Wendys Old Fashiond Hamburgers

2 findings recorded on Aug 28, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed dishes in Quat sanitizer at the 3 compartment sink with a concentration of 0ppm. Observed employee sanitize prep counters with a Quat sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Quat sanitizer was remade to a concentration of 200-400ppm. Dishes and prep table were resanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Observed dishes in Quat sanitizer at the 3 compartment sink with a concentration of 0ppm. Observed employee sanitize prep counters with a Quat sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Quat sanitizer was remade to a concentration of 200-400ppm. Dishes and prep table were resanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed 3 containers of cheese, container of lettuce, and container of tomatoes stored on a 4 hour time control and being held longer than 4 hours. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed 3 containers of cheese, container of lettuce, and container of tomatoes stored on a 4 hour time control and being held longer than 4 hours. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed before the discard time shall be discarded; (P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded.

   Official report · Item 6-1D ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.