3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed block of cheese holding at 47F. This Wendy's is not using the cheese variance procedure. Cheese was disposed of at time of inspection.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed clean pans stacked above the 3 comp sink that were still wet from washing. Utensils and equipment must be allowed to air dry completely.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed standing water on the floor in the walk in. Also observed significant grease build up on the floor by the fryers and the wall. The facility shall be cleaned as often as necessary to prevent the accumulation of debris.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed juncture around mop sink not sealed to the wall and floor around it. Juncture shall be caulked to allow for a smooth, easily cleanable surface and to prevent the entrance of water and moisture to an area that cannot be cleaned.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point/Variance
Inspection Date: 05-February-2019