Wendy's

Inspector notes: Tongs in use were taken to the ware wash station, rinsed, washed, rinsed again, and then dipped in Quat Ammonia sanitizer for about 10 seconds, shaken dry, and then brought back to the cook-line to grab some cooked chicken patties from a fryer basket. Inspector instructed employee to discard the chicken patties and rewash and sanitize the tongs before use. Food contact equipment being sanitized with Quat Ammonia requires a 60 second contact time with the sanitizer and then to be air dried before use. Discussed possible use of additional clean tongs in lieu of cleaning one pair during operations

Inspector notes: -- Observed cooks handle raw hamburger patties with hands, then start to touch handles for foods hot holding on the food assembly line. Observed another employee handle raw frozen fish with gloved hands, then continue working/preparing orders without washing hands between tasks. 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