Wendy's #21

Year by year

Inspections

1. Sep 2, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     Observed a direct connection exists between the drain from the drive-thru soda machine and the floor drain. Discussed with the district manager who was onsite during inspection and they informed they would place a work order to have air gaps installed.

     Correction: Alter the design of the drive-thru soda machine drain to provide backflow prevention.

     Code 5-402.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Observed the handwashing sink near the warewashing area used for dumping ice and used for filling up water pitchers. Discussed the handwashing sink use with the district manager. The establishment has a prep sink that is no longer in use for food prep and would be able to be used for dumping or water filling needs. Discussed using that going forward.

     Correction: Only use handwashing sink for handwashing to allow for proper handwashing at all times.

     Code 5-205.11 (B)

2. Oct 29, 2025 Routine · 3 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after making salad trays and walking away to open boixes kept on the floor and then returning to continue the salad trays. Stopped employee and had her wash her hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee put potatoe wedges in the bag and they touched her fingers as she grabbed them and placed in the bag. Had employee discard and retrieve a fresh batch of wedges for bag without touching them.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     The lunch hot hold bin had a pair of used disposable gloves in it. Informed PIC these should not be here and she will need to speak to staff across all shifts regarding issue. Disposed of gloves and placed hot holding tray in dirty dish pile to be washed and sanitized.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     Facility is lacking hot water through out the building. Closed facility until issue is resolved.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Core Corrected on site

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating in the kitchen areaas I walked in and they quickly disposed of it. Informed PIC this is not allowed and they should only eat in desiganted areas away from food areas.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - CONDIMENT PROTECTION

     Ice cream condimentrs is available in an uncovered container or is otherwise not protected from contamination from consumer use. Informed PIc to place lids over condiments.

     Correction: Provide approved containers, such as pump or squeeze dispensers or individual packets for dispensing condiments.

     Code 3-306.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Entire kitchen area and back storage area will need to be cleaned on a more frequent basis. There is a build up of residue on floors and walls.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Kitchen area has a fly issue. Informed PIC she will need to control issue through pest control.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

3. Oct 22, 2024 Routine · 1 core
   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     There was a build up of coke syrup under the soda machine. Manager did not realize it had leaked out from an overfill. Corrected on site.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

4. Dec 11, 2023 Routine · No items found

   No violations cited.

5. May 3, 2023 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chilli in hot hold is hot held at [ 120]°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Food Discarded.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Feta cheese, shredded cheddar in prep top is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice Scoop was improperly stored on top of ice machine.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12