Wendy's 142-2072 Improves its Sanitary Rating
12650 Pines Blvd
Pembroke Pines, FL 33027
Health Inspection Reports
5/31/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
2/22/2016 | 9 Violations | Rating 3.25/5
Intermediate - Observed: Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Self service station. Priority: Intermediate
Intermediate - Observed: Accumulation of food debris/grease on food-contact surface. Ketchup dispenser at self service station. Priority: Intermediate
Intermediate - Observed: Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Strawberry and lemonade dispensers. Priority: Intermediate
High Priority - Observed: Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cook handled raw beef and then handled utensils at fry station and papers. Operator asked employee to wash hands. **Corrective Action Taken** **Repeat Violation** Priority: High Priority
Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Twix opened bagged candy in walk in cooler. Priority: Basic
High Priority - Observed: Hotel and Restaurant license is expired. **Warning** Priority: High Priority
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, or food storage area. Priority: High Priority
High Priority - Observed: Presence of insects, rodents, or other pests. Ants at the hand sink. Priority: High Priority
Basic - Observed: Single-service articles not stored inverted or protected from contamination. Observed chili splatter on to go bags stored near chili steamer on front counter.Priority: Basic
11/24/2015 | 6 Violations | Rating 4.25/5
Basic - Single-service articles not stored inverted or protected from contamination. Fry boxes stored improperly. Hands go inside of the boxes when pulling boxes out. Operator corrected. chili bowl - large in dry storage soiled. Operator discarded. **Corrected On-Site**
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Lettuce floating in sanitizer at 3 compartment sink. Sanitizer drained and refilled. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wipes at drive thru and tray gathering area.
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Burgers on the grill beyond designed time. Operator discarded patties. **Corrected On-Site**
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. See stop sale. Time marks added to fresh uncooked patties. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. To go cup in handsink. Operator moved cup. **Corrected On-Site**
7/10/2015 | 2 Violations | Rating 5/5
Basic - Storage of tools on shelf above or with food in walk in cooler and in 3 compartment sink mingled with food utensils.
Basic - Walk-in cooler gasket torn/in disrepair. Small gap observed at e bottom of cooler door.
4/17/2015 | 7 Violations | Rating 4/5
Basic - Open dumpster lid.
Basic - Plumbing system in disrepair at the 3 compartment sink. Water draining on the floor.
Basic - Toilet leaking in male restroom in the handicap stall.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese 45°F, moved to walk in cooler. **Corrective Action Taken**
High Priority - Toxic substance/chemical stored by or with food. Fabulous stored on prep table by chili and hot hold station. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Operator called the Wendy's in Silver Lake for a copy of her form so that her could prepare something similar. **Corrective Action Taken**
10/2/2014 | 4 Violations | Rating 4/5
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. Have plan but not written. Educated manager the need for a time chart
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both machines need cleaned
Intermediate - Handwash sink used for purposes other than handwashing. Observed one hand sink in rear with food debris
5/21/2014 | 6 Violations | Rating 4.25/5
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless containers above three compartment sink
Basic - Floor tiles cracked, broken or in disrepair. Near managers office
High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, cut lettuce and cheeses at 46-48°f on the make line cooler. Corrective action taken, moved to the walk in cooler. Explained and implemented time control procedure. **Repeat Violation**
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. Open top make line cooler incapable of maintain proper temperature on the top. **Repeat Violation**
9/9/2013 | 5 Violations | Rating 4/5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline **Corrected On-Site**
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shredded cheese on an open top reach in cooler next to steam table, discarded. **Corrected On-Site**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
3/22/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
3/20/2013 | 6 Violations | Rating 4/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crumbled cheese, shredded cheese, asiago cheese, sour cream at 45-52F in the open top reach in coolers #1 and #2. Product was discarded. **Repeat Violation**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese, whipped cream at the prep area in an ice bath.
