Premises Information


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Name

WENDY`S #22

Address

2801 BOYER ST

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/7/2025

Final Score @ Grade

General Comments

- EHS observed no grade card posted at the front counter area upon arrival for inspection. GM stated that they had no where to post it once the frame broke and kept it in the managers office until it disappeared. GM stated that someone must’ve thrown it away. EHS emphasized that the facility must keep both their grade cards posted at all times even if a frame breaks. - Compliant investigation was conducted at the same time as the regular facility inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed one employee wash their hands and then turn off the faucet without a barrier, contaminating their hands. CDI - EHS informed PIC who took action and provided education on how to properly wash hands while working with food.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the front counter handwash sink to be broken/had a dead battery at the time of the inspection. CDI - PIC provided soap bottle at sink until soap dispenser can be fixed.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx. 25-30 prepared Caesar, Cobb, apple pecan, and taco salads stored in the lowboy refrigerator adjacent the drive thru at temperatures between 45-51F. Employees stated the salads in that refrigerator were prepared the day prior and all newly prepared salads were in another lowboy refrigerator. CDI - PIC voluntarily discarded all out of temperature salads. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 opened bags of diced grilled chicken and a opened and wrapped package of sliced cheese in the WIC that were not provided with date labels. PIC stated that the items were opened yesterday. CDI - PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
24	3	Time as a Public Health Control; procedures & records	Yes	Yes	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed insert containers of shredded lettuce, sliced tomato, and salad cheese that were not labeled for discard as per the TPHC document stored in house. EHS observed items brought out to line and not time stamped. REPEAT. CDI - PIC time stamped items for discard.
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple employees preparing food with bracelets on. REPEAT.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution to both wiping cloth buckets to be testing at <10ppm. CDI - PIC changed solutions and retested at 150-200ppm.
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed a heavy accumulation of food debris buildup in the hot holding drawers above the fryers. - Observed accumulations of food debris/grease on the top of the fryers, top portions of the freezer drawers at the fryers, and exterior of the fryers. REPEAT. - Observed an accumulation of food packaging and other debris in the interior of the lowboy refrigerator across from the fryers.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed 2 missing vent covers on the ceiling in front of the back of house ice machine.