Inspection Report

Business Name
Wendy's

Business Address
1155 S DOBSON RD MESA AZ 85202

Permit Number
FD-89246

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
4/30/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Construction inspection for a Class 3 10+ E&D permit was conducted without management or construction team present. The facility was closed and not operating at time of inspection.

The facility is approved to stock and train. The facility is not approved to operate.

Please address the following items prior to the final construction inspection:
1) Ensure all coolers and refrigerators are on and measuring at 41' F or below.
2) Install an ASSE 1013 reduced pressure backflow preventer upstream of the RO system. There can also be no copper or copper alloys downstream of the RO system and backflow preventer. Certify and provide a test report.
3) Indirectly plumb the ice machine and customer soda fountain drains to the floor sinks and hub drains and provide 1" minimum air gaps.
4) Elevate the employee soda fountain indirect drains to provide 1" minimum air gaps above the floor sink.
5) Adjust the east drive-thru window to ensure it self-closes.
6) Caulk the ventilation hood gaps with a high temperature, aluminum silicone.
7) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility.

At the final construction inspection, ensure hot water measuring 120' F minimum is provided to the plumbing system and all refrigerators are on and measuring at 41' F or below.

MCESD inspection report was delivered via email.

No County legal action will result from this inspection.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.