High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chili 45° in walk in cooler
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. Cut lettuce on make table, manager stated put out at 10:00am **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Chili 145°, product was put on stove at 7:30am corrective action: manager brought up stove temperature to bring to 165°, temperature 171° at end of inspection
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Bin at drive thru window, interior top and above door on ice machine
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles at drive thru window and front counter,
09/10/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Food storage container/container lid cracked or broken. Container of lettuce in walk in cooler.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front register area. **Corrected On-Site**
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. Cut tomatoes and cut lettuce, cook line. **Corrected On-Site**
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