Wendy's
Permit ID: FD-55962
Permit Type: E & D
16859 W Bell Rd Surprise 85388
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. The dishwasher was a newer model and no-one at the store new how to prime it. The chlorine bottle was half-full which led to the assumption that there was an air bubble in the chlorine line and the machine needed to be primed to rid the air bubble. PIC advised staff not to use the dishwasher until it is fixed and maintains a chlorine concentration of 50-100ppm after final rinse. PIC set-up the 3 compartment sink where dishes ca be washed, rinsed and sanitized. The quat dispenser at the 3 compartment sink was dispensing proper quat concentration of 200-400ppm at time of inspection and the establishment had quat test strips.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ------- Observed there to be no time stamps for any of the TCS food items on the make line that were being held under time as control. These items included sliced cheese, sliced tomato, and cut lettuce. The internal temperature range for these items was 46-48*F at time of inspection. PIC stated that the make-line unit was restocked less than an hour prior to this inspection in preparation for the lunch rush. Adjusted time stamps were put on all TCS foods being held under time as a control at the make-line. Reviewed with PIC and employees that time stamps must always be placed on TCS food items as soon as they are removed from refrigeration and placed at the make line.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. **Discussed backflow prevention** No County legal action will result from this inspection. Emailed inspection report
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.
