Inspection Violation

Premise Information


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Name

WENDY`S #42

Rules Governing Inspection Scores.

Address

10235 UNIVERSITY CITY BV

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28213

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

11/14/2019

Final Score @ Grade

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 Wash hands before donning gloves and between gloves uses. -P Multiple employees observed changing gloves with no handwashing in between. CDI. Employees rewashed hands and were educated. 2-301.14 Wash hands after activities that contaminate them. -P Multiple employees observed washing hands then proceeding to turn off faucet handles with bare hands. Ensure to turn off faucet handles with paper towel or other approved method to avoid recontaminating hands. CDI. Employees rewashed and were educated on proper handwashing. Training is needed for all employees to ensure hand washing is correct.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Large ice machine interior and customer ice chute observed soiled. CDI. Cleaned during inspection. Repeat violation.
19	1.50	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Several items in hot holding drawers including grilled chicken, crispy chicken, and spicy chicken observed at 92F-110F. After further inspection, manager realized unit was not turned on. CDI. All items were reheated to 165F+ and placed in units.
20	3	Proper cold holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several items (see chart above) found in cold holding units/reach-in coolers above 41F. CDI. Some foods were discarded and other foods were sent to walk-in to rapidly cool. Foods from walk-in cooler were placed in units for service. TPHC (Time as a Public Health Control) is reccomended by next inspection if cold holding has not improved. Repeat violation.
22	1	Time as a Public Health Control: procedures and records	No	No	Yes	No	No	3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Sliced cheese in both containers that has a variance for extended time hold is not being time stamped. CDI. Cheese time stamped.
31	0	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lettuce is being shredded and placed in large, dense container to cool with lid on. Ensure foods are vented or loosely covered during cooling then covered. CDI. Lettuce was loosely covered.
38	0.50	Personal cleanliness	No	No	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee observed assembling sandwiches and working with other foods without effective hair restraint. Ensure ALL FOOD employees have hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee observed with watch on wrist.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple containers being stacked together wet.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket observed torn on salad reach-in cooler. Replace gasket.
53	0	Physical facilities installed, maintained and clean	No	No	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. Wall damage observed at three compartment sink. Repair wall. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Wall beside three compartment sink observed soiled with old food debris. Clean walls.