WENDYS #1253 health score and inspection history

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Quat solution in sanitizer buckets registering at 0 ppm.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// 3 compartment sink leaking causing water to drain directly into grease interceptor.

Allow utensils to air dry before stacking.// Stainless steel pans above 3 compartment sink wet stacked.// Baking pans on shelving below microwave wet stacked.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Nuggets in hot holding between 122F-133F. -COS Discarded

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of RI cooler between fryers and griddle.// Interior of RI freezer soiled with debris.

4-501.11(A) Maintain equipment in good repair (general).// Repair leaking make table unit housing foods being cold held.// Repair leaking fountain drink machine in lobby .

(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.// Raw shell eggs (58F) sitting at room temperature. -COS Moved to WI cooler

Allow utensils to air dry before stacking.// Dishes wet stacked on shelving above 3 compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout establishment soiled with residue (special attention to areas under equipment and WI cooler.) 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//// Paint peeling above grill.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Heavy buildup of food debris inside of oven.// Clean interior of all RI units.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// Register all CFSM certificates with JCDH.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Scoop handle touching ice inside fountain drink machine at drive thru.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//Current inspection report not posted.

Maintain the wash solution at 110 F or higher in a manual warewashing sink.// During active dishwashing, the wash solution temperature was 104F.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout kitchen and inside of WI freezer.// Ceilings above fountain drink machine in kitchen soiled with dust.// Ceiling vent covers in both restrooms soiled with dust.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Grilled chicken in hot holding 120F. -COS Reheated to 165F

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Ice bin soiled with black residue.

(A)(2) Maintain TCS food at 41 F or below.// Honey butter spreads for both muffins and biscuits between 52F-55F. -COS Moved to WI cooler

Allow utensils to air dry before stacking.// Dishes wet stacked on clean equipment shelving.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout establishment have a buildup of black grime and food residue (special attention to area behind fryers and grill).// Clean all floor drains in kitchen.// Ceiling tiles soiled with dust near drive thru area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair floor tiles near mop sink and under fountain drink machine at the drive thru.// Repair walls inside of storage unit outside of establishment.// Repair hole in wall next to mop sink.// Ventilation pipe exposed and protruding from ceiling near mop sink.

Cease using hand sinks for any purpose other than handwashing.// Plastic pitcher stored in handwashing sink near WI cooler.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Hose leaking at mop sink.

Store single-service and single-use articles covered, inverted, or in the original protective package.// Single service items sitting directly on floor in storage unit behind establishment.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean shelving and counter's throughout kitchen.// Clean the exterior of all equipment.// Exterior of fryer's have a heavy buildup of grease residue.// Clean fountain drink machine catch tray.

JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH cards for all employees.