all employees working with food and food contact surfaces are wearing hair restraint.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked plastic containers on the clean dish rack, ensure that containers are air dried prior to being stacked together.

4-501.11 Maintain equipment in good repair. Observed low boy unit closest to drive thru not functioning. Facility is aware and is not using the equipment. Ensure the equipment is repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility unable to locate QUAT sanitizer test strips. Ensure that facility locates or gets new QUAT sanitizer test strips. -10 DAY VR-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed metal containers of tomato’s in the WIC with plastic wrap over top of them cooling at a rate of 0.06. Tomatoes had 30 mins left in their cooling window. -CDI- PIC moved the tomatoes to the WIF and vented the pans. Tomatoes cooled to 41F and below by the end of the 30 minute window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked plastic containers on the clean dish rack, ensure that containers are air dried prior to being stacked together.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of debris and residue present on the exterior portion of the stand up RIF adjacent to the dish machine as well as food debris present on the bottom of the lowboy RIC next to the fryers. Ensure that non-food contact surfaces are cleaned and maintained as clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap missing at sink closest to the WIC in the rear of the facility. -CDI- PIC was able to provide soap to the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels missing at the sink closest to the WIC in the rear of the facility. -CDI- PIC was able to restock paper towels. Ensure all handsink are supplied for proper handwashing procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT dispenser was dispensing into the sanitize portion of the 3-COMP sink at 0PPM. -CDI- EHS and PIC was able to determine that air bubble in sanitizer supply line had formed and was remediated. 3-Comp Sink was filled with correct sanitizer concentrations. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer buckets on the cook line reading 0PPM QUAT sanitizer. When going to the 3-COMP sink to fill new buckets the QUAT dispenser was dispensing into the sanitize portion of the 3-COMP sink at 0PPM. -CDI- EHS and PIC was able to determine that air bubble in sanitizer supply line had formed and was remediated. Wiping buckets were filled with correct sanitizer concentrations.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open in dumpster coral. Ensure that all dumpster doors are closed when not in use. -CDI- Door closed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for TPHC for all items on the make line (sliced cheese, blue cheese, chicken patties, grilled chicken), except tomatoes and lettuce. PIC showed EHS procedures for tomatoes and lettuce that were compliant with the code. EHS observed time stamps on all items held on time. -CDI- EHS provided PIC with blank TPHC form and observed PIC complete form for all foods on TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed gaskets in low reach-in-coolers and trays/lids on make line with visible food debris and residue. Increase frequency of cleaning.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for lettuce. CDI- Lettuce time stamped. Pts not escalated based on severity.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed meat low reach in. tall reach in freezer and hot trays in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee utilize hand washing sink to fill up water pitcher. Also observed soiled wiping cloths stored inside two handwashing sinks. CDI - Staff instructed to use sink for hand washing only; employee redirected to nearby prep sink and wiping cloths removed. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels available at two hand washing sinks. CDI - PIC replenished towels for each station. -1

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed wilted lettuce on multiple packaged salads in reach in units. CDI - PIC voluntarily discarded items. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above washed onions and ready to eat lettuce, tomatoes and cheese sauce in the walk-in cooler. CDI - Storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed re-heated swiss cheese sauce which had been cooling inside of the walk-in cooler since 7:00 AM, according to PIC. Temperature registered at 68 F degrees at time of inspection. CDI - Product voluntarily discarded by PIC. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed numerous amounts of TCS applicable foods cooling inside the walk-in cooler since 8:00 AM, according to the PIC. Refer to the temperature data chart. CDI - Foods did not achieve proper cooling parameters and were voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed multiple TCS applicable foods such as: Coleslaw, chili, swiss cheese sauce and sliced tomatoes (2x ct) found inside of the walk-in and prep top units without date marking requirements. CDI All products with exception to coleslaw were voluntary discarded by PIC. First use date for coleslaw confirmed and date marked yesterday’s date by PIC. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed non-compliance with TCS foods held using TPHC without a time label at the prep top. PIC stated they were put there at 10:00 and 10:30 AM. CDI - PIC labeled start and end times for compliance. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed various containers of TCS foods cooling covered in the walk-in cooler since 7:00-8:00 AM, per the PIC. Refer to temperature data chart. Foods did not successfully cool down towards adequate temperatures due to inefficient cooling methods. EHS and PIC discussed efficient cooling methods such as ventilation, smaller batches and utilizing the walk-in freezer for rapid cooling towards < 41 F. EHS also recommended implementing cooling logs to ensure compliance. CDI - All foods voluntarily discarded by PIC. -0.5- Product disposition form provided to facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked at clean drying shelving rack. CDI - Utensils separated to allow air drying. -0.5- ***No escalation of points due to improved performance observed from previous inspection.

