WENDY'S #146

Observed chili reheating for hot holding in steam table at 149F at 12:13pm in main kitchen; per PIC, chili started the reheating process at 10am. C/A: Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F within 2-hours. COS: Chili discarded.

Facility has key drop agreement with McLane but is unable to provide records that show the delivery condition and temperature of food products upon receipt of delivery. C/A: The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. *Email records that show the delivery condition and temperature of the products upon receipt of delivery to dominique.brown5@dph.ga.gov by 10/30/2026.

Observed many flies and gnats throughout main kitchen and dining room area of facility. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed employee wearing gloves drop sauce on floor, pick up sauce and discard in trash, and return to handling ready to eat sauces without washing hands in drive thru area. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employee washed hands.

Observed chili hot holding in steamtable along front food service area at 128F. C/A: All TCS foods which are hot held must be maintained at 135F and above. COS: Chili reheated to 172F- see temperature section.

Observed sliced tomatoes and lettuce on cold table in main kitchen held on TPHC beyond discard time stamp (Discard:1:13pm and 1:08pm) on sticker. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Food items discarded and replenished.

Observed food employee cooking burgers at grill in main kitchen wearing jewelry (watch and rings) on hands and wrist. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee removed watch and rings.

1. Observed employee cooking burgers at grill in main kitchen without hair restraint. 2. Observed employee cooking fries and nuggets at fry station in main kitchen with beard longer than 1/2 inch without beard net. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

1. Observed ice accumulated along floor of WIF in main kitchen creating trip hazard. 2. Observed accumulated ice and food debris along base of RIF near grill in main kitchen. C/A: Remove and clean areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed employee prepping bacon for oven in main kitchen wearing gloves answer cell phone and continue food prep without washing hands/changing gloves. 2. Observed employee drop wrapped burger on floor then pick burger up and throw in trash along grill area of main kitchen. Employee started back preparing orders without washing hands/changing gloves. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands COS: Employees washed hands and chang.

Observed cleaning spray stored above beverage food prep area along front food service area. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Spray bottle stored correctly.

Observed no test strips to verify sanitizer concentration of chlorine in main kitchen. C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed 2 boxes of lemonade improperly defrosting in prep sink in main kitchen in stagnant water. C/A: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Observed no posted CDPH inspection report along drive thru or in facility conspicuous to consumers in public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed several dishes wet nested, stacked along dish rack in main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed several TCS foods cold holding at above 41F (*see astericks*). C/A: All TCS foods which are cold held must be mmaintained at 41F and below. COS: All items discarded or put on TPHC. EHS provided TPHC documentation and assisted PIC with completing.

Observed several food items along pushcart in WIC in main kitchen held more than 24 hours not date marked. C/A: efrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: Items discarded.

Observed wiping cloths stored in QUAT sanitizer buckets along make line in main kitchen measuring less than 100ppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (QUAT 150ppm-400ppm); and (ii) Laundered daily.

1. Observed lower cold holding unit along make-line in main kitchen leaking water into metal pan along inside of unit. 2. Observed water leaking from top interior of RIF in main kitchen. C/A: Repair units; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed accumulated trash and debris along interior trash receptacle cabinet in lobby area facing counter. C/A: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.