WENDYS #540, 3031 WAUGHTOWN STREET, Winston Salem, NC - Restaurant inspection findings and violations

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Business Info

Restaurant: WENDYS #540
Type: Restaurant
Address: 3031 WAUGHTOWN STREET, Winston Salem, NC 27107
County: Forsyth
Total inspections: 4
Last inspection: 12/13/2010

Restaurant representatives - add corrected or new information about WENDYS #540, 3031 WAUGHTOWN STREET, Winston Salem, NC »

Inspection findings

Inspection Date

Score

  • Doors self-closing where required; all windows screened
    GC- Ensure drive thru window is repaired to self close.
  • Toxic substances properly identified, stored, used
    GC- Ensure all cleaning products are properly stored as restroom cleaner was noted in drive thru area beside tea urn.
  • Single-use/single-service articles properly stored, handled, used
    GC- Ensure all single service cups are protected while being sored for use.
  • Non-food contact surfaces clean
    General cleaning needed in reach in freezer & reach in cooler. Also on sides of equipment.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Hinge cover on make unit missing, walk in cooler door needs to be repaired, due to crack in upper left corner.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Several pans & food service equipment and utensils noted ith food debris, drink machine nozzles dirtY & with mildew. Ensure proper cleaning & sanitizing of all food service equipment.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Washing fruits & vegetables
12/13/2010
  • Insects, rodents, and animals not present
    Flies present. Contact PCO for treatment options.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    G.C.- Box on floor in storage closet.
  • Proper cooling methods used
    G.C.- Chili base in walk-in cooler at 73 degrees and chili meat (chopped) in walk-in cooler at 72 degrees. Product was in walk-in cooler about 30 minutes according to manager. Chili and base taken out while there to be cooked on stove. If cooling product for usage later, be sure to loosely cover foods, food product depth should only be a few inches and use stainless pans for cooling. Can utilize walk-in freezer, ice baths or paddles when cooling.
  • Non-food contact surfaces clean
    G.C.- Clean fryers, some gaskets, etc.
  • Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
    G.C.- Hot water varied from 125-141 degrees while there. Maintenance checking to see if problem with hot water heater.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    G.C.- Keep hand sink accessible in drive thru (frosty machine too close).
  • Food & non-food contact surfaces easily cleanable & in good repair
    Gaskets torn on both Silver King units (drive thru), walk-in cooler, raw meat cooler and one door on make line. Hoshizaki reach-in freezer condensate problem? Refrigerated unit (for raw hamburger meat) has condensate leak.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Proper thawing methods used
  • Washing fruits & vegetables
05/28/2010
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Clean floors better in corners and under equipment.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    Fix towel dispenser for hand sink (tray area). Keep hand sink accessible in drive thru.
  • Food & non-food contact surfaces easily cleanable & in good repair
    G.C.- Couple of gaskets are tearing on make line coolers, bun cooler missing ""buttons"" from floor, need to replace
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    G.C.- Keep storage off floor in areas (closet)
  • Hands clean and properly washed
    G.C.- Make sure employee's wash hands often after touching face, etc.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    G.C.- Recommend having QAC sanitizer in spray bottles as well as pans (on line).
  • Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
    Hot water fluctuating from 116-135 degrees, needs to maintain 130 degree hot water temperature at this time. Please call when repaired 336 703-3136.
  • Single-use/single-service articles properly stored, handled, used
    Make sure single service cups (large) on front line are protected with plastic sleeve for dispensing or install another cup dispenser.
  • Non-food contact surfaces clean
    Some cleaning on fryers, reach-in freezer and walk-in cooler gaskets.
  • Food received at proper temperature
  • Shellstock tags retained
  • Proper cooling
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Proper cooling methods used
  • Proper thawing methods used
  • Washing fruits & vegetables
10/19/2009
  • Clean clothes, hair restraints
    All employees need to wear hair restraints when preparing or serving food
  • Non-food contact surfaces clean
    Clean gaskets, reach-ins, etc.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    G.C.- Be sure to change sanitizer in spray bottles regularly, want 200ppm using QAC
  • Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
    G.C.- Hot water 130 degrees out of tap
  • Toxic substances properly identified, stored, used
    G.C.- One container of detergent not labeled (by hot water heater)
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    G.C.- Some cleaning in storage closet, etc.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Gaskets torn on couple reach-ins (for french fries, raw hamburger meat, etc.), reach-in freezer ices up inside unit (was on defrost while there), walk-in freezer (for buns) icing up around outside door
  • Floors, walls, ceilings properly constructed, clean, in good repair
    General floor cleaning needed (under and behind equipment, etc.), clean floor drains, etc.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    Have all hand sinks with soap and towels (drive thru), keep hand sinks clean, men's bathroom hand sink had no warm water- adjusted tempering device while there
  • Utensils & equipment properly stored, air-dried, handled
    Ice scoops not being stored in holsters in ice machine and ice bins. Be sure to store ice scoop with handle out of ice.
  • Food received at proper temperature
  • Shellstock tags retained
  • Proper cooling
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Proper cooling methods used
  • Proper thawing methods used
  • Washing fruits & vegetables
01/06/200998.5

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