WENDY`S #22

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on internal panel of in-use ice machine. Increase frequency of detail cleaning of unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese crumbles cold holding in low boy cooler above 41F. CDI - PIC voluntarily discarded container of blue cheese crumbles. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn and damaged low boy cooler door gaskets. PIC will have gaskets replaced.

Repeat 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 food debris and build up in low boy cooler, RIF and surfaces of hot holding equipment. Increase frequency of detailed cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans/ containers with food build up/residue in pitted areas of food contacts surfaces stored clean above 3-comp-sink. CDI - PIC removed metal pans/containers from use and order new equipment. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink next to grill not secured to wall which is loose to touch. PIC will placed work order. 4-501.11 Maintain equipment in good repair. Observed ice buildup on floors, ceiling, and piping in WIF. PIC will place work order.

Repeat 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 food debris and build up low boy coolers door gaskets, inside RIF, and surfaces of hot holding equipment. Increase frequency 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 food debris and build up on floors and walls especially around cooking and cold holding equipment. Increase frequency of detailed cleaning of floors and walls to minimize grease build up.

REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf- EHS unable to wash hands due to no soap present at the front of the house hand wash sink. -CDI- PIC placed soap at the hand sink. Ensure all hand sinks are properly supplied for handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed opened bags of raw breaded chicken in low RIF stacked on top of open bags of French fires. CDI -PIC corrected storage order by removing raw breaded chicken. Unit is only for French fries stated by PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- Observed container of tomatoes dated from the day prior 10/19 in WIC. Per Wendy's SOP tomatoes should have been discarded at the end of business day 10/19. CDI- PIC voluntarily discarded tomatoes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small fries present throughout the facility. Facility must be kept free of pests and insects. Increase pest control frequency.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering, dating/labelling foods in the WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked on clean dish rack. Ensure dishes are air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed ice buildup on floors, ceiling, and piping in WIF. Preclude the buildup of ice in WIF. Ambient air was observed at 10F.

REPEAT 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 food residue present on the exterior of shelving and cooking equipment on the cook line of facility. Observed oily residue present on the exterior of dishware stored on clean rack of facility. Increase cleaning frequency and thoroughness.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed one employee wash their hands and then turn off the faucet without a barrier, contaminating their hands. CDI - EHS informed PIC who took action and provided education on how to properly wash hands while working with food.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the front counter handwash sink to be broken/had a dead battery at the time of the inspection. CDI - PIC provided soap bottle at sink until soap dispenser can be fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx. 25-30 prepared Caesar, Cobb, apple pecan, and taco salads stored in the lowboy refrigerator adjacent the drive thru at temperatures between 45-51F. Employees stated the salads in that refrigerator were prepared the day prior and all newly prepared salads were in another lowboy refrigerator. CDI - PIC voluntarily discarded all out of temperature salads. 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 .

3-501.18 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 2 opened bags of diced grilled chicken and a opened and wrapped package of sliced cheese in the WIC that were not provided with date labels. PIC stated that the items were opened yesterday. CDI - PIC date marked items. 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)(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 insert containers of shredded lettuce, sliced tomato, and salad cheese that were not labeled for discard as per the TPHC document stored in house. EHS observed items brought out to line and not time stamped. REPEAT. CDI - PIC time stamped items for discard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple employees preparing food with bracelets on. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution to both wiping cloth buckets to be testing at <10ppm. CDI - PIC changed solutions and retested at 150-200ppm.

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 a heavy accumulation of food debris buildup in the hot holding drawers above the fryers. - Observed accumulations of food debris/grease on the top of the fryers, top portions of the freezer drawers at the fryers, and exterior of the fryers. REPEAT. - Observed an accumulation of food packaging and other debris in the interior of the lowboy refrigerator across from the fryers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed 2 missing vent covers on the ceiling in front of the back of house ice machine.

10-DAY VERIFICATION REQUIRED 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf Manager on duty was unable to demonstrate knowledge of food borne illness, exclusion times or TPHC policy.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. -P Employee stated that she was experiencing vomiting the day prior to inspection. Symptoms ended around 10am. Employee reported to work today at 5:30am. CDI - EHS educated staff and management on the importance of exclusion. A health policy was provided with exclusion times. Entire policy was reviewed with management and staff. 24 hours have passed since the employee showed symptoms.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils inside of the front kitchen hand sink. CDI - Items were removed.

