Wendy's #24

Year by year

Inspections

1. Feb 16, 2026 Routine · 2 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Interior of ice machine has some areas that are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature in both restroom handwashing sinks only reach up to 65°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. PIC called for repair during the inspection and repair was completed.

     Code 5-202.12 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     A few of the ceiling tiles have been moved and parts of the ceiling are exposed.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Jan 16, 2025 Routine · 1 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     A container of raw shell eggs is sitting on top of a container of tomatoes.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Raw eggs were moved to the proper location during the inspection.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 63°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. A work order was put in for the sink to be repaired.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink has a pitcher stored inside of it.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Do not store anything in handwashing sinks. Handwashing sinks can only be used for washing of hands and no other purpose. Pitcher was removed during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Upright freezer has food debris build up.

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

     Code 4-601.11 (B)

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Some ceiling tiles are missing from the kitchen due to a recent leak/roof repair.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back of the kitchen is not tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents. A work order has put in for the replacement of weather stripping.

     Code 6-202.15 (A) (3)

3. May 10, 2023 Routine · 2 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Chili was being reheated in a cook and hold unit and would not reach proper reheating temps in time, as it was at 82 degrees F after about 1.5 hours.

     Correction: Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded. Unit temperature was turned up during the inspection.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Numerous food items in the front prep cooler were above 41°F (lettuce and 61-64 degrees F) because refrigerator was not turned on. In a cookline prep cooler, blue cheese is up to 48 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. It is highly recommended to leave refrigerators on overnight, so that food remains cold under 41 degrees F at all times. Refrigerator was turned on during inspection.

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

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink has a pitcher stored inside of it.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Keep area open around handsink open and accessible at all times. Do not store anything inside hand sink. Pitcher was moved during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     OPEN DRINK CONTAINER

     An open employee beverage is on top of a food preparation table, next to lettuce and other foods being prepared.

     Correction: Provide approved beverage container with cover in food preparation area. Store beverages below and away from food preparation areas to prevent contamination. Beverage was moved to the employee break area during the inspection.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Some of the plastic lids to cover foods in prep cooler are cracked and are not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Area between front counter and cookline has build up of food debris/grease/dust.

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

     Code 4-602.13

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap along the bottom of the back door, which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)