28 VIOLATIONS BEWARE
WENDYS
Address :
16105 MARTIN L KING BLVD,
ALACHUA,
FLORIDA - 32615
16105 MARTIN L KING BLVD,
ALACHUA,
FLORIDA - 32615
Wendys Directions And Map
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Wendys State License
License Number: SEA1102731 Exp: 06/01/2017
State Health Inspections for Wendys
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 08/31/2016 | Met Inspection Standards During This Visit |
3 | 0 | 0 |
| Violation | Observation | |
| 12A-13-4 | High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male cashier went from register to grabbing tongs for chicken nuggets. Stopped by inspector. Washed, rinsed, sanitized tongs. Washed hands **Corrected On-Site** | |
| 22-43-4 | High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Only 100 parts per million quaternary ammonium according to strip. Remade. 200 parts per million quaternary ammonium. **Corrected On-Site** | |
| 41-02-4 | High Priority - Toxic substance/chemical stored by or with food. Grill cleaner packet on shelf above cooler for ground beef. Moved. **Corrected On-Site** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 01/25/2016 | Met Inspection Standards During This Visit |
2 | 0 | 0 |
| Violation | Observation | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 70° near front counter. Moved pan to walk-in cooler. **Corrective Action Taken** | |
| 03F-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken in holding area without correct time mark. Stated 11:30 on one with product 2 others had not time written. Verified time for start. Rewrote times. **Corrected On-Site** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 09/16/2015 | Met Inspection Standards During This Visit |
1 | 1 | 4 |
| Violation | Observation | |
| 36-03-4 | Basic - Cove molding at floor/wall juncture broken/missing. Dining area. | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs used for grilled chicken are stored in sanitized water. Water temperature 100°F. Replaced tongs and placed into a container without water. **Corrected On-Site** | |
| 16-46-4 | Basic - Old labels stuck to food containers after cleaning. Prep pan lids on the clean dish storage shelving. **Repeat Violation** | |
| 25-05-4 | Basic - Single-service articles improperly stored. One case of kids meal toys stored on the floor in the dry storage area. Picked up during this inspection. **Corrected On-Site** | |
| 03B-02-4 | High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pulled Pork 126° Began the reheat process during this inspection. **Corrective Action Taken** | |
| 22-28-4 | Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Reach in freezer with chicken has old food debris and heavy ice build up in bottom. **Repeat Violation** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 02/25/2015 | Met Inspection Standards During This Visit |
1 | 2 | 5 |
| Violation | Observation | |
| 24-08-4 | Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers | |
| 36-17-4 | Basic - Floor tiles missing. In front of the mop wash sink | |
| 36-13-4 | Basic - Grease and old food accumulated under cooking equipment. **Repeat Violation** | |
| 16-46-4 | Basic - Old labels stuck to food containers after cleaning. Food storage containers on clean dish storage shelving. | |
| 33-16-4 | Basic - Open dumpster lids. | |
| 29-35-4 | High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink faucet right side of splitter. | |
| 22-21-4 | Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice Machine ice bin | |
| 22-28-4 | Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cook line freezer with chicken products. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 08/22/2014 | Met Inspection Standards During This Visit |
2 | 2 | 1 |
| Violation | Observation | |
| 36-13-4 | Basic - Grease accumulated under cooking equipment. | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.reach in meat cooler:Ground beef 47°, 53°, sandwich make cooler: Munster cheese 49°, asiago 44° corrective action taken: cheese discarded, meat will be discarded at 6:00 pm if not used. | |
| 03B-01-4 | High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front Counter Hot Holding Unit: Chili 128° corrective action taken: turn up to reheat | |
| 02C-06-4 | Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ground beef patties | |
| 14-77-4 | Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Meat cooler: Ground beef 47°, 53°F |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 06/12/2014 | Met Inspection Standards During This Visit |
1 | 0 | 1 |
| Violation | Observation | |
| 16-46-4 | Basic - Old labels stuck to food containers after cleaning. Food storage containers. | |
| 50-06-4 | High Priority - License expired within 30 days after expiration date. License expired 6/1/2014 | |
| 45-02-4 | Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by walk in cooler. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 01/21/2014 | Met Inspection Standards During This Visit |
0 | 1 | 1 |
| Violation | Observation | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** | |
| 22-21-4 | Intermediate - Accumulation of black/green mold-like substance inside the ice bin door. |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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