WENDYS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink next to drink station. CDI - Ice was removed by regulator. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flying insects near food storage and three comp sink area. -1 point-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handwashing sink next to drink station. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low boy reach in cooler unable to stay closed and with an ambient air temperature of 49F. Sour cream and half/half were temped at 53F and 63F. CDI - Items were removed from cooler and moved to walk in cooler. Do not store TCS foods in reach in cooler until repairs are made and cooler is able to hold TCS foods at 41F or less. -1.5 points- 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy reach in cooler at drive through. Reach in cooler failed to stay closed and ambient air temperature was measured at 49F. All TCS food was removed from cooler. Repair/replace gasket and ensure cooler is able to stay closed and maintain TCS foods at 41F or less. -REPEAT- -0.5 points-

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 splash and residues on walls behind hot holding chili area and behind frosty machine. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drink with ice dumped into rear handwashing sink. CDI - Ice was removed by regulator. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed houseflies in food prep and dry storage areas. Control insects to prevent infestation. -1 point-

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 bracelets. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door. -0 points-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 2 separate employees turn off faucet without barrier after washing hands. CDI- EHS discussed when to wash methods with PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front handsink blocked by ice cream machine. EHS will conduct follow up visit to assess accessibility. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Cole slaw temping at 49F in prep top due to medium not being in place under containers. CDI- PIC voluntarily discarded item due to it being on line for over 4 hours. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans being wet nested above 3-comp sink.

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 covered metal containers of sliced tomatoes cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -0.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in kitchen area. Establishment has contract with licensed pest control. Control insects to prevent infestation. -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of cup lids stored on floor in dry storage area. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near walk in cooler in kitchen prep area. PIC stated they are running low on supply, should have more arriving in next shipment coming today. CDI- provided pump soap during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of clean dishes that were wet stacked on shelving. Air dry before stacking 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 minor cleaning needed on shelving in walk in cooler. Observed hood system with buildup, in need of cleaning. Observed vents on reach in fridge with dust buildup near vents.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheddar sauce being held below 135F in steam well. PIC stated product prepared @10:30am. CDI: PIC reheated product(170F). Observed chopped chicken being held below 135F in warmer. Product prepared @12:30pm. CDI: PIC reheated product(181F).

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 base coving separating from walk-in cooler wall in dry storage area.

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 container of slaw prepared 11/15/22 being held in walk-in cooler. CDI: Education provided and PIC voluntarily discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach upon entering kitchen near front counter.

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 salads prepared @9am that did not meet cooling parameters in reach-in cooler. At 2:30pm product temped 53F. Ambient temp of unit 49F. PIC voluntarily discarded product and contacted maintenance during inspection. EHS will return within 10 days to verify unit able to properly hold temperature. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburger meat for chili being held below 135F in hot hold unit. CDI: PIC voluntarily discarded.

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 tempered cheese on TPHC with no time stamps. CDI: Food employee provided 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 salads cooled in small reach-in cooler covered with plastic lids and stacked 2 deep. CDI: EHS provided education and products voluntarily discarded. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bacon being held in steam wells in storage area with no cover/lid. CDI: PIC provided lids.

4-501.11 Maintain equipment in good repair. Observed small reach-in cooler unable to maintain proper temperature. See violation #18 for more detail.

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 washed hands and turn the water off without using paper towel. CDI. Employee rewashed the hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw, egg borritos cold holding in RI at tempertures above 41F. CDI. PIC voluntarily discarded. REPEAT. ***All other food temperature was right.

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 slaw in the WI cooler without a date mark. CDI. PIC date marked. *All other food was well 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. Observed salads cooling in tightly covered containers in the RI. CDI. PIC removed the covers and took the salads to the WI. and the temperature was observed dropping at required timing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries hot holding at temperatures below 135F. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, coleslaw, cold holding at temperatures above 41F. 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 salads, tomatoes cooling in tightly covered containers in the RI. CDI. PIC removed the covers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution with concentration of 25ppm. CDI. PIC changed the solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single use dishes and single use wiping cloths stored directly on the floor in the dry storage area. CDI. PIC removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of ready to eat breakfast mix stored under raw shelled eggs and bacon. CDI- PIC moved breakfast mix.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan in the walk in cooler.

REPEAT 2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands. 2-301.14 2-301.14 Wash hands after activities that contaminate them.-P Observed employee contaminate hands with raw ground beef while loading grill and continue other task without washing hands. CDI education provided and process for loading grill will change to using utensils / 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 one employee recontaminate hands at faucets after washing. CDI- discussion with employee and demonstration. Employees hands washed again with no re-contamination.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: PIC brushed over cut greens at sandwich line with bare hands. CDI- cautioned PIC and discarded greens.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Found large tubs of processed lettuce cooling 2.5 hours at 50 F. Forty five minutes later lettuce was 49 F. CDI- lettuce spread out in shallow containers for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items at sandwich line above 45 F. Refer to temperature chart. CDI- spring mix and bleu cheese discarded voluntarily. Salads moved to walk-in for cooling. Salads had reached 43 F by end of inspection.