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets on doors of prep line reach in units and cleaning needed on non-food contact surfaces of tea machine across from dish pit. Increase cleaning frequency and maintain areas clean. -0-

5-402.13 Maintain sanitary sewage system according to Law - P. Observed significant amounts of water pooling onto lobby floors at front counter. PIC discovered that waste water had been backing into the lobby from a floor drain hidden underneath the tea station. Water fixtures and other plumbing equipment in facility’s kitchen and restrooms were observed to be in good repair during the inspection. CDI - PIC removed excess debris from floor drain, causing the drainage to stop and all areas thoroughly cleaned. Facility will voluntarily close the dining room until a plumbing repair technician arrives to assess and confirms repair. Facility will continue to provide services via drive thru. **Long term compliance visit is required. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed on floors underneath cooking equipment and on ceiling vent covers in kitchen area. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels inside dispenser at 1x hand washing sink. CDI - PIC replenished towels. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed evidence of moisture on multiple packaged cartons of salt at dry storage shelving unit. Products inside packaging came into contact with moisture substance. No evidence of leaking was observed above product. CDI - PIC voluntarily discarded items. -1-

4-602.11 (E) Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Observed black build-up on catch plate inside of ice machine. CDI - PIC thoroughly cleaned equipment during inspection. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date on 2x containers of chili meat and diced chicken. PIC confirmed the diced chicken had been pulled from the WIF but could not confirm prep date for chili meat. CDI - Chili meat voluntarily discarded and pull date added for diced chicken. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer container on the cook line holding wiping cloths in quat sanitizer of 50 P.P.M. CDI - Solution discarded and refilled from dispenser at 200 P.P.M. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans wet stacked at clean drying rack. CDI - Utensils separated to allow air drying. -0.5-

4-501.11 Maintain equipment in good repair. Observed heavy ice build-up inside of upright reach-in freezer. Repair. -0-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee washing hands with gloves on and proceed to grab a clean pan from the dish area. CDI: Employee discarded gloves and rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw beef patties overstacked in cold holding equipment on prep line. Bottom half of pan was 41F or below. Top half of products were above 41F. PIC stated patties were placed in the unit an hour prior. CDI: PIC removed top half of patties and took them to WIC to cool quickly.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed lettuce and cut tomatoes held using TPHC without a time label. PIC stated they were put there at 10:00 AM. CDI: PIC labeled lettuce and tomatoes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili not turned on when beginning reheating process and did not reheated to 165 degrees F within 2 hour parameter. CDI, Chili voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - served tempered processed American cheese held on Time with letter from State but procedures not being followed for 8 hour hold time and time not idenfied. CDI, cheese labeled for date and 8 hour hold time as PIC. PIC stated cheese recently placed on line at 9am.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen and dining space.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed food employee scoop ice using cup and not an ice scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked at clean drying rack.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue remaining outside of clean pan. Repeat. Observed gasket soiled on door of prep line cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili hot held below 135 degrees F on line. CDI, chili reheated to 181 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed milk and sour cream held in low reach in cooler above 41 degrees F. Ambient air temperature of refrigerator was 50 degrees F. Operator lowered thermostat in cooler and air temperature lowered within minutes and measured 30 degrees F. Continue monitoring to ensure TCS foods maintained at 41 degrees F.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed tempered processed American cheese held on Time with letter from State but procedures not being followed for 8 hour hold time and time not idenfied. CDI, cheese voluntarily discarded by PIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed old stickers left on outside of cleaned pans.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed multiple items being cooked and no final cook temperatures being taken. CDI - Discussed need to monitor employees and ensure temperatures are being taken regularly.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large plastic pitcher stored in front hand sink upon start of inspection. CDI - Manager relocated to dish area. 6-301.12 Hand Drying Provision (Pf) Rear hand sink missing paper towels. CDI - Restocked by manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of slaw over filled and holding above 41F in the top. CDI - Pan pulled to walk in cooler for rapid cool down and new pan of slaw below 41F placed on the line.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed one pan of cheese sauce from the night before with no date mark and one new pan of chili in the walk in cooler with yesterday's date. CDI - Cheese sauce dated with and chili date corrected.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer containers on the cook line holding wiping cloths in quat sanitizer around 50ppm. CDI - Dumped and refilled from dispenser at 300ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal clean metal food pan stacked together while still wet. Separated and allow to air dry before stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean crumbs from inside low prep coolers at cook line.

5-203.14 Backflow Prevention Device, When Required (P) Hose with pistol grip style nozzle attached and laying in the basin of the mop sink. An additional vacuum breaker required. CDI - Hose removed to correct today.