Wendy's

Inspector notes: Observed grill employee use bare hands to place the raw ground beef burger patties on the grill. Employee then touched the handles of two in-use fryer baskets and scooped hot holding fries into a container for service to a customer, without washing hands. PIC instructed employee to wash hands and clean/sanitize the contaminated surfaces and equipment. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation

Inspector notes: Observed no paper towels at the hand washing sink across from the grills (next to 3-comp). PIC provided paper towels. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels

Inspector notes: Observed the grill employee use bare hands to place the raw ground beef patties onto the grill. Grill employee then used the sandwich station marker and touched the handles of the hot holding trays (holding mainly fried chicken) in the sandwich area, which contains all ready-to-eat (RTE) foods. The sandwich employee then returned to the sandwich station and touched the contaminated handles of the hot holding trays. The trays were washed rinsed and sanitized and both employees washed hands. The foods assembled in the sandwich station could become contaminated by the transfer of raw beef from the grill employee's hands to the gloved hands of the sandwich employee, after both touched the trays. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces

Inspector notes: Observed the spicy chicken nuggets hot holding in the warmer with an internal temperature of 115-134F, probe thermometer, verified by PIC. PIC voluntarily discarded, see embargo form. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the outgrowth of spore-formers that are not destroyed by cooking