WENDY'S #23

2 findings recorded on Nov 6, 2026.

1. Inspector observationItem 2-1B ↗

   Handwashing

   At time of inspection, observed employee enter the kitchen from the dining room while holding cell phone and proceed to prepare French fries without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and…

   Inspector’s full note

   Inspection item: Inspection item 2-1B

   Code .03(5)(c)

   At time of inspection, observed employee enter the kitchen from the dining room while holding cell phone and proceed to prepare French fries without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: French fries were discarded. Employee washed hands. Discussed that employees must always wash hands when entering the kitchen and after handling personal items.

   Official report · Item 2-1B ↗

   Correction status not recorded

2. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed certified food safety manager (CFSM) place raw hamburger meat on the grill with bare hands and painted/artificial fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Hamburgers were discarded. CFSM washed hands and donned gloves.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(f)

   Observed certified food safety manager (CFSM) place raw hamburger meat on the grill with bare hands and painted/artificial fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Hamburgers were discarded. CFSM washed hands and donned gloves.

   Official report · Item 12B ↗

   Correction status not recorded

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