A98.5

WENDY`S

9201 UNIVERSITY CITY BV, Charlotte, NC 28223

Food Stands · NC permit/State ID 2060022185

Latest gradeA (98.5)

Last inspectedOct 12, 2026

Inspections on record23

On record sinceNov 26, 2013

Score history

Nov 26, 2013Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 98.5 · 3 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. Tomato slicer had visible debris on it and was stored as clean. CDI - Tomato slicer moved to 3-compartment sink to be washed. 0 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Cheese on line was not labeled with TPHC label. Ensure staff place TPHC labels on TCS foods held using TPHC. CDI - Employee discarded cheese.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed on line with bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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Apr 27, 2026 A 98.5 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw hamburger patties in reach-in cooler on line measured 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved raw hamburger patties to walk-in cooler. 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 .

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

4-501.11 Maintain equipment in good repair. Replace torn gasket present on upright cooler door. 0 pts.

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Sep 15, 2025 A 98 · 2 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 Employee observed handling raw hamburger patties with gloved hands. Employees must not discarded gloves and donned new gloves to work with ready-to-eat foods without washing hands. Employees must wash hands after handling raw animal foods. CDI - Employee educated on cross contamination and when to wash hands and he washed hands.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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Feb 27, 2025 A 98 · 4 violations

#23 · Proper date marking & disposition

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 lettuce mix in WIC without a dark mark. PIC stated lettuce mix was opened yesterday. -CDI- Food employee properly added date mark. 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 .

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed all items held on TPHC with a time stamp for a 5 hour duration (11am - 4pm). During inspection, foods on TPHC were not past their 4 hour duration mark. Written TPHC procedures state food held on TPHC are only held for 4 hours and marked with a start and end time to indicate a 4 hour duration. -CDI- Food employee changed all time stamps to indicate a 4 hour duration (discard time changed to 3pm).

#48 · Warewashing facilities: installed, maintained & used; test strips

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observed temperature of wash solution in the three-compartment sink at 98F during active warewashing. -CDI- PIC increased the wash solution temperature to 135F.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 walk-in-cooler plastic curtains with visible dark buildup near floor.

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Oct 1, 2024 A 97 · 3 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pull up pants with gloves on, then go to prepare food. CDI- Gloves changed and hands washed. Observed employee touch frozen raw chicken patty, then go to handle front line with the same gloves. CDI- Gloves changed, hands washed and tall contaminated equipment was cleaned.

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for lettuce, tomatoes and cheese on TPHC in the prep top unit. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#49 · Non-food contact surfaces clean

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 tall reach in freezer and roller cart in need of cleaning.

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Feb 12, 2024 A 98.5 · 2 violations

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

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Employee observed changing the TPHC times on TCS foods held using TPHC at beginning of inspection. Employee stated these items were put on TPHC at 1 or 1:30PM. Ensure employees place time on all containers of TCS foods held using time as a public health control. CDI - Employee educated on using TPHC.

#55 · Physical facilities installed, maintained & clean

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. Splatter on walls and ceilings in prep area in back. Clean food residue off walls and ceiling. 0 pts.

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Aug 15, 2023 A 98 · 3 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of grilled chicken measured 109-119F in hot holding drawer. Chicken nuggets and spicy chicken nuggets in hot holding measured 99-110F. TCS foods in hot holding shall measure 135F or above. CDI - Chicken reheated to 180F. Chicken nuggets were discarded. 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 .

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. REPEAT

#49 · Non-food contact surfaces clean

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. Clean bottom of reach-in cooler behind POS counter. 0 pts.

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Jan 12, 2023 A 99 · 3 violations

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employees with bracelets on.

#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 metal holders housing lids in need of cleaning. CDI- lids discarded and metal plates washed.

#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 floors in the walk in cooler in need of cleaning.

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Aug 23, 2022 A 97 · details not yet loaded