10-DAY VERIFICATION REQUIRED REPEAT 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. 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 A TPHC policy was not readily available for review at the beginning of inspection. EHS assisted managers with finding the policy in the office. Observed missing time stickers for all TPHC items. (Both prep coolers, hot hold items next to prep coolers) Items were labeled for the time they were brought out in the morning. Follow-up visit will be made to ensure compliance.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets.

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 grease and food debris on the sides of cook-line equipment.

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 sliced cheese in prep top, being held on TPHC with wrong time label. CDI PIC stated that the employee printed the wrong label. PIC corrected time label on sliced cheese.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open. PIC stated that she could not close it because the door is stuck. She has contacted waste management company. Large doors were closed and grounds around dumpster is clean. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not demonstrate managerial control. Observed priority items violations. EHS educated PIC on violations and corrections needed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn water off with clean hands and proceed to handle clean dishes. CDI EHS educated employee and she washed her hands again. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves without washing their hands. CDI EHS educated employee and they washed their hands and changed gloves. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash their hands for less than 20 seconds. CDI EHS educated PIC and they washed their hands again For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handwashing sink. CDI PIC provided paper towels. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce being HH at 110F. PIC stated that it was just put in the hot well at 10 am. CDI Employee reheated cheese to 165F REPEAT 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep top above 41F. See temperature chart. PIC stated that these foods should be on TPHC. There were no time stickers so EHS treated it as cold holding. Observed raw hamburgers in meat cooler above 41F. Maintenance arrived at facility during inspection. CDI PIC put hamburgers in the salad reach in until maintenance has repaired the units. REPEAT 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cut tomatoes and Shredded cheese not date marked. CDI PIOC voluntarily discarded. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees preparing food with no hair coverings and 1 employee with no beard guard. CDI employees put on head coverings and a beard guard. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet.

4-501.11 Maintain equipment in good repair. Observed hamburger cooler not holding at 41F or below. Ambient air is 51F. VR needed 1-27-24

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lid, large doors and sliding doors to dumpster open. PIC stated that she has ordered a lid.

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 floors throughout facility with foods debris and grease buildup.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI PIC provided paper towels

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 3 comp sink 0 PPM Quat. Sanitizer bag was empty and facility doesn’t have any in stock. Facility will use the sanitizer they used to use when they had a dish machine until the order comes in. VR needed 8-14-23 REPEAT 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, and 2 types of cheese sauces being HH below 135F. See temperature chart. Pans were double stacked. CDI PIC voluntarily discarded foods. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in sandwich prep unit above 41F. PIC stated the items were put in around 10:30 am. CDI PIC voluntarily discarded TCS foods in prep unit and restocked unit from items in the WIC. PIC will put in a work order for the prep unit. Observed raw hamburgers being held out of refrigeration without being on TPHC. EHS provided THPC form for facility to complete. PIC stated that they were taken out of low boy at 10:30 am. CDI PIC voluntarily discarded hamburgers 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of sliced tomatoes and cut lettuce in WIC with no DM. CDI PIC provided DM. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multi surface cleaner stored with single service cups in storage area. CDI PIC moved cleaner

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed to employees preparing food without hair restraints on.

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 bottom of low boy coolers with large amount of food debris.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of sweetened and unsweetened tea in back kitchen. CDI - Both containers covered. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment sink sanitizer dispensing system producing 0 P.P.M. quaternary solution. No active dish washing being conducted during inspection. It was discovered that the sanitizer pack was empty. CDI - PIC replenished with 1 gal of new pack and sanitizer re-test showed adequate concentration of 200 P.P.M. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple salads inside upright reach-in unit to be > 41 F. Employee present confirmed that the salads had been prepared an hour prior to EHS arrival. CDI - All products relocated to walk-in cooler and uncovered to allow cooling towards < 41 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked at shelving unit above 3-compartment sink. CDI - Utensils separated to allow proper air drying. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak emerging from plumbing connection under 3-compartment sink rinse section. Repair. -0

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink near counter. CDI- Provided. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI- Provided. REPEAT

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed tomatoes cooling while packed tightly in a container. CDI-tomatoes were placed onto a sheet pan to allow for rapid cooling.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink near counter. CDI- Provided. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI- Provided. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pour coke out into handsink. CDI-EHS explained that handsinks are only to be used for handwashing

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed French fries on the floor of the freezer. CDI-fries were placed onto pallet.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI- Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee placed raw burgers on grill with gloves on and then proceeded to handle fryers basket with same gloves. Discard gloves immediately after use with raw burgers and wash hands. CDI- Employee discarded gloves and washed hands. Fryer basket handle sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed of plastic bins.

