Inspection Report
Wendy's
929 N ARIZONA AVE GILBERT AZ 85233
FD-37482
Food Establishment - Eating & Drinking
Food Routine Inspection
11/8/2023
Not Participating
4
Re-Inspection Required
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Audit of food handlers cards was conducted on premises. 4/19. Establishment had repeat priority violations for #6 and #20.
Correct By: Correct Prior To Reinspection
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. ======Observed employee with contaminated hands proceed to grab raw hamburgers meat patties. Employee with contaminated hands employee proceeded in contaminating white hamburger spatula used for sandwich line only. Another employee touched same contaminated spatula. With contaminated gloved hands sandwich employee proceeded in directly assembling hamburger on sandwich line. Notified Person In Charge (PIC). PIC directed employee to take off contaminated left gloved hand and wash hands appropriately. PIC cleaned contaminated white spatula. =====Employee not washing hands often enough during food preparation to prevent cross contamination. 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.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. ===Observed on clean storage area with grey water dripping from filtration system along the sides of filter and directly onto clean food contact surfaces tomato slicer; clean lids; and clean container. Notified Person In Charge (PIC). PIC directed employee to move all contaminated equipment from grey water. ====== Food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. 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/4621/AMC-Toolbox---Cross-Contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. ====Observed employee wash and rinse off French Fries scooper. Employee did not sanitize. Employee began to wipe off with paper towel French Fries scooper. Notified Person In Charge (PIC). PIC directed employee to wash, rinse, and sanitize French Fries Scooper. =====Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Food contact equipment being sprayed off and reused without being sanitized. 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.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed main sandwich line reach in unit with ambient temperature of 55*F with min/max thermometer. Inside the unit was whole sealed package of American Cheese at 45*F; cut lettuce at 45-46*F; package of white cheese at 51*F; various prepared salads from 45*F-48*F. Notified Person In Charge (PIC); PIC moved all products listed to main walk in to cool to below 41*F. Per last temperature log unit was at 37 at 2pm. Time of inspection is at 6pm. All foods listed moved to main walk in unit to cool to 41*F. Verified after 30 minutes. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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/4576/AMC-Toolbox---Cold-Holding.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. === Establishment is using time as control for 6 hours on sandwich make line for cut lettuce, cut tomatoes; American cheese. At time of inspection no markings were observed on any container for expiration time. Notified Person In Charge (PIC). PIC applied correct expiration time for listed foods on time as control food policy.====If utilizing temperature of TCS food to not rise above 70°F and no greater than 6 hour time frame
o The food has to be monitored so that the temperature does not exceed 70°F. The food has to be marked or otherwise identified to indicate the time TCS food removed from cold holding (41°F or less) and the time that is 6 hours past the point in time food is removed from that temperature. 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.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
An audit of food handler certificates resulted in 4/19.
A pattern of non-compliance is developing for Priority violation # [6 ], [2-301.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance is developing for Priority violation # [ 20], [3-501.16(A)(2) and (B),], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Inspection report emailed and printed and reviewed with the establishment.
Re-inspection to be conducted on Friday November 17th.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. We need a current and accurate email address on file to ensure you
receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to
review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service
restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food
markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181
Award: Not Participating,Email Sent: CHECKED,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Pauline Gutierrez
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.