- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Across from ice machine in reach in cooler under prep, manager placed thermometer inside, reach in cooler by take out window.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler across from ice machine have slimy residue, reach in freezer end of cookline gasket has a heavy mold like build up.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee working at prep across from ice machine wiped prep with sanitizer then put on new gloves to prep food, did not wash hands in between.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. burger raw 46-47° on reach in cooler top across from cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On lettuce, tomatoes, blue cheese. Also on tomatoes across from fryer. Corrected by manager. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. On non chemical side.
- Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. Heavy accumulation around nozzles on frosty machine across from chili, also slight accumulation on black splash of nozzles frosty machine by take out window.
- Intermediate - Employee used handwash sink as a dump sink. At sink by take out window, ice inside.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting bins on dish rack. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Operator added time marking to pico de gallo and cheeses. **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing bracelet **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Cups near hand wash sink at drive thru
- Basic - Single-service items stored on floor. Box of straws
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In make table 49'F; suggested time as a public health control to be discarded at 5:00 pm
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched visor did not change gloves and wash hands **Corrected On-Site**
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw frozen chicken breast then sandwich wrap without changing gloves or washing hands **Corrected On-Site**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handled raw burgers then clean utensils without washing hands Corrected On Site. washed hands
- Critical - Observed live flies in kitchen.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. chili tightly covered in walkin cooler Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. multiple rings
- Observed leaking pipe at plumbing fixture. hand wash sink near 3 compartment sink
- Critical - Observed live flies in kitchen.
- Observed single-service articles stored without protection from contamination. near hand wash sink at drive thru exposed to splash
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. chili cooled tightly covered
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer pan at service counter
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Employee lockers provided and used, clean
- Critical - Presence of insects/rodents. Animals prohibited
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Charlotte St John
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. wendys program used, manager cannot find list of trained employees - Employees are trained in January 2011
- Critical - Observed live flies in kitchen.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sliced cheese at sandwiche make table not time marked Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *sliced cheese on make table all other items are non potentially hazardous *spicey chicken nuggets Corrected On Site- time to be used , product fresh out of the walk in cooler
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chili- it has been confirmed that the "initial cook" step for chili is actually a reheat and must be conducted within 2 hrs (165f for 15 s)-instructed to separate in to smaller containers and heat to 165 for 15 s as quickly as possible-A REPEAT VIOLATION MAY RESULT IN IMMEDIATE ADMINISTRATIVE ACTION
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. covers not in place Corrected On Site.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shredded cheese Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger patties in small reach-in
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. nacho cheese Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 12F
- Critical. Observed soiled reach-in freezer and cooler gaskets. by cook line Corrected On Site.
- Critical. Observed soil buildup inside ice bin. upper corners, drive thru
- Critical. Observed live flies in kitchen. One by cook line
- Critical. Observed toxic item improperly stored. spray bottle on prep table Corrected On Site.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
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