Wendy's

Inspector notes: Observed the low temp mechanical dish machine with a concentration of 0 ppm chlorine on recently washed dishes in the dish machine. The dish machine was ran through additional cycles and the chlorine concentration remained at 0 ppm, verified with inspector and person in charge's (PIC) test strips. There appeared to be air in the line which did not allow the chlorine to be dispensed. PIC will have recently washed dishes sanitized and will use the 3-compartment sink to manually sanitize until the dish machine has a chlorine concentration of 50-100 ppm. Discussed having an employee test the chlorine in the dish machine, before it is used to sanitize dishes

Inspector notes: Observed spicy chicken nuggets hot holding under the warmer with an internal temperature of 106-120F, probe thermometer, verified by PIC. According to PIC, the nuggets were hot holding for 20 minutes. PIC voluntarily discarded, see embargo form. Discussed cooking less chicken at a time to prevent holding them when at least 135F is not being maintained. Cooking or hot holding food that follows temperature abuse may not make the food safe. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens