Inspection Information
Facility Name: Wendy's Old Fashioned Hamburgers
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard/CCP/Variance/Complaint
Inspection date: 23-May-2024
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. Ensure remaining critical violation is corrected by 5/30/24.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed several unwrapped potatoes in a box. PIC had unwrapped potatoes washed and re-wrapped at the time of inspection.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs on a shelf above ready to eat foods in the walk-in cooler. PIC voluntarily discarded eggs at the time of inspection.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed spicy chicken nuggets in the warmer with internal temperatures around 120*F. PIC voluntarily discarded nuggets at the time of inspection.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed half n half in the front reach-in cooler with an internal temperature of 50*F. PIC voluntarily discarded half n half, dressings, butter and sour cream at the time of inspection.

3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat No written procedures for cut lettuce, sliced tomatoes and cold brew held under time as a public health control. Discussed updating time instead of temperature control procedures to include all items held using time control. Correct by: 5/30/24.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Repeat Inadequate equipment available for cooling, heating or holding food. Observed the internal temperature of product in the front reach-in cooler at 50*F. PIC voluntarily discarded TCS products at the time of inspection. Discussed no storage of TCS foods in the unit until it is cold holding at 41*F or below.

3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. Discussed hair restraints such as a hat or hair net for managers when preparing/serving food. Correct by: 5/30/24.

3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable. Observed a plastic container with a crack on the bottom and a cookie tray with a cracked and broken edge. PIC voluntarily discarded container and tray at the time of inspection.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. Observed the wash water in the three compartment sink at 103*F. PIC drained wash water at the time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed food residue inside the currently unused reach-in cooler under the sandwich make line. Correct by: 5/30/24.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency. Observed residue on some of the shelves inside the walk-in cooler. Correct by: 5/30/24.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed a build-up of residue inside the oven. Correct by: 5/30/24.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed residue on the pull out warmer drawers on the sandwich make line. Correct by: 5/30/24.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the mop sink not draining properly at the time of inspection. Correct by: 5/30/24.

3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. Observed the drain pipe on the food prep sink penetrating the flood rim level of the floor drain. Correct by: 5/30/24.

3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed grout missing, creating large gap between tile and wall along perimeter of floor in walk in cooler. Repair gap or grout by next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed spilled product on the floor under the shelves in the back dry storage room. Correct by: 5/30/24.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed residue on the fan guards inside the walk-in freezer. Correct by: 5/30/24.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed a build-up of residue on the side of the fryers. Correct by: 5/30/24.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed residue on the hood vents and suppression system above the sandwich make line. Correct by: 5/30/24.

3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed broken coving tiles by the sink in the womens restroom. Correct by next inspection.

Comments
Complaint on 20-May-2024 :
Discussed inspection and the complaint with the manager. Emailed report.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - TCS Food: TCS foods were not being held at the proper temperature.
VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
VII - Protection from Contamination: Observed improper storage of food items.
X - P - Chemical: Toxic materials are properly identified and stored.