Wendy's International Llc Degrades its Sanitary Rating

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Corrected On-Site**

Basic - Observed standing water in bottom of reach-in cooler. By the drive thrue window

Basic - Utensils in poor condition. Plastic container broke in walk in cooler with cut lettuce

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Seven individually packaged cut apples expired 4/22/2016 operator voluntarily discarded **Corrective Action Taken**

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chicken and fries

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**

Basic - Equipment in poor repair. Walk in cooler door handle **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment Between fryer

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name.Cut lettuce,cut tomato at walk in cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.At front counter Cut tomato 55°F cheese 54°F operator add ice bath **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Basic - Equipment in poor repair. Walk in cooler door handle sharp (interior)

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese

Basic - Sanitizing solution not maintained clean. For Shake machine

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buttery spread 52 F, cheese 52 F front counter by chili Lettuce 54 F in cook line

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ground beef **Corrected On-Site**