Wendy's #10774

*10 Clean Sight and Touch

Quat sanitizer <150 ppm bucket, too low to sanitize.

*41 Food Labeling - Bulk food for self dispensing

Label all bulk containers for self serve containers.

*41 Food Labeling - Bulk food for self dispensing

Need label on self serve bulk items.

*34 Pest Control

Observed flies come in through drive-thru window.

*14 When to wash hands before donning new gloves

Observed employee change gloves without washing hands first.

*35 Jewelry Prohibition

Cannot wear jewelry on hands or arms.

*10 Q.A. PPM - follow manufacturer's direction

3 comp sink too low at 10 ppm quat.

*29 Food thermometers provided and accessible

Need thermometer RIC.

*41 Food Labeling - Bulk food for self dispensing

Label self serve container.

*39 Equipment in good repair and proper adjustment.

RIC must be self closing gasket needs changing.

*10 Q.A. PPM - follow manufacturer's direction

Quat at 3 comp sink 10 ppm, too low.

*39 Equipment in good repair and proper adjustment.

RIC must be self closing, change gaskets.

*41 Food Labeling - Bulk food for self dispensing

Label self serve containers.

*29 Food thermometers provided and accessible

Need thermometer in RIC.

*07 Food safe, good condition, unadulterated, and honestly presented

moldy strawberries

*21 RFSM - Not On Site

*28 Do not exceed manuf. use by date

one opened container and one closed container of onions with a use by date of 3/25/20.

*21 RFSM - Not On Site

expired permit

*02 Cold Hold (41øF/45øF or below)

cheese for chili 48F

*47 Conditions of Permit-in use of food equipment

*35 Jewelry Prohibition

only plain wedding bands, no bracelets

*31 Handwashing lavatory - used for other purpose

washing trays

*21 RFSM - Not On Site

expired

*19 Water & Plumbing in good repair- per code

repair WIF drainage pipe leaking

*47 Conditions of Permit-in use of food equipment

*19 Hand sink water temperature below 110'F

95° F at front

*02 Cold Hold (41øF/45øF or below)

bleu cheese 57 F on top and bottom of make table cheese for chili 57 F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw bacon over pickles in WIC

*18 Toxic items stored above food/utensils

box of straws under soap bottle

*14 When to wash hands between raw and RTE foods

put down raw burgers then handled rte burgers w/o washing hands

*47 Conditions of Permit-in use of food equipment

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*42 Floors/walls/ceiling/nonfood dirty

clean WIF floor, cooler bottoms

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*45 Lockers to be used to store personal items

*19 Hand sink water temperature below 110'F

front hw 94° F

*22 Handlers-Certificate Not On Site

employees signed up, but haven't taken class yet

*37 Storing the food where it is not exposed to splash, dust, or other contamination

need guard@drive thru sink

*22 Handlers-Certificate Not On Site

2ND NOTICE FOR NOT HAVING EMPLOYEE FOOD HANDLER CARDS

*02 Cold Hold (41øF/45øF or below)

PATTIES READING 44 F MAKE SURE TO KEEP LID ON PATTIE COOLER

*47 Conditions of Permit-in use of food equipment

PLEASE POST INSPECTION OR SIGN IN FRONT WALLS WERE VISIBLE

*07 Food safe, good condition, unadulterated, and honestly presented

OBSERVED TOMATOE/ LETTUCE PLASTIC BINS SITTING IN TRASH CANS

*42 Dirty nonfood contact surfaces

clean gaskets

*22 Handlers-Certificate Not On Site

have food handler cards for everyone working

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

have written instructions where employees can see how to clean bodily fluids.

*47 Conditions of Permit-in use of food equipment

have sign posted or copy of latest inspection report posted so customers can see

*35 Eating food, chewing gum, drinking beverages, or using tobacco

no eating in kitchen, observed employeee eating in drive thru area