Environmental Health

Food Inspection Search

FOOD INSPECTION DETAILS
As Governed by A.R.S. ºº 36-136(A)(6) and 36-136(D) A.A.C. Title 9, Chapter 8, Article 1
Pinal County Environmental Health Services
31 N. Pinal St., Bldg F
P.O. Box 2517
Florence, AZ 85232
(520) 866-6864
ARIZONA FOOD CODE AVAILABLE AT: www.hs.state.az.us/phs/oeh/fses/foodcode.htm
ESTABLISHMENT INFORMATION
Establishment
WENDY'S #0531635
Address
1127 E FLORENCE BLVD CASA GRANDE 85122
Phone
(520) 836-6742
Permit Holder (District)
Arizona Restaurant Company, Llc.
Establishment Type
Eating Establishment
INSPECTION INFORMATION
No. of Risk Factor/Intervention Violations
No. of Repeat Risk Factor/Intervention Violations
0
Rating
E
Date
07/10/24
Time In
2:00 PM
Time Out
3:10 PM
Permit #
PTO-14-0035
Purpose of Inspection
Routine
Risk Category
Risk 3
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

Risk Factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.

IN = In Compliance
OUT = Not In Compliance
N/O = Not Observed
N/A = Not Applicable
COS = Corrected On Site during inspection
R = Repeat Violation
COMPLIANCE STATUS
COS
R
SUPERVISION
In

Person in charge presents, demonstrates knowledge, and performs duties

In

Certified Food Protection Manager

Employee Health
In

Management, food employee knowledge and conditional employee; responsibilities and reporting

In

Proper use of reporting, restriction & exclusion

In

Procedure for responding to vomiting and diarrheal events

Good Hygienic Practices
N/O

Proper eating, tasting, drinking, or tobacco use

In

No discharge from eyes, nose, and mouth

Preventing Contamination by Hands
In

Hands clean and properly washed

In

No bare hand contact with RTE foods or approved alternate method properly followed

In

Adequate handwashing facilities supplied & accessible

Approved Source
In

Food obtained from approved source

N/O

Food received at proper temperature

In

Food in good condition, safe & unadulterated

N/A

Required records available: shellstock tags, parasite destruction

COMPLIANCE STATUS
COS
R
Protection from Contamination
In

Food Separated & Protected

In

Food-contact sufaces: cleaned & santized

In

Proper disposition of returned, previously served, reconditioned, & unsafe food

Time/Temperature Control for Safety
In

Proper cooking time & temperature

N/O

Proper reheating procedures for hot holding

In

Proper cooling time & temperature

In

Proper cooling time & temperature

In

Proper cold holding temperatures

In

Proper date marking & disposition

In

Time as a public health control; procedures and record

Consumer Advisory
N/A

Consumer advisory provided for raw or uncooked foods

Highly Susceptible Populations
N/A

Pasteurized foods used; prohibited foods not offered

Food/Color Additives and Toxic Substances
N/A

Food additives; approved & properly used

In

Toxic substanced properly identified; stored & used

Conformance with Approved Procedures
N/A

Compliance with variance, specialized process, & HACCP Plan

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
IN = In Compliance
OUT = Not In Compliance
N/O = Not Observed
N/A = Not Applicable
COS = Corrected On Site during inspection
R = Repeat Violation
COMPLIANCE STATUS
COS
R
Safe Food & Water

Pasteurized eggs used where required

Water & Ice from approved source

Variance obtained for specialized processing methods

Food Temperature Control

Proper Cooling methods used; adequate equipment for temperature control

Plant food properly cooked for hot holding

Approved thawing methods used

Thermometers used and accurate

Food Identification

Food properly labeled; original container

Prevention of Food Contamination

Insects, rodents, & animals not present; no unauthorized persons

Contamination prevented during food preparation, storage & display

Personal cleanliness

Wiping cloths; properly used & stored

Washing fruits & vegetables

COMPLIANCE STATUS
COS
R
Proper Use of Utensils

In-use utensils; properly stored

Utensils, equipment & linens; properly stored & used

Single-use & single service articles; properly stored & used

Gloves used properly

Utensils, Equipment and Vending

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Warewashing facilities: installed, maintained & used; test strips

X

Non-food contact surfaces clean

Physical Facilities

Hot & cold water available; adequate pressure

Plumbing installed; proper backflow devices

Sewage and wastewater properly disposed

Toilet facilties: properly constructed, supplied & cleaned

Garbage & refuse properly disposed: facilites maintained

Physical facilities installed, maintained & clean

Adequate ventilation & lighting; designated areas used

COMMENTS
TEMPERATURE OBSERVATIONS (Item/Locations/Temps)
In an effort to lower the risk of food borne illness outbreaks, it is required that employees wash their hands thoroughly prior to working with food, use non-latex gloves to avoid bare hand contact with ready to eat foods and have an effective employee illness policy that prohibits employees from working with food when they have symptoms of a contagious illness or condition, such as vomiting, diarrhea, sore throat with fever, jaundice or infected cuts or sores. Six manager’s training certificates were presented. A food thermometer and sanitizer test papers were present. The refrigerators were 41 degrees or colder and the hot holding foods were 135 degrees or warmer. The foods were properly dated. Person-in-charge was reminded that Chapter II Regulation 2a. of the Pinal County Environmental Health Code states the following: "(1) And Except as specified in subparagraph (2) of this Section, within 30 days of hire, FOOD EMPLOYEES have obtained current food service worker certification by completing a food service worker sanitation course or test approved by the REGULATORY AUTHORITY, or show evidence of having completed a substantially similar course via an ACCREDITED PROGRAM." PIC was informed that a county-approved list of certification programs is available at pinal.gov/890/Food-Service-Worker-Training. PIC agreed to work on ensuring all food employees obtained proper certification as soon as possible.
VIOLATIONS

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.

Item#Violation Description
494-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) Observed dust and debris accumulating on top of equipment such as the fry holder. Person-in-charge was informed that all equipment is expected to be maintained to be clean to sight and touch because this is the only way to ensure that the equipment will not become a potential source of contamination. PIC agreed to remove the dust and debris from the equipment and agreed to ensure all equipment was maintained clean to sight and touch going forward.