Maricopa County, AZ

Wendy's

Permit ID: FD-37478

Permit Type: E & D

816 W Warner Rd Chandler 85225

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Violation
ID

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. ======> Observed person in charge (PIC) apply soap to hands, wet hands, lather for around 3 seconds then rinse. Discussed proper hand-washing procedure, policy, and training provided for employees. According to PIC, employees are trained at the beginning of employment. Discussed continuous re-training on hand-washing procedure. PIC rewashed hands. Observed PIC wash hands correctly for the remainder of the inspection. Discussed hand-washing ======> All aspects of proper handwashing are important in reducing microbial transients on the hands. However, friction and water have been found to play the most important role. This is why the amount of time spent scrubbing the hands is critical in proper handwashing. It takes more than just the use of soap and running water to remove the transient pathogens that may be present. It is the abrasive action obtained by vigorously rubbing the surfaces being cleaned that loosens the transient microorganisms on the hands. Research has shown a minimum 10-15 second scrub is necessary to remove transient pathogens from the hands and when an antimicrobial soap is used, a minimum of 15 seconds is required. Soap is important for the surfactant effect in removing soil from the hands and a warm water temperature is important in achieving the maximum surfactant effect of the soap. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage ======> Observed 3 spray bottles of multi-surface cleaners on a small wire rack attached to the large food/equipment/paper storage rack in the back of the kitchen, adjacent to the grill area. The chemical spray bottles stored above the boxes of fryer oil. PIC moved the chemical bottles lower than the equipment and food on the rack (bottom rack), with the nozzles pointed towards the wall and away from the storage rack, temporarily. Discussed storing chemicals in a place away from food, equipment, utensils etc. to avoid contamination of the food etc. and ultimately ingestion of the chemical. PIC will find a permanent and accessible storage area for the chemical bottles once additional team members arrive. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ======> Observed a large gap between the door of the ice machine and the front of the machine, exposing the ice inside the machine to potential contamination. Please repair the door and seal the gap if one exists after the repair.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Discussed re-caulking around the hood above the burger area. Discussed air drying equipment utensils, etc after washing and rinsing, before storing or using. PRIORITY VIOLATION-2-301.14, P: When to Wash. ======> Observed grill cook place raw beef patties, with bare hands, on the grill to cook. Cook touched the handle of the fryer rack to remove the cooked fries from the oil, touched single-use fry containers, and used the fry scoop to portion fries into single-use boxes. PIC touched contaminated fry basket and scoop. Instructed PIC and employee to wash hands before handling any food or clean equipment. PIC replaced the basket and scoop and discarded the fries, see embargo form. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between gloves changes, when changing tasks such as from raw to ready to eat, etc. to prevent contamination of food and food contact surfaces. Discussed the procedure for the grill cook who handles raw meat with bare hands. According to PIC, hands should be washed before touching clean food and non-food contact surfaces. ======> For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. No County legal action will result from this inspection. Conducted inspection with RS #1315


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
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