Wendy's Health Inspections
|Week of||Score||Noted Violations|
No. | Description of code requirement not in compliance | Occur
|12/22/2020||92-A||6-2 Proper date marking and disposition 1 |
12B Personal cleanliness 1
|8/6/2020||88-B||*Red indicates this violation is a known risk factor for foodborne illness.|
|10/18/2019||93-A||12B Personal cleanliness 1 |
12B Personal cleanliness 1
17B Garbage/refuse properly disposed; facilities maintained 1
18 Insects, rodents, and animals not present 1
|7/23/2018||97-A||12B Personal cleanliness 1 |
|2/16/2018||95-A||6-2 Proper date marking and disposition 1 |
15C Nonfood-contact surfaces clean 1
|8/14/2017||91-A||6-1B Proper hot holding temperatures|
|3/2/2017||90-A||6-1A Proper cold holding temperatures|
14B Utensils, equipment and linens: properly stored, dried, handled
|9/15/2016||91-A||Proper cold holding temperatures|
|1/21/2016||96-A||Cloth sanitizer on cook line & back-up line at 0 ppm quat. Sanitizer was replaced with fresh supply at 300 ppm quat. Maintain correct level for proper sanitizing - recommended 200-400 ppm quat.|
|7/7/2015||91-A||Observed chili at 135°F at 10:30 am. The employee stated that the chili was in the steam unit for 30 minutes. The water in the steam unit was 200°F. Potentially hazardous food must be reheated to 165°F in 2 hours. The employee stated that the chili was started at 7 a.m., 3 hours earlier. The chili was |
discarded. Person in charge must ensure proper reheating for PHF.
|2/2/2015||97-A||Observed pan soaking in the vegetable sink. This sink is for washing vegetables, and can be used for no other purpose. The sink was cleaned. |
|9/22/2014||91-A||Potentially hazardous food not held at proper temperature in 2 small reach-in units, @ 44°F -47°F. Must |
be 41°F or below. Service tech was called. Person in charge must check to ensure proper cold holding.
|5/5/2014||91-A||Observed employee handle raw bacon then get the thermometer to check chili temperature. The employee was stopped and directed to wash hands. After touching raw potentially hazardous food, hands must be washed before starting a new task. The thermometer was cleaned with an alcohol swab.|
|12/4/2013||97-A||1. The hand wash sink not draining properly. Repair the drain.|
2. Employee pocketbook and jacket on top of boxes of single service gloves. Employee items must be stored separately from food and food service equipment.
|8/9/2013||93-A||1. Flying insect spray in facility not approved for food service. All pesticides must state on the instructions that use is allowed in a food service establishment. |
2. Observed an extreme amount of flies in the facility. Person in charge must ensure that pests are controlled.
|4/3/2013||95-A||1. Observed a food employee wearing a bracelet. A plain band ring is the only jewelry allowed on hands and arms.|
2. Employee jacket hanging on dry food storage shelving. Employee items must be stored separately from food and food service equipment.
1. The faucet on the handwash sink has a significant leak that should be repaired.
2. The service window not self-closing. Repair window.
|7/26/2012||82-B||1. Improper reheating for hot holding. Observed chili in steam unit at 120ºF at 15 minutes after opening. Must reheat to 165ºF. The chili was pulled and reheated to 168ºF. Person-in-charge must ensure proper reheating for hot holding. |
2. Potentially hazardous food in the salad cooler at 50ºF. The salad cooler had been turned off for stocking and was not turned back on. Salads with cheese, chicken, and cut tomato were discarded. Milk in the cooler was placed in an ice bath and rapidly cooled to 37ºF. Do not turn the cooler off for stocking.
|3/27/2012||95-A||1. Sanitizer for ware washing not at the proper minimum concentration at 0 ppm quat. Corrected to 200 ppm quat. Also, the inside of the microwave should be cleaned.|
2. The holes in the dry storage building must be repaired.
|11/29/2011||91-A||Observed employee handle raw ground beef, then get grease pencil from sandwich prep area to document time. The employee also went to 3 comp sink to change sanitizer water. After touching raw potentially hazardous food, employees must first wash hands to prevent cross-contamination before touching items that other employees may touch.|
|7/11/2011||93-A||1. Observed opened bottled drink stored with dry goods. Employee drinks must be in a single service cup with a lid and straw, and should be stored separately from food and service equipment. Corrected on-site.|
2. Buns were stored under pocketbook and jackets. Corrected on-site.
|2/4/2011||88-B||1. Observed employee place raw ground beef on grill, then stir chili, and open drawer that the sandwich prep person must use. After touching raw beef, the employee must wash their hands before changing tasks, to insure that cross contamination does not occur. The surfaces that had been contaminated were sanitized. Person-in-charge must insure employees are trained on when to wash hands. Corrected on-site.|
2. Observed employee preparing food without a hair restraint. Corrected on-site.
3. Observed food employee wearing jewelry other than a plain ring on hands/arms while preparing food. Corrected on-site.
|8/13/2010||99-A||Floor in walk-in cooler should be cleaned.|
|3/24/2010||96-A||Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected at time of inspection.|
Observed employee with bandage on hand working with food without wearing a glove covering the bandage. When a bandage is on the hand, the employee must cover with a glove. Corrected at time of inspection.
|11/3/2009||91-A||Employee handled raw beef then opened cabinet started fries and touched controls without first washing hands. After touching raw potentially hazardous food, one must first wash their hands before changing tasks.|
|4/1/2009||99-A||Floor of walk in freezer should be cleaned.|
|11/19/2008||97-A||All employees preparing food must wear hair restraints.|
|7/15/2008||91-A||Improper reheating procedure for hot holding.|
|2/26/2008||93-A||Need date marking procedure for prepared potentially hazardous food.|
Sanitizer for wipe cloths not at proper concentration should be 200-400 ppm Quat.
|11/1/2007||98||Do not store coffee under exposed plumbing at hand wash sink.|
Employee items improperly stored.
|7/10/2007||96||Clean food containers must not be wet stacked. Air dry then stack.|
Seal gap at outside dry storage area.