Reheating Food (46.365)
--Chili, which was cooled, was not reheated to 165°F within two hours, for hot holding. Chili disposed of during inspection.
Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
--The water temperature of the wash compartment of the manual warewashing equipment was 95°F, rather than not less than 110°F, as required. Corrected on site
Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--Bucket observed in handwash front food prep. area. Corrected on site
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