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. Counter near coffee pot, bottom of reach in freezers, interior of microwave all in need of cleaning.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cold products such as tomatoes and lettuce on tphc were not labeled with beginning or end times . CDI products labeled .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in gaskets on refrigerated drawers.

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 lettuce and tomatoes cooling in tightly packed deep containers covered with plastic. CDI - plastic was removed. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC could not find a thermometer. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of fries on the floor in the WIF.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce cut last night at 10 pm and cooled overnight in WIC at 44 F. CDI - PIC voluntarily discarded.

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 lettuce and tomatos cooling in non-shallow containers that are tightly packed in WIC. CDI - PIC moved items to the WIF to cool more quickly. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed grease cleaning equipment stored in a handwashing sink. CDI. PIC removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed sliced tomatoes, cheese in the WI without a date mark on them. CDI. PIC date marked.

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. REPEAT. Observed lettuce, tomatoes cooling in the WI in a tight covered non shallow container. CDI. PIC opened the container to allow air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to cleaning.

4-501.11 Maintain equipment in good repair. Observed minor leaks in the WI freezer. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave in the kitchen. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes in the WI at temperatures above 41F CDI. PIC voluntarily discarded the tomatoes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed spiced tomatoes in the WI without a date mark on them. CDI. PIC date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lettuce in the prep unit held on TPHC without a time mark on them. CDI. PIC discarded.

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. REPEAT. Observed lettuce cooling in the WI in a tight covered non shallow container. CDI. PIC opened the container to allow air flow.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. REPEAT. Observed single use cups stored directly on the floor and also directly by the trash can in the trash can enclosed area in front. CDI. PIC relocated the cus.

3-304.15 (B)-(D) Gloves, Use Limitations - C. Observed employee serving ready to eat food with gloves on and at the same time using the same hands with gloves to change the customer order on the machine without glove change.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the pipes in the kitchen area. needs to be repaired.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food in the same exact place with customer food. CDI. PIC relocated the food to a designated location. Observed single use cups stored directly on the floor and also directly beside the trash container enclosed area with trash in it. CDI. PIC removed the cups.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P When asking the manager about the symptoms and food borne illnesses, they were unable to list any illness or reportable symptoms. CDI- EHS went over the employee health illnesses and symptoms. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of chili in hot holding units with a temperature range of 114-133F. Observed three pieces of grilled chicken in the hot holding unit with a temperature range of 109 to 114F. CDI- PIC reheated items to 165F. PIC voluntarily discarded chicken. REPEAT.

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 salads being prepped and placed in front reach in coolers with tightly fitted lids. CDI- PIC relocated items to the walk in cooler uncovered for more rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor in the walk in freezer. CDI- PIC relocated items to a higher shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees prepping food without a hair net. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service cups stored on the floor in the back kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed the hose in the can wash leaking and creating standing water. Have repaired or replaced.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink stored on a prep surface while food employees prepped salads for the establishment.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. EHS asked PIC about the 5 reportable symptoms and illnesses associated with food borne illness and PIC was unable to name the reportable symptoms. CDI, EHS left facility with health policy and encouraged PIC to review himself and also review with all food employees within facility.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P. Observed food employee wash hands for less than 15 secs and turn off nozzle with bare hands. CDI, reviewed proper handwashing procedure with employee and PIC. Employee rewashed hands correctly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink located behind front register blocked with food serving trays. CDI, trays were removed from on top of handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese dip hot holding at 98F. CDI, cheese dip reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019 zero points to be taken for TCS foods found cold holding between 42-45. CDI, educated PIC on new cold holding requirement and facility understands the expectation henceforth.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with written procedure for TPHC food items however, no time stamps were indicated on any of the foods using TPHC. Per discussion with PIC food items are being kept after 4 hours if temperature range is not in danger zone. CDI, EHS educated PIC that all foods being held on TPHC must be thrown out after 4 hours. CDI, time stamps were placed on all food items without a time stamp.

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 cut lettuce cooling in walk in cooler tightly covered with plastic. CDI, plastic vented to allow food t quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no head coverings while preparing food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue build up inside of reach in freezer. Observed grease and food residue accumulation on the sides of the front prep equipment such as the fryer and grill.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed several drinks stored in reach in refrigerators at the top stored above facilities food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cooled bags of burger meat used for chili not dated. PIC stated that the policy is to keep the items for up to 7 days. As 4 of the bags were not date marked and stored amongst each other, items were voluntarily by the PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats present in the front handsink area, as well as the dining room area. PIC had employees vacuum the gnats that were present on the ceiling and walls in these areas. Steritech has been contacted for actual pest treatment. Gnats are originating from the drain section of the front area handsink, next to the Frosty machine. EHS notes no adulteration of food products in the kitchen area, gnats are present only at the handsink area and along the wall near the drink station of the dining area, and are not present in the actual prep area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing multiple bracelets/wristbands while cutting bacon. Employee removed accoutrements at behest of the EHS, who explained the cross contamination hazard that jewelry presents during food preparation.

