Inspection Report
Wendy's
5225 W INDIAN SCHOOL RD PHOENIX AZ 85031
FD-38996
Food Establishment - Eating & Drinking
Food Routine Inspection
1/31/2024
D
4
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. - Employee observed handling raw frozen chicken with gloves and placing it into a fryer basket then grabbing the basket's handle and lowering it into the fryer. Employee removed their gloves and then continued to touch many utensils in the area including fryer baskets, spatulas, and containers that were in use at their stations. Employee ended up dropping a lid on the ground and picked it up which is when they went to wash their hands. Another employee later came from the drive-thru area and touched the same basket handle that was touched after the raw chicken glove touched it. That employee then handled the scoop at the fry station. Inspector discussed when-to-wash requirements and which areas are considered raw-only surfaces in the make line area. PIC had employee wash and sanitize the utensils that were potentially contaminated and hand their employees all wash their hands. Please ensure employees wash hands as required to help prevent possible cross-contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 19
Description: Proper Reheating Procedures for Hot Holding
Comments:
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating. - chili reheating in back of kitchen found with internal temperature of 145*F at 10:00 AM; verified with PIC's and inspector's calibrated probe thermometers. The chili began reheating at 7:00 AM and should have been checked at 9:00 AM but was not checked at that critical control point. The chili was discarded. Please ensure proper reheating temperatures and time frames are met.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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. - Small reach-in cooler near drive-thru found with ambient temperature of 60*F; verified with PIC's calibrated thermometer and inspector's min/max thermometer. PIC stated the cooler was last checked and found to be at 41*F below at 5:00 AM. Milk, sour cream, and creamers were found inside with internal temperatures of 60*F. PIC discarded the TCS food items. Please ensure cold held TCS food items are maintained at 41*F or below.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. - Sliced cheese, sliced tomatoes, and cut lettuce on make table using time as a control without any times recorded of when they were placed under time as a control. PIC stated the items were placed in the cooler around 7:00 AM at business start and marked them accordingly. The tomatoes were still below 41*F internally but the sliced cheese was at 50*F internally. Please ensure TCS food items placed using time as a control have their times recorded accurately.
Correct By: Corrected At Time Of Inspection
Comments/Details
Discussed best cooling practices, prevention of bare-hand contact, and spray arm air gap requirements.
The Inspection Report was emailed and confirmed to have been received at time of inspection
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.
No County legal action will result from this inspection.
Award: D,Embargo Lbs: 32,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Wendy Moreno
"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.