VI / Time/Temperature Controlled Safety Food
Observed sliced tomatoes that were overstacking in the pan holding 55 or 50 F depending on location. All cold held foods shall be maintained at temperatures of 41 F or below to prevent any temperature abuse. Recommend not overfilling pans or double stacking pans. Per management the facility reheats chili and stirs every 15 minutes to properly reheat to 165F within 2 hours. At the time of inspection the chili was holding 138 F at the center. Observed leftover hamburger that was in a bag without being dated. The manager properly dated the hamburger at the time of inspection. Management shall ensure that process are being properly followed.

VII / Protection from Contamination
Observed proper storage order, with raw foods underneath any cooked or ready to eat items. However, there were several areas of concern with noncritical violations including, but not limited to: Melted handles on spatulas and other equipment, Male employees working with foods without hair nets, Fry containers dispensed where bare hands contact the food contact portion of the container, debris behind the drive thru soda machine, mold underneath the cooler-freezer ramp, surfaces in the kitchen where the caulking was wearing away on cove molding or on sinks. Ensure that surfaces are smooth, easily cleanable, and do not allow water or pests to enter into pits or crevices.

X / Chemical
Observed chemical bottles stored on a shelf above a hand washing sink. Recommend chemical rack stored on a separate wall away from the sink used for hand washing.

XI - P / Conformance with Approved Procedures
PER MANAGER AT THE LOCATION THE LOCATION IS NOT FOLLOWING THE VARIANCE PROCEDURES THAT ARE ALLOWABLE AT WENDYS THROUGH THE OHIO DEPARTMENT OF HEALTH. The inspector did not check for time stamps, a variance procedure, or other applicable necessities of the variance. At the time of inspection sliced cheese was holding between 39-43F (This is acceptable per the ohio food code) while being double panned. Recommend not double panning the cheese as it may cause the cheese to exceed the 41 F requiring for cold holding.