Restaurant Information
| Facility ID | 2060019082 |
|---|---|
| Restaurant Name | Wendys #23 |
| Phone Number | +17048928921 |
| Last Inspection Date | 2018-02-13 |
| Last Inspection Score | 97 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-10-11 | 93 | routine |
| 2018-02-13 | 97 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-10-11 | 37 | 3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bread stored in plastic packaging in their carts on the floor in the freezer. advised to store all f |
| 2018-10-11 | 36 | 6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen and in dining room. advised to keep pests free from facility. |
| 2018-10-11 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed lettuce stored in plastic bag inside of bulk plastic contai |
| 2018-10-11 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed multiple containers of lettuce overstacked in the prep unit and out of temperature. refer to temperature chart. cdi - educated to keep food below the fill lin |
| 2018-10-11 | 18 | 3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed that facility is not using proper cooling methods for the prepared lettuce. refer to temperature chart and violation |
| 2018-10-11 | 8 | 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink in the back of kitchen. cdi - provided papertowels for the handsink. |
| 2018-10-11 | 7 | 3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p repeat violation observed food employee bare handing fries filling up fries in customer single |
| 2018-02-13 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on storage rack in dishpit. advised to prevent wet stacking. |
| 2018-02-13 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce cooling in walkin cooler covered in plastic container or covered in pl |
| 2018-02-13 | 26 | 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer container without a label on container. |
| 2018-02-13 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items over stacked in the prep unit. refer to temperature chart. cdi - removed excess product from containers. educated about cold holding criteria. educated about preventing o |
| 2018-02-13 | 14 | 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed container and tongs with dried food debris on food contact surface. cdi - brought items to 3 compartment sink for a proper cleaning procedure. educat |
| 2018-02-13 | 7 | 3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact lettuce on the prep line. cdi - discard lettuce. educat |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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