WENDY'S OF CORNELIA

Not following the guidelines for TPHC for the prep top near grill: lettuce, onions, cheese, shredded cheese. See temperatures in temp log.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. OBSERVED debris on various food contacted surfaces. Consulted with PIC on general cleaning requirements.

Observed soiled reach-in cooler shelves. Observed soiled/food debris on cup chutes, single use item racks observed soiled/ old food syrup on self service and drive through window drink machines.

Cooked meats not held at 135 degrees Fahrenheit or above. Consulted with PIC- items in question were voluntarily discarded. See temperature chart for items.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P.

511-6-1.05((2)(l) - TMD, Ambient Air & Water - Accuracy (Pf) (l) Temperature Measuring Devices, Ambient Air and Water. 1. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Pf Consulted with PIC on TMD, informed that new ones would be ordered.

Observed raw beef patties being held above 41 degrees Fahrenheit, No TMD found near or in equipment, Consulted with PIC, items in question voluntarily discarded. Ice bath was implemented for beef holding. See temperature log for details .

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (iii) Solid, self-closing, tight-fitting doors. -Door kept open using a pole from the outside.

Facility has a non self-closing walk in cooler door, a grill that does not keep minimum temperatures needed for hot holding., a broken hand soap dispenser at the service sink most convenient for employee handwashing.

Facility has a non self-closing walk in cooler door, a grill that does not keep minimum temperatures needed for hot holding, a broken hand soap dispenser at the service sink most convenient for employee handwashing, and a reach in cold holding equipment not meeting the cold holding temperature minimum.