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Environmental Health Department <br />Facility Name and Address: Wendy's, 3810 E Hammer Ln, STOCKTON 95212 <br />Food Program Official Inspection Report <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: The drive thru window self-closer and air curtain were turned off during the inspection and service <br />window was being kept open. Have self-closer and air curtain turned on when drive thru service window is being used. <br />Corrected on site. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 300 <br /> 127 <br /> 100 <br />Rocky Hawrysz May 23, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hamburger reach-in w/well -- next to griddle -- 44.00º F 1 D Turbo Air reach-in -- front counter -- 40.00º F <br />2 D reach-in -- under prep table -- 41.00º F sliced tomatos (cold hold) -- prep table -- 43.00º F <br />2 comp prep sink -- 125.00º F chocolate mix (cold hold) -- soft serve machine -- 37.00º F <br />3 comp sink -- 127.00º F vanilla mix (cold hold) -- soft serve machine -- 35.00º F <br />hand sink -- kitchen -- 100.00º F hand sinks -- men's & women's restrooms -- 100.00º F <br />chicken patty (hot hold) -- warmer tray -- 178.00º F chili (hot hold) -- counter warmer -- 146.00º F <br />hamburger patty -- off griddle -- 188.00º F 1 D Turbo Air -- near ice machine -- 41.00º F <br />walk-in -- 38.00º F 3 D reach-in -- under prep table -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Quat test strips available. <br />Sanitizer trays - 200 ppm quat. <br />Wendy's had 6 hr hold time for cooked bacon, 4 hr hold time for nacho cheese and baked potatoes, and 7 hr hold time for <br />sliced cheese after 1 hr temper. Food items were within hold times during the inspection. <br />Discussed report with Luis Cazares, District Manager. <br />No signature captured. <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3035 <br />, <br />DARIA AFONSKAIA <br />Page 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0008023 PR0508257 SC001 01/24/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD