WENDY`S

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tomato slicer had visible debris on it and was stored as clean. CDI - Tomato slicer moved to 3-compartment sink to be washed. 0 pts. 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 .

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 Cheese on line was not labeled with TPHC label. Ensure staff place TPHC labels on TCS foods held using TPHC. CDI - Employee discarded cheese.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed on line with bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw hamburger patties in reach-in cooler on line measured 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved raw hamburger patties to walk-in cooler. 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. Replace torn gasket present on upright cooler door. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling raw hamburger patties with gloved hands. Employees must not discarded gloves and donned new gloves to work with ready-to-eat foods without washing hands. Employees must wash hands after handling raw animal foods. CDI - Employee educated on cross contamination and when to wash hands and he washed hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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 lettuce mix in WIC without a dark mark. PIC stated lettuce mix was opened yesterday. -CDI- Food employee properly added date mark. 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 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 all items held on TPHC with a time stamp for a 5 hour duration (11am - 4pm). During inspection, foods on TPHC were not past their 4 hour duration mark. Written TPHC procedures state food held on TPHC are only held for 4 hours and marked with a start and end time to indicate a 4 hour duration. -CDI- Food employee changed all time stamps to indicate a 4 hour duration (discard time changed to 3pm).

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observed temperature of wash solution in the three-compartment sink at 98F during active warewashing. -CDI- PIC increased the wash solution temperature to 135F.

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 walk-in-cooler plastic curtains with visible dark buildup near floor.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pull up pants with gloves on, then go to prepare food. CDI- Gloves changed and hands washed. Observed employee touch frozen raw chicken patty, then go to handle front line with the same gloves. CDI- Gloves changed, hands washed and tall contaminated equipment was cleaned.

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 lettuce, tomatoes and cheese on TPHC in the prep top unit. 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 tall reach in freezer and roller cart in need 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 Employee observed changing the TPHC times on TCS foods held using TPHC at beginning of inspection. Employee stated these items were put on TPHC at 1 or 1:30PM. Ensure employees place time on all containers of TCS foods held using time as a public health control. CDI - Employee educated on using TPHC.

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. Splatter on walls and ceilings in prep area in back. Clean food residue off walls and ceiling. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of grilled chicken measured 109-119F in hot holding drawer. Chicken nuggets and spicy chicken nuggets in hot holding measured 99-110F. TCS foods in hot holding shall measure 135F or above. CDI - Chicken reheated to 180F. Chicken nuggets were discarded. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 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. Clean bottom of reach-in cooler behind POS counter. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employees with bracelets 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 metal holders housing lids in need of cleaning. CDI- lids discarded and metal plates washed.

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 in the walk in cooler in need 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 the cheese on TPHC. CDI- Time stamp placed on cheese.

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 low grout throughout kitchen area.

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 items held on TPHC. CDI- Items marked with time.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed tomatoes cooling at a rate of 0. Tomatoes vented in walk in cooler. Tomatoes in low reach in placed in the walk in cooler and vented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bags of chicken nuggets in the low reach in cooler holding above 41F. CDI- Nuggets discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer inaccurate over 2+/- degrees. CDI- PIC got new working thermometer

4-501.11 Maintain equipment in good repair. Observed freezer over freezing. large ice blocks found on the walk in freezer floor and door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean metal pans with food debris inside. CDI-Moved to 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed sheet pans of raw bacon stored above boxes of tomatoes in the walk in cooler. CDI- storage rearranged.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottles stored above boxes of single-use gloves on the chemical storage room. CDI- storage rearranged.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen around dry storage area and managers office.

2-301.14 When to Wash - P observed employee handle raw beef patties, then handle bag of buns. CDI - employee instructed to wash hands. Employee educated on when to wash hands by PIC. 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 use bare hands to turn off faucet on handwash sink. CDI - employee instructed to turn off water with towel after washing hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed only handsink without hand towels. CDI added hand towels.

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 bag of beef patties (for chili) stored in freezer without date mark. CDI by date mark.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on line prep cooler door gaskets.

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 items on the cook/prep line stored on the line with a 10:30-3:30pm (5hr hold). Items had only been there for 30 minutes and were allowed to correct times to extend to only 2:30pm.

4-501.11 Maintain equipment in good repair. Observed a torn air curtain and torn gasket on the walk in cooler. PIC placed a work order in prior to arrival.

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 build up on the wall next to the can wash 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 two small pans of leaf lettuce stored inside the walk in cooler with the correct day but incorrect date as an 8 day hold time. CDI- product was made this morning and PIC was allowed to correct the date on the product.

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 peeling plastic on the large vegetable dicer blades.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the non food contact surfaces behind the soda dispenser nozzle and the lemonade dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 metal pans and one plastic lid stored with food debris. Observed observed slight build up on a few squeeze bottles stored as clean. CDI by removing to be re-washed, squeeze bottles were not stored for use and had build up from non use. Advised to re-wash prior to using and store as clean and protect from contamination.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili reheated to a final reheat temp of 158F with 165F only in hot spots and removed to store on the line for service.

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 PIC stated spring mix was added to the TPHC procedures but observed the product not listed on written procedures. This item was measured at 41F. Advised to add to the written procedure for approval.

4-501.11 Maintain equipment in good repair. Repair broken handle on the reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the cold line prep cooler, observed build up under the sandwich prep line. Observed build up on the shelving above the cold holding prep line.

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 build up on the wall near the can wash. Observed dust build up on the fan cover inside the walk in cooler. 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 blown out light fixture in the walk in cooler. PIC states it was repaired while onsite.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken nuggets hot holding at 128F. CDI by voluntary disposal.

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 sliced cheese maintained on TPHC without any marked times. Also observed written procedures missing method of compliance with the initial temperature of the product and how the food will be marked to indicate the time past the 4 hour mark (must be 41F or 135F). VR- handout was issued as guidance for compliance with missing parts of the code. CDI by voluntary disposal.

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

4-501.11 Maintain equipment in good repair. Repair the broken reach in cooler handle. 4-502.11(A) Maintain utensils in good repair. Repair the cracked plastic food containers. PIC has already ordered but has not replaced broken containers yet.

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. Repair the light fixture in the walk in cooler. 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. Clean around the cook line equipment wheels and the floor inside the dry storage room.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee drink a personal drink with gloves on and return to the cookline to handle raw hamburger patties with the same gloves. CDI by stopping employee, discarding the burgers touched and re-directing to wash hands and change gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee not change gloves after drinking a personal drink. CDI by re-directing to wash hands and change gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans with food debris and 2 lids with food debris. CDI by removing to be re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small container of pulled pork stored on the hot holding line at 107F. CDI by voluntary disposal. Educated the PIC on ensuring employees are following reheating SOP prior to placing onto the line to hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw, sliced tomatoes and salads stored on the prep cold holding unit for service above 45F. CDI by removing all to be properly cooled down to 45F prior to service (see temperature observations chart). PIC was unable to provide any documentation showing TPHC is used for these products.

.4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed salads, sliced tomatoes and cole slaw cooling on the prep serving line. CDI advised PIC to cool in rapid cooling equipment or other approved methods.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Replace cracked plastic food containers. 4-501.11 Maintain equipment in good repair. Replace torn gasket on the walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees coat a box of single service cups in the dry storage room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink. CDI-towels provided.

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 sliced cheese using TPHC without any time stamp. CDI-items labeled.

4-501.11 Maintain equipment in good repair. Observed screws holding ice machine deflector in place corroded and rust dripping onto side of bin interior.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups slightly overstacked inside the cup dispenser. CDI

4-501.11 Maintain equipment in good repair.Repair the torn gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up around the heat lamps over the fryers.

6-501.12 Cleaning, Frequency and Restrictions - CObserved minor build up under the back up ice machine.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PThe manager on duty was not able to readily locate all parts of the required employee health policy. All parts were eventually located. Provide additional training to this new employee to ensure all parts are being reported. CDI

7-102.11 Common Name-Working Containers - PFProperly label all chemical spray bottles. Observed an unlabeled chemical spray bottle inside the chemical storage room. CDI by discarding.

2-402.11 Effectiveness-Hair Restraints - CFood employees must wear a hair restraint while preparing food. Observed an employee on the sandwich prep line without a hair restraint.

4-901.11 Equipment and Utensils, Air-Drying Required - CSeparate metal pans and plastic food containers to allow proper air drying.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed build up on the fry fry container holders. Observed dried chili spill on the outside storage portion of a large metal pot and the outside of the salad washer.

6-501.111 Controlling PestsProperly control all active pests. Observed a presence of fruit files in the back area.6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other PestClean/remove dead fruit flies.

6-305.11 Designation-Dressing Areas and LockersStore all employees coats in a separate designated area. Observed employee coats stored on boxes of dry food products in the dry storage area.