A99

WENDY'S #62

8720 RACHEL FREEMAN WY, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060018663

Latest gradeA (99)

Last inspectedOct 16, 2026

Inspections on record25

On record sinceNov 18, 2016

Score history

Nov 18, 2016Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 99 · 4 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket being filled with water in a hand sink. -CDI- Bucket was removed and EHS provided education on using hand sinks properly. (0 pts)

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked containers. Separate to allow air flow. (0.5 pts)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed cold water handle not working for the cook-line hand sink. PIC stated that they have already palmed a work order for the sink. (0 pts)

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of grime build up on the green wire racks and fan covers in the WIC. Increase cleaning frequency. (0.5 pts)

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Apr 1, 2026 A 98 · 2 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed prepared salads at 59-60 in a low boy unit that had been cooling since 9am according to the PIC. PIC placed the salads in the WIC to continue cooling before 1pm. Salads were unable to meet the proper cooling parameters. -CDI- PIC voluntarily discarded the necessary salads. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepared salads cooling in closed plastic containers in a cooler drawer unit. Due to the methods that were used, the prepared salads were unable to cool properly. -CDI- PIC voluntarily discarded the salads. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Sep 22, 2025 A 97 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee use bare hands to shut off the water after washing their hands. -CDI- EHS intervened and coached the employee through proper handwashing procedures. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer solution at 100-150ppm while actively being used. EHS noticed that the valve for the sanitizer solution was not pumping solution into the sink. -CDI- PIC cut a hole in the sanitizer bag to bring the solution to an appropriate concentration. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the kitchen during inspection. Service facility to help prevent pests. (1 pt)

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT sanitizing solution at 100-150ppm. The directions on the QUAT packaging states that the sanitizer is most affective at 200-400ppm. -CDI- PIC replaced the solution new sanitizer at 200ppm. (0.5 pts)

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes while said to be dried and clean. Separate containers to allow proper air drying. (0 pts)

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May 12, 2025 A 97.5 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple insert containers of various sizes to be stored as clean on the shelves above the 3 compartment sink with food debris and sticker residue on their food contact surfaces. CDI - PIC removed dishes from clean storage and place at the dirty dish pile to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an opened bag of shredded lettuce and an insert containers of shredded cheese from the night prior that were not provided with date marks. CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of clean metal and plastic insert containers that were wet nested on the shelves above the 3 compartment sink.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed a build up of food debris and grime in the interior bases of the sandwich station 3 door lowboy refrigerator and the RIF adjacent the fryers. - Observed the gaskets of the freezer drawers beneath the heatlamp to have an accumulation of food debris/grime.

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed a build up of food debris/packaging beneath the WIF shelves. - Observed a large accumulation of ice on the walls and floor beneath the WIF compressor.

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Dec 4, 2024 A 97.5 · 3 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed one food handler not use paper towels or a clean barrier to turn off handles for handwash sink. CDI-EHS notified PIC and provided education, hands rewashed.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream packets at 43F in makeline. CDI-PIC moved packets to WIC to cool. Ambient temperature of makeline unit reached 41F. EHS spoke with PIC about filling sour cream packets half way in container to ensure all packets are 41F or below. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed wash basin drain piped into floor drain without proper air gap above the floor. VR within 3 days to check for status of air gap of pipe above floor drain.

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Mar 25, 2024 A 95 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw hamburger meat with bare hands before attempting to handle cooked hamburger meat. EHS reminded employee to wash hands. CDI - employee washed hands before continuing.

#10 · Handwashing sinks supplied & accessible

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand wash sink at front counter without paper towels. CDI - PIC restocked paper towels. 6-301.14 Post a handwash sign at each handsink. Hand wash sink at front counter was missing hand wash signs. CDI - EHS provided signs to PIC. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. PIC stated that sink at front counter is a dump sink. Sink was stocked with soap and had an empty paper towel dispenser. CDI - sink was declared as a hand sink due to soap and paper towel dispensers and due to no other hand sinks in close proximity to front counter/drive thru window.

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili below 165 F, 3 hours after starting the reheating process. CDI - PIC voluntarily discarded food.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream packets in prep top at 52 F. CDI - PIC voluntarily discarded packets. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed cut tomatoes and cut lettuce in prep top on TPHC past 4 hours. PIC stated that labels were incorrectly printed with prep times instead of TPHC start times. CDI - PIC voluntarily discarded food.

#40 · Personal cleanliness

Corrected during inspection

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. -Pf. Observed employee at drive-thru window with artificial nails not wearing gloves. Employee was handling ice and dispensing drinks. CDI - employee washed hands and donned gloves.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in quat sanitizer at 75 ppm. CDI - PIC replaced sanitizer.

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Oct 18, 2023 A 98 · 3 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee handling raw bacon with bare hands did not immediately wash hands after completing task and moving to other task. CDI- hands washed, education.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: sliced raw bacon on stacked trays with bottom of trays touching bacon underneath. CDI- bacon separated from contact with trays by placing deli paper barrier between.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee food found in cold drawer with prepped salads.

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Mar 3, 2023 A 98.5 · details not yet loaded