Wendys Improves its Sanitary Rating
NE Martin Luther King Dr
High Springs, FL 32643
Health Inspection Reports
2/1/2017 | 4 Violations | Rating 4.25/5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage room to right of front counter.
High Priority - Employee switched from working with raw food to clean equipment without first washing hands. Male cook placed raw hamburgers on grill then closed grill and handled burger flipper (spatula) for fully cooked burgers. Stopped by inspector washed hands. Washed spatula. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. Grill cleaner packet on shelf above case of ketchup packets. Removed. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside at drive thru.
8/31/2016 | 3 Violations | Rating 4.25/5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male cashier went from register to grabbing tongs for chicken nuggets. Stopped by inspector. Washed, rinsed, sanitized tongs. Washed hands **Corrected On-Site**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Only 100 parts per million quaternary ammonium according to strip. Remade. 200 parts per million quaternary ammonium. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. Grill cleaner packet on shelf above cooler for ground beef. Moved. **Corrected On-Site**
1/25/2016 | 2 Violations | Rating 4.5/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 70° near front counter. Moved pan to walk-in cooler. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken in holding area without correct time mark. Stated 11:30 on one with product 2 others had not time written. Verified time for start. Rewrote times. **Corrected On-Site**
9/16/2015 | 6 Violations | Rating 4.5/5
Basic - Cove molding at floor/wall juncture broken/missing. Dining area.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs used for grilled chicken are stored in sanitized water. Water temperature 100°F. Replaced tongs and placed into a container without water. **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning. Prep pan lids on the clean dish storage shelving. **Repeat Violation**
Basic - Single-service articles improperly stored. One case of kids meal toys stored on the floor in the dry storage area. Picked up during this inspection. **Corrected On-Site**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pulled Pork 126° Began the reheat process during this inspection. **Corrective Action Taken**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Reach in freezer with chicken has old food debris and heavy ice build up in bottom. **Repeat Violation**
2/25/2015 | 8 Violations | Rating 4.25/5
Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers
Basic - Floor tiles missing. In front of the mop wash sink
Basic - Grease and old food accumulated under cooking equipment. **Repeat Violation**
Basic - Old labels stuck to food containers after cleaning. Food storage containers on clean dish storage shelving.
Basic - Open dumpster lids.
High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink faucet right side of splitter.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice Machine ice bin
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cook line freezer with chicken products.
8/22/2014 | 5 Violations | Rating 4/5
Basic - Grease accumulated under cooking equipment.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.reach in meat cooler:Ground beef 47°, 53°, sandwich make cooler: Munster cheese 49°, asiago 44° corrective action taken: cheese discarded, meat will be discarded at 6:00 pm if not used.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front Counter Hot Holding Unit: Chili 128° corrective action taken: turn up to reheat
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ground beef patties
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Meat cooler: Ground beef 47°, 53°F
6/12/2014 | 3 Violations | Rating 4.75/5
Basic - Old labels stuck to food containers after cleaning. Food storage containers.
High Priority - License expired within 30 days after expiration date. License expired 6/1/2014
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by walk in cooler.
1/21/2014 | 2 Violations | Rating 4.75/5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin door.
8/27/2013 | 3 Violations | Rating 4.5/5
Basic - No copy of latest inspection report available.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice build-up in bottom ( reach-in freezer near drive thru)
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite/commercially processed and held more than 24 hours not properly date marked. Walk in cooler: chili, lettuce, eggs, salad mix
3/26/2013 | 5 Violations | Rating 4.25/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Asiago Cheese 54F Discarded by management.
Basic - Stored food not covered in walk-in cooler. Eggs
Basic - Equipment and utensils not properly air-dried - wet nesting.
Intermediate - Hot water not provided/shut off at employee handwash sink. Drivethru area hand wash sink **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
9/17/2012 | 3 Violations | Rating 4.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chopped egg 69, top of reachin cooler. discarded
Critical - Hot water not provided/shut off at employee hand wash sink. drive thru
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.wad of soiled cloths on triple sink
2/6/2012 | 6 Violations | Rating 3.75/5
Critical - Observed employee switch from working with raw food to other tasks without washing hands. employeee handledd raw meat, then salt shaker, then grill handles, then long hamburger spatula.
Critical - Observed employee did not dry hands after washing then handled food with wet hands.
Rinse solution not clean.
Critical - Observed hand sanitizer applied to unclean hands. after handling raw meat, employee dipped hands in sanitizer buckeet instead of washing them.
Critical - Hand wash sink lacking proper hand drying provisions. handicapped stall, ladies rm Repeat Violation.
Critical - Observed toxic item stored in food preparation area. cleaner on prep table in drive thru
2/6/2012 | 1 Violations | Rating 5/5
3. 32-16-1 OBSERVED HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS.
