I - P / Employee Health
The operation had an employee health policy on file.

II / Good Hygienic Practices
Observed employee eating, drinking, or using tobacco in non-designated area without washing hands before returning to food prep.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
III / Preventing Contamination by Hand
Observed a food employee drinking with gloves on and then proceeded to prepare food. Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
IV - P / Demonstration of Knowledge
The person-in-charge has knowledge of the food code.

V - P / Food from Approved Source
Foods are received from the following sources: Sigma and East Balk Bakeries.

VI / Time/Temperature Controlled Safety Food
Observed improper reheating of food for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

X / Chemical
All chemicals were properly stored and labeled.

XI / Conformance with Approved Procedures
Observed the current variance from ODH not being followed. Wendy's policy allows the tempered cheese to be cooled and reserved the next day. This policy is not allowed.