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 . 1. Chili 89-125 since 7 am for three hours. Informed of the deficiency. 2. See stop sale 3. Recommend the following form be reviewed by the staff Hot Tips on Temps DBPR Form HR 5030-060 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html
High Priority - Raw animal food stored over ready-to-eat food. 1. Chicken was over French fries in the reach in freezer on the cook line. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. See reheating of chili.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Salads 54 stacked in the small reach in cooler in the drive thru. 2. Recommend utilizing the walk in freezer for rapid cooling until the product is need or back to 41 degrees. 3. The following corrective action was taken the salads were moved to the walk in freezer. **Corrected On-Site**
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