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4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of salad trays stored directly on the floor. Item was moved by PIC to a nearby storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease and food residue accumulation on the sides of the front prep area equipment such as the fryer, grill, coolers, etc.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed three compartment sink temperature at 85F at beginning of inspection. Hot water heater had been unplugged. Facility must have hot water at all times. 150F water observed by end of inspection.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink faucet stem and valves leaking. Mop sink was also observed leaking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones in prep areas, observed employee jackets/pocketbooks stored in a single use article storage area. Items were moved.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee drinking from personal beverage and continue food prep without washing hands between activities. CDI PIC asked employee to properly wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two handsinks without papertowels upon beginning of inspection. REPEAT VIOLATION. CDI papertowels added to both handsinks. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli, slaw and large plastic container of lettuce in cold holding about 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF Observed container of sanitizer not labeled with contents of products. CDI sanitizer labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed two containers of cheese holding out of temperature control not labeled with time removed. CDI cheese labeled. VERIFICATION REQUIRED.

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 lettuce cooling in large plastic containers tightly covered. CDI lettuce voluntairly dicarded. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved collecting water and food debris.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee touching dirty dishes in 3 compartment sink, handle detergent and putting trash bags in trash cans then proceed to pulling chicken from frier and temperature checking chicken. CDI discussion with employee and PIC above contamination of hands. Employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink behind cash registers. CDI papertowels added.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two types of cheese and chili in hot holding unit near drive through prep station holding all products below 135F. CDI products changed and placed on TPHC procedures until maintenance can arrive. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS products in prep cooler and low reach-in unit near drive thru station holding all products above 45F. CDI products placed on TPHC procedures unit maintenance can arrive. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF Observed two buckets of sanitizers not labeled with contents of products.

3-502.11 Variance Requirement - PF Observed facility tempering cheese according to FDA procedures. Tempering cheese not labeled with time removed from temperature control. CDI cheese labeled.

3-501.13 Use approved thawing methods. Observed cheese sauce thawing in standing water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing wrist watches. Observed employee wearing jeweled rings.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed low reach-in prep cooler not holding products below 45F. Observed hot holding unit at grill drive thru station not holding food above 135F.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee contact chicken nuggets with bare hands. CDI discussion with employee.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tray and blue towel stored in front handsink. CDI items relocated to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of lettuce, salads, slaw and broccoli cold holding above 45F. See temperature chart for temperature observations. CDI lettuce and salads taken to walk-in cooler to rapidly cool. Slaw and broccoli voluntarily discarded. VERIFICATION REQUIRED.

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 salads cooling tightly covered tightly stacked in reach-in unit holding at 43F. Observed large plastic container of lettuce cooling in large bulk at 57-60F. Observed metal pans of lettuce, overstacked cooling in prep line coolers. CDI items taken to walk-in to rapidly cool, ice added. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two containers of sanitizers not labeled. CDI buckets labeled.

4-501.11 Maintain equipment in good repair. Observed inside surface of microwave melted and in disrepair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside of container, stored as clean, with lettuce in it. CDI: Container cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in drive thru cooler above 45F. CDI: Items moved to WIC to rapidly cool.

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 lettuce and tomato cooling in WIC tightly covered. CDI: All items vented.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in drive thru cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket with wet wiping cloth below 200ppm quat. CDI: Bucket refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated.

4-501.11 Maintain equipment in good repair. Observed drive thru cooler holding temperature at 52F. All foods were above 45F. CDI: Foods taken to WIC for rapid cooling. Maintenance called.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one drink on prep surface. CDI: Employee relocated drink to approved area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hh unit with chili and salsa at drive thru not working. CDI: Breaker had tripped and was flipped back. Items reheated to over 165F. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed drive thru ch unit not working. CDI: Breaker had tripped and was flipped back. All TCS foods rapidly cooled. REPEAT VIOLATION