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: Lettuce is being cooled from ambient in large deep containers while covered. Ice bags on top of lettuce are not effectively cooling. Discontinue this cooling method. Repeat from last inspection. CDI- lettuce was re-portioned and cooling attained.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC jumping in to work with food not wearing hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three pans of sliced tomatoes overfilled and above 45F. CDI-excess removed and put into refrigeration.

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 large amount of lettuce in plastic bags and stored in large plastic can in walk in cooler. Facility puts plastic bags of ice on bottom and top of lettuce but product is not cooling properly. Lettuce prepared and hour and half prior and has not cooled to 45F. CDI-lettuce removed from plastic can and placed in shallow uncovered containers. Observed lettuce at 42F at end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several burger patties holding hot below 135F. CDI-discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored next to handsink in back exposed to splash contamination.

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 Wendys' cheese has an 8- hr TIME control holding time. Facility is properly labeling product for the 8 - hr hold time, but the facility does not have TPHC procedure paperwork. CDI - provided facility with TPHC procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed that facility is still having trouble with cooling the lettuce/salad products. Refer to temperature chart. CDI - brought the salads fromt the reach in units to the walkin cooler to cool down and advised to leave uncovered. The bulk container of lettuce in the walkin cooler is also covered up; advised to prepare less product at a time to reduce the amount of volume that has to cool down. Cut less lettuce at a time, wash in ice bath, leave uncovered in walkin until product is at proper temperature. Use thermometers more often.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service sandwich boxes stored where food contact surfaces are exposed to dust and other contamination. Advised to wipe down equipment and sanitize before exposing food contact surfaces of equipment.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the top of hot holding equipment dirty where single service articles are stored. Advised to clean and sanitize at the end of every day. Observed the racks in the walkin cooler with mold on them. Advised to sanitize the racks to prevent build up of mold.

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 broken tile by the walkin cooler. Observed the handsink next to the drink machine not fully connected to the wall.

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 in cold holding units with tightly covered lids. Observed lettuce not properly cooled before placing into prep top. CDI- All lettuce and salads were taken to the walk in cooler with lids removed for proper cooling. Instruction provided to PIC on proper cooling methods. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gasket in prep unit 2. Repair.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed employee not wash hand correctly; did not scrub effectively and did not wash long enough to be effective. Employee did not use a barrier to turn the faucet off; used bare hands to turn faucet off after washing. CDI - educated on how to properly wash/turn faucet off without recontaminating hands.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that product such as salads, butter, and dressings in the refrigerator by the drive thru was not in proper temperature (refer to temp chart). CDI - voluntarily discarded product because it was stored there over night. REPEAT VIOLATION

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed that commercially packaged cole slaw in the walkin cooler did not have a date on the product. The original container was opened 2 days ago. CDI - educated about commercially packaged date marking; allowed to date mark.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed all the lettuce and salads that have been prepared are all out of temperature in their containers above 45F. All containers of stored ettuce are either in container with lids on or salads in their plastic shells with lids closed. CDI - removed lids from plastic shells and containers in refrigerators and in walkin cooler; educated about cooling methods and how to allow heat transfer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed that the non food contact surface of the ice machine has build up of residue around the ice dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw used for bbq sandwiches on prep cooler measuring 53 degrees F; CDI slaw discarded.

(general comment) 4-501.11 Maintain equipment in good repair. Observed leak at hand sink in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded lettuce, ice berg lettuce pieces, and coleslaw stored in open top cold unit above 45F. PIC will call for repairs. CDI-items moved to cooler below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer and soap buckets with no label. CDI-all chemicals labeled.

Employees shall wash hands after activities that may contaminate hands. (2-301.14) Observed employee sweeping and mopping and then handle raw beef patties without washing hands. CDI-employee directed to handsink.Use proper cleaning procedure while washing hands. (2-301.12) Observed employee washing hands and turn off faucet with clean bare hands. Use disposable towel to turn off faucet to avoid recontaminating hands.

Properly cool foods. (3-501.15) Observed one pan of shredded lettuce slightly above 45F on open top cooler. All other items in correct temperature. PIC stated lettuce had just been cut and put into holding unit. Cool lettuce down in before placing in open top holding unit.

Store TCS food cold at 45F or below. (3-501.16) Observed several items on open sandwich line such as blue cheese crumbles and shredded lettuce above 45F. Items with improper holding temps were stored in significantly shallower pans than items that were in correct temperature on line. Advised PIC to use deep metal pans for all TCS items on line to ensure proper cold temperatures are being held. CDI-items put into walk in cooler.

Follow TPHC (Time as public health control) procedures. (3-501.19) Observed sliced cheese using TPHC without a time label as specified in procedure sheet on site. CDI-item labeled.

The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. (4-501.19) Observed employee washing dishes manually in 3 compartment sink and water temperature was measured at 103F. CDI-sink refilled with hot water at 110F or above.

Properly cool foods. Observed chili mix of tomatoes and beans from a can mixed with hot water and stored in walk in cooler in large pot and tightly covered. PIC stated its usually mixed with cold water. If using hot water to mix, cool in shallow pans uncovered.

Properly store single service articles. Observed cups stacked high at registers with mouth contact surface unprotected.