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. Sandwich station reach in cooler #1 and # 2 **Repeat Violation**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Bowl or other container with no handle used to dispense food. Scooping ice with cups.
7/23/2012 | 8 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses in the sandwich station reach in cooler #2. Corrected On Site. moved to the walk in cooler. dropped 6 degrees fahrenheit at the end of the inspection.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses in the sandwich station reach in cooler #1 Corrected On Site. using time in lieu of temperature.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler #2.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler #1.
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over french fries in a freezer. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee station. Corrected On Site.
Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
4/19/2012 | 3 Violations | Rating 4.75/5
Plumbing system/component of system in disrepair.Restroom's faucets rusted.
Water leaking from faucet/faucet handle.Handwash sink, 3 compartment sink area.
Critical - Bathroom facility not clean. Corrected On Site.
10/28/2011 | 2 Violations | Rating 4.75/5
Critical - No conspicuously located thermometer in holding unit. D/T reach in cooler, Corrected On Site.
Observed floor area(s) covered with standing water.Mop sink area, Corrected On Site.
4/15/2011 | 4 Violations | Rating 4.5/5
Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.Beef reach in, cooks line.
Critical - Observed soiled reach-in cooler gaskets.
Observed residue build-up on mop sink enclosure.
2/9/2011 | 4 Violations | Rating 4.5/5
Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation water residue.Cook's line.
Critical - Violation: 32-07-1Observed Ladys bathroom facility not clean.
Violation: 36-22-1Observed floor area(s) covered with standing water.Ice machine area.
Violation: 51-18-1No copy of latest inspection report.
12/2/2010 | 7 Violations | Rating 3.75/5
Critical - Observed hand wash sink used for purpose other than washing hands.D/T area.Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation water residue.Cook's line.
Critical - Observed Ladys bathroom facility not clean.
Observed floor area(s) covered with standing water.Ice machine area.
Critical - Observed toxic item stored in food preparation area. Corrected On Site.
Critical - License expired within 30 days after expiration date.
No copy of latest inspection report.
3/4/2009 | 8 Violations | Rating 3.5/5
Critical - Observed hand wash sink used for purpose other than washing hands.
Critical - Observed lady's bathroom facility not clean.
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed soil buildup inside ice bin.
Critical - Observed some slime on soda and icecream machine's dispensing nozzles.
Critical - Observed toxic item stored in food preparation area.
Observed wet wiping cloth inside handwash sink, DT window area.
10/6/2008 | 16 Violations | Rating 2.5/5
Ceiling not smooth and easily cleanable. At front counter food operations area.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich prep RIC at cookline, in front of french fry station not maintaining temperature at 41 degRees or below. Do not use this cooler to store potentially hazardous foods until repaired and temperature tested at 41 degrees F or below.
Critical - Hand wash sink lacking proper hand drying provisions. Next to 3 compartment sink. Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Observed attached equipment soiled with accumulated dust and debris. AC unit at WIC.
Critical - Observed buildup of slime in the interior of ice machine.
Observed ceiling soiled with accumulated food debris. At walk in cooler (WIC).
Observed garbage on the ground and/or pad around dumpster.
Observed gaskets with slimy/mold-like build-up. At walk in cooler (WIC).
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwich prep RIC-upper section, in front of french fry station. Cut tomatoes 57 degrees, cheese 52 degrees and bacon 52 degrees. Corrected On Site. All products held less than 4 hours moved to WIC to cool down to 41 degrees or below.
Critical - Observed soiled reach-in cooler gaskets. At cookline reach in cooler (RIC).
Critical - Observed soiled reach-in cooler gaskets. At sandwich prep cooler front (located in front of french fry station).
Critical - Observed soiled reach-in cooler gaskets. At sandwich prep station RIC back (located in front of ice machine).
Critical - Observed toxic item stored by food. Cleaner with bleach stored with single service barbecue sauces at the front counter. Corrected On Site.