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 tomatoes and lettuce cooling WIC tightly wrapped. CDI: Items vented.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee on register don gloves with no handwash and then handle food. CDI: Employee directed to properly wash hands before donning gloves. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands and turn off faucet with clean hands and no barrier. CDI: Employee corrected and directed to rewash hands.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed handsinks with no handwash sign. CDI: Signs provided for posting today.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move from handling register tasks to placing food in bag without glove change. Employee touched food as it was going into the bag. CDI: Employee directed to wash hands and change gloves between tasks or stick to one task only.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3-comp sink and coming out of regulator below 200 ppm quat. CDI: Sanitizer bag had just been changed and was not properly charged or tested before use. Maintenance phoned about regulator and all items W/R/S were properly sanitized once line was fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white and yellow cheese sauces on both lines holding below 135F. CDI: Items reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all of Drive thru make line holding above 45F. All items iced and maintenance called for cooler repair.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed American cheese held on line out of temperature with no time label. CDI: Cheese labelled with correct start time.

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 all salads, tomatoes and all except one container of lettuce that was prepped in the morning tightly wrapped/covered and food holding above 45F. CDI: All containers vented.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees handling food with rings containing stones.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets low. CDI: Buckets refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked after sanitization. CDI: Items separated to fully air dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of SS lids stored on floor of WIC for buns.

4-501.11 Maintain equipment in good repair. Observed front line cooler for drive thru not holding temperature. CDI: Items iced and maintenance called. VERIFICATION REQUIRED Observed pressure cooker in back with slow grease leak. PIC stated that maintenance had already been contacted. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using trash bags to line container for lettuce. Container for lettuce is NSF approved. Could not identify if bags were based on box labelling or quick manufacturer research. If facility would like to continue lining lettuce container with trash bag, provide proof that bags are food grade.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with damaged drain plug.

5-202.12 Provide at least 100F water at handsinks.-Pf : Observed hot water at all handsinks to be less than 100 F. Repeat violation. Callmade for maintenance but 10 day verification still required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Wendy's has approved procedure to hold sliced American cheese off temperature for up to 8 hours. Observed cheese at two assembly stations to not be marked with time labels. Repeat. CDI- allowed to label.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility does not have a thin probe thermometer for taking temperatures of thin burgers, chopped lettuce, etc. 10 day verification needed.

5-202.12 Provide at least 100F water at handsinks.-Pf . Hot water at handwashing sinks in prep kitchen and in facility restrooms only ranging from 84F-87F. Operator Becky Wilson called for repair for handsinks immediately. Return visit to check for repair of hot water at handsinks to be completed by February 12, 2015. Water at 3 comp sink and prep sinks at 110F and above.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on nozzle at one beverage dispenser. Other nozzles/ dispenser improved from previous inspection. CDI- operator had cleaned.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Sliced cheese at both prep areas being held for time as a method of control. Neither container was marked as indicated per procedures. CDI- Containers replaced and time written by employee as procedure indicates.

.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. Shredded cheese, pulled lettuce, and spring mix salad mix placed at both prep coolers during cooling process. CDI-All removed and placed in walk in cooler for rapid cooling. Operator advised employee of correct procedure for rapid cooling of prepared food items.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Two stacks of single service cups at the front not protected during display. CDI- Plastic sleeve pulled up and other cups that were stacked out of dispenser were removed by operator.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee manually washing large containers at 3 comp sink. Water in wash basin at 93F-98F. Employee advised that autowash was turned off to be able to better wash large containers by hand. CDI- Both operator and employee were advised of hot water temperature requirement during active utensil washing. CDI- Operator emptied wash basin and refilled basin; auto wash turned back on.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Three nozzle covers at drive through window and all nozzle covers at front counter with mold build up on them. Gelatinous build up and mold on interior ice chute upper portion of ice machine. CDI- Operator Janet Hamilton cleaned.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Sauces and in use seasonings at service and prep areas not labeled. CDI- verbal correction; Operator Becky Wilson had containers labeled.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up 7 beverage nozzles at the front beverage station and 1 soda nozzle at the drive through area. Some pink mold on interior area near ice chute and on the upper back areas of the shield in large ice machine. Manager Becky Wilson was advised of return visit by January 24, 2014 to check for cleaning of all.

7-102.11 Common Name-Working Containers - PF. Small counter top containers of sanitizer not labeled per rule. CDI- Mrs. Wilson was advised of rule requirement to label sanitizer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use of container of sauce at soft serve area not labeled per rule. CDI- verbal correction to label all in use containers with the common name of the food item.

2-402.11 Effectiveness-Hair Restraints - C. Assistant manager assisting with food preparation without wearing a hair restraint. CDI- verbal correction.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than five containers stacked tightly while wet. CDI- containers separated.