Wendys

Inspector notes: The grout and tile in the front counter area and ware-washing area are in poor repair. Tile is cracked and needs to be regrouted. The physical facilities must be maintained in good repair.

Inspector notes: Food was observed held at 43-58 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, asiago cheese had been in the unit for 3.5 hours. Asiago cheese was relocated to another refrigeration unit to cool. All other food items were relocated to another refrigeration unit. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be replaced/repaired/adjusted.

Inspector notes: Time as a public health control tomatoes were observed not marked with the disposal time. Tomatoes were voluntarily disposed of (see attached disposal form).

Inspector notes: Time as a public health control lettuce was observed stored past the disposal time. Lettuce was voluntarily disposed of (see attached disposal form).

Inspector notes: Food was observed held at 46-56 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, shredded cheddar cheese had been out of temperature for about 4 hours. Shredded cheddar cheese was voluntarily disposed of (see attached disposal form). All other food items were relocated to the walk-in cooler to cool. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/adjusted/replaced. Per person in charge, establishment will work out of another refrigeration unit.

Inspector notes: Establishment is not in compliance with their time as a public health control variance for their tomatoes and lettuce. Tomatoes and lettuce were both observed with no discard time label. Tomatoes and lettuce were voluntarily disposed of (see attached disposal form).

Inspector notes: Establishment is not in conformance with their time as a public health control variance for their tomatoes and lettuce. Tomatoes and lettuce were both observed with no discard time label. Tomatoes and lettuce were voluntarily disposed of (see attached disposal form).

Inspector notes: Establishment is using time as a public health control for tomatoes, lettuce, and frosty cream without a variance. Establishment must apply for a variance to use time as a public health control.

Inspector notes: Food was observed held at 47-58 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out of temperature for about 4 hours. Tomatoes and lettuce were voluntarily disposed of (see attached disposal form). All dressings and condiments were relocated to another refrigeration unit to cool. The ambient air temperature was observed at 41 degrees Fahrenheit. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.