Basic - No handwashing sign provided at a hand sink used by food employees.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
07/24/2014
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili #1 45° f chili #2 48° f
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. Chili #1 45° f chili#2 48° f
Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
2/12/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Water leaking from faucet/faucet handle.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
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