WENDY'S PROPERTIES
FAILThursday, April 11, 2024 at 4:30 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed 2 employees (female preparing french fries and chicken tenders/ Male on the grill putting hamburgers on the grill) using their bare hand while serving RTE foods. When I asked the PIC and the district manager (who stated he was there to conduct an inspection) why the employees were not wearing gloves they stated it was not there policy. I emailed them the food code. The staff was instructed to wash their hands and wear gloves while serving preparing RTE foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Observed 2 employees (female preparing french fries and chicken tenders/ Male on the grill putting hamburgers on the grill) not wearing gloves while serving RTE foods. When I asked the PIC and the district manager (who stated he was there to conduct an inspection) why the employees were not wearing gloves they stated it was not there policy. I emailed them the food code. The staff was instructed to wash their hands and wear gloves while serving preparing RTE foods.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken bites 124F being stored in a tray in the hot holding unit. A spoon was being stored inside the tray and the tray was not able to close properly to maintain the proper temperature of 135F or above. The district manager was present during this violation he took a temperature with his thermometer as well. He discarded the chicken bites into the trash and replaced with fresh 165F chicken bites. Ensure staff is not storing utensils inside the hot holding unit and that the trays are closed properly to maintain 135F or above. All other temperatures for this unit were 135F or above.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed spoon being stored inside the hot holding unit. Ensure utensils are being properly stored.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.