Wendy's

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: Pitcher stored in the rear hand wash sink next to the cookline area. PIC instructed an employee to remove the pitcher from the sink. Ensure that hand wash sinks are used for handwashing only. Corrective Action: Corrected at time of inspection
• Proper Reheating Procedures for Hot Holding: PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot Holding. Addl Notes: Chili-148-159F reheating in the rear prep area. Per PIC and time recorded on the pan; chili began reheating at 7:05AM (Current time was ab
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Multiple prepped salads-45F in the reach in cooler below the make line area. Employee stated that the salad

As listed in the inspection report.