11/16/2011 | 3 Violations | Rating 4.25/5
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger meat on cookline 48-54.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hamburger reachin ambient air thermometer reading 72 degrees.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. handicapped stall, ladies rm
9/15/2011 | 6 Violations | Rating 3.75/5
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger meat on cookline 45-54.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hamburger reachin which has no ambient air thermometer, however, meat was out of temPERATURE.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. hamburger reachin
Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. shake spoons stored under soap dispenser at drive thru
Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times. in drive thru. shake machine obstructing access. towel dispenser. blocked by tea machine.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. handicapped stall, ladies rm
9/13/2011 | 8 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger meat on cookline 44-48. chili meat in drawer at 81.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hamburger reachin which has no ambient air thermometer, however, meat was out of temPERATURE.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad reachin at drive thru at 45.
Critical - No conspicuously located thermometer in holding unit. hamburger reachin
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. shake spoons stored under soap dispenser at d I've thru
Multiuse disposable towel not discarded on a daily basis. Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times. in drive thru. shake machine obstructing access. towel dispenser locked by tea machine.
Critical - Hand wash sink lacking proper hand drying provisions. handicapped stall, ladies rm
6/8/2011 | 2 Violations | Rating 4.75/5
Observed cutting boards grooved/pitted and no longer cleanable.
Critical - Current Hotel and Restaurant license not properly displayed.
2/8/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
11/12/2010 | 18 Violations | Rating 2.5/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Chili meat in walkin freezer.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili 152 degrees F after 2 hours & 10 minutes. Placed on stove @ 11:00am. Temperature taken @ 1:10 pm Repeat Violation.
Critical - Observed food stored on floor. fries in walkin freezer
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands after handling raw groundbeef and then touched spatula handle for cookemeat.
Critical - Observed employee improperly washing hands. Less than 20 seconds
Observed employee with ineffective hair restraint. Sandwich maker.
Observed employee with ineffective hair restraint. Cook Corrected On Site.
Observed employee with no hair restraint. Manager preparing sandwiches.
Critical - Observed soil buildup inside ice bin. mold-like buildup
Observed gaskets with slimy/mold-like build-up. Walkin Cooler
Equipment and utensils not properly air-dried. prep pans
Critical - Backflow prevention device missing at hose bibb. "Y" connection on mop sink faucet.
Observed garbage on the ground and/or pad around dumpster.
Observed food debris accumulated on walkin freezer floor.
Lights missing the proper shield, sleeve coatings or covers. bun freezer
Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Extingisher near walkin cooler
Critical - Person in charge failed to insure that employees properly reheat food. Chili not reheated to 165 degrees F. within 2 hours. Repeat Violation.
5/18/2009 | 11 Violations | Rating 3.25/5
Critical - Backflow prevention device missing at hose bibb. "Y" connection on mop ink
Equipment and utensils not properly air-dried. Prep pans are wetnesting
Observed food debris accumulated on kitchen floor.
Critical - Observed live flies in kitchen.Repeat Violation.
Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Trash in front of rear exit door Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. groundbeef patties in cookline cooler 45 degreesCorrected On Site.
Critical - Observed soil buildup inside ice bin. mold-like buildup
Critical - Observed soiled reach-in cooler gaskets.
Observed wall in disrepair. Wall covering Behind the reachin freezer is Not sealed to the wall.
Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. "0" ppm
Wet wiping cloth not stored in sanitizing solution between uses.
10/14/2008 | 6 Violations | Rating 4/5
Critical - Backflow prevention device missing at hose bibb. "Y" connection on mop sink faucet.
Light not functioning. Walkin Freezer
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed live flies in kitchen. dishwash area
Critical - Observed soil buildup inside ice bin.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili placed on stove at 6:33am temperature taken at 9:20 am 111 and 120 degrees F. Repeat Violation.
7/18/2008 | 7 Violations | Rating 4/5
Critical - Violation: 03C-09-1Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili placed on stove at 7:10 am- Temperature taken at 9:20 was 112 degrees. Callback Chili on at 6:25 am temperature taken at 9:40 am was 122 degrees Fahrenheit.
Critical - Violation: 05-06-1Food thermometer not accurate within +/- 2 degrees Fahrenheit. Drive-thru reachin cooler
Critical - Violation: 05-06-1Food thermometer not accurate within +/- 2 degrees Fahrenheit.
Violation: 10-02-1In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handle
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting Board
Violation: 36-11-1Floors not maintained smooth and durable. Broken and missing tiles under cooking equipment
7/14/2008 | 10 Violations | Rating 3.75/5
Equipment and utensils not properly air-dried. Prep pans
Floors not maintained smooth and durable. Broken and missing tiles under cooking equipment
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Drive-thru reachin cooler
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handle
Observed cutting board grooved/pitted and no longer cleanable.
Observed equipment in poor repair. Prep Pan lids
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting Board
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili placed on stove at 7:10 am- Temperature taken at 9:20 was 112 degrees