Premise Information Return to Inspections Name WENDY`S #558 Rules Governing Inspection Scores. Address 6849 MATTHEWS-MINT HILL RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP MINT HILL NC 28227 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 2/6/2020   Final Score @ Grade 90 A NC Department of Environmental Health:  Website 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 Yes No 2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without washing hands prior. Employee also observed turning off faucet handles with bare hands after washing. CDI. Education provided and employee rewashed hands correctly. Repeat violation. 8 0 Handwashing sinks, supplied and accessible No No Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at front handsink near drive thru window. CDI. Paper towels obtained. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink near drive thru window. CDI. Soap obtained. 14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer at three compartment sink observed at 50ppm. When checked, bag of sanitizer below sink was empty. CDI. Store manager replaced sanitizer. 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 Salads in reach-in cooler and raw beef in cold holding unit near grill observed above 41F. CDI. Items had been cold holding less than 4 hours and were moved to rapidly cool in WIC. Repeat violation. 22 2 Time as a Public Health Control: procedures and records No No Yes Yes 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 Foods on cold holding line deemed on TPHC and observed with no time stamps. When checked foods were above 41F. CDI. Foods discarded and replaced with time stamped foods below 41F. Repeat violation. 31 1 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes 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 Sliced tomatoes and shredded lettuce observed cooling in WIC in tightly covered containers. CDI. Containers loosely covered. Repeat violation. 39 0.50 Wiping cloths: properly used and stored No No No Yes No 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in wet wiping cloth buckets observed at 50 ppm. Repeat violation.