Wendy's 421

Year by year

Inspections

1. Nov 17, 2025 Routine Score 92
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Several containers (Potato & nugget containers, sauce containers and some drink and soup containers) used for takeaway orders were not reusable, recyclable or compostable and were not in compliance with the City of Minneapolis Green to Go Ordinance. Provided Green to Go fact sheet for guidance on acceptable containers that are reusable, recyclable or compostable. Comply with City of Minneapolis Green to Go Ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of inspection, there was no current Certified Food Protection Manager (CFPM) for the facility. Follow link to State of MN portal for information and registration of a designated CFPM: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Provide a CFPM for the facility and keep them current at all times. Post certificate in facility for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     There was no employee illness log available on site to track employees who call in sick with foodborne illness symptoms. Provided a copy of Minnesota Department of Health (MDH) employee illness log with emailed report. Keep a copy of employee illness log on site and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed food employee assembling drive thru order grab chicken nuggets and place into a container with bare hands. Intervened immediately and worked with manager to discard the foods touched with bare hands. Manager had employee go wash hands, and then use the designated tongs/scoops to assemble food orders from the drive thru. Retrain staff to not touch food that is ready to eat with bare hands and correct employees who deviate from this safe food practice.

     Code MN Rule 4626.0225A

2. Nov 5, 2024 Routine Score 96
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Several containers (potato & nugget containers, sauce containers and some black containers) used for takeaway orders were not reusable, recyclable or compostable, and were not in compliance with the City of Minneapolis Green to Go Ordinance. Provided Green to Go fact sheet for guidance on acceptable containers that are reusable, recyclable or compostable. Comply with City of Minneapolis Green to Go Ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of inspection there was no current Certified Food Protection Manager (CFPM) for the facility. Looked up 2 staff members who had expired certificates and they were not currently registered in the State of Minnesota registry. Provided application for CFPM certificate for State of Minnesota with emailed report. Complete application and send to State, and once certificate is obtained from State, post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

   • Serious Priority 1 Corrected on site

     Reheat TCS food that has been commercially processed and packaged in a food processing plant to a temperature of at least 135 degrees F (57 degrees C) for hot holding.

     Commercially prepared chili was observed being reheated by food employee. Employee then moved the chili to the warming unit after heating. It was measured by inspector at 108F at the time. Manager intervened and required the staff member to reheat to 165F per company policy. Retrain staff to reheat foods that are commercially prepared to 135F or higher as required before placing into a hot holding unit.

     Code MN Rule 4626.0360C

3. Nov 6, 2023 Routine Score 96
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Containers that are not Green-to-Go compliant are being used for coffee cups. Discussed with Person In Charge that takeaway containers need to be reusable, recyclable or compostable and will provide Green To Go Guidance with emailed report. Provide complaint takeaway containers and maintain.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager (CFPM) but their certificate is not posted in establishment. Provide copy of State of MN registered CFPM certificate on site for inspectors to verify during inspections and maintain current.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Sliced tomatoes (46F) and mayonnaise (47F) were observed improperly cold holding above 41F on the Prep Line. Discussed this with Person In Charge, who stated that their Prep Cooler is waiting for a repair. Cold food was placed in Prep Cooler 2 hours earlier, so it was determined by Person In Charge that cold food above 41F would be thrown out 4 hours after being placed there. Maintain cold TCS food at 41F or below at all times.

     Code MN Rule 4626.0395A2