WENDYS

3 findings recorded on Jun 24, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   Temperature records for foods delivered during key drop delivery could not be provided. Electronic invoices provided did not have delivered temperatures recorded and hard copy invoices with recorded temperatures could only be provided for January and February. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)(a)-(n),(p)

   Temperature records for foods delivered during key drop delivery could not be provided. Electronic invoices provided did not have delivered temperatures recorded and hard copy invoices with recorded temperatures could only be provided for January and February. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed pink substance in the interior of the ice machine on the ice deflector. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed pink substance in the interior of the ice machine on the ice deflector. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed 3 containers of raw hamburger meat stored on a 4 hour time control and not marked with the correct start and discard times (items were marked 2:00-6:00pm, observation was around 1:20pm). Per cook, foods were placed on time control at 1:00pm. Time control procedures could not be located. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control;…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed 3 containers of raw hamburger meat stored on a 4 hour time control and not marked with the correct start and discard times (items were marked 2:00-6:00pm, observation was around 1:20pm). Per cook, foods were placed on time control at 1:00pm. Time control procedures could not be located. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for 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: The correct start and discard times were placed on the containers of raw hamburger meat. Time control procedures were reviewed and provided.

   Official report · Item 6-1D ↗

   Correction status not recorded

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