HomeMy WebLinkAboutCBPR-08-2020-35371.tif N.C. Department of Health & Human Servicesgig,/
Division of Public Health
Environmental Health Section
Plan Review Unit
Food Establishment Plan Review Application
Type of Construction: NEW n REMODEL ❑
Name of Establishment: Wendy's
Address: 1409 NC Highway 16
City: Conover Zip Code: 28613 County Catawba
Phone (if available): - I ax: -
Owner or Owner's Representative: Tar Heel Capital Corp #2
Address: 166 Southgate Drive, Suite 10
City& State: Boone, NC. Zip Code: 28607
Telephone: 828 - 733 - 2768 Fax: - -
E-mail Address: jgoss@tarheelcapital.com
Submitter: Ken Brown (Architect)
Company: Design +, Inc.
Contact Person: Ken Brown
Address: 1449 Bardstown Road, Suite 200
City& State Louisville, KY. Zip Code: 40204
Telephone: 502 - 454 - 5011 Fax: _ -
E-mail Address: kenb@designplusinc.com
Title (owner, manager, architect, etc.): Architect
I certify that the information in this application is correct, and I understand that any deviation without
prior approval from this Health Regulatory Office may nullify plan approval.
Signature:
(Owner or Responsible Representative)
9/16 1
Hours of Operation:
Sun6:30-lam Mon 6:30-lam Tue 6:30-lam Wed 6:30-lamThu6:30-lam Fri 6:30-lamSat6:30-lam
Projected number of meals served between product deliveries:
Breakfast: 171 Lunch: 425 Dinner: 522
Number of seats: 55 Facility total square feet: 2646
Projected start date of construction: 5/4/2020 Projected completion date: 7/6/2020
TYPE OF FOOD SERVICE: CHECK ALL THAT APPLY
[x I Restaurant 0 Sit-down meals
I I Food Stand ❑x Take-out meals
[)rink Stand n Catering
Commissary Single-service (disposable):
nPlates ['Glassware OSilverware
❑ Meat Market
Multi-use (reusable):
n Other(explain): [- Plates ['Glassware ['Silverware
Indicate any specialized processes that will take place:
❑ Curing ❑ Acidification (sushi, etc.) ❑ Reduced Oxygen Packaging(eg: Vacuum)
❑ Smoking ❑ Sprouting Beans n Other
Explain checked processes:
Indicate any of the following highly susceptible populations that will be catered to or served:
❑ Nursing Home ❑ Child Care Center n Health Care Facility
❑ Assisted Living Center ❑ School with pre-school aged children
9/16 2
•
COLD STORAGE
Method used to determine cold storage requirements: Wendy's Standard Plan Design
Cubic-feet of reach-in cold storage: Cubic-feet of walk-in cold storage:
Reach-in refrigerator storage: 21 ft3 Walk-in refrigerator storage: 822 ft3
Reach-in freezer storage: 21 ft3 Walk-in freezer storage: 1155 ft3
Number of reach-in refrigerators: 2 halfsize
Number of reach-in freezers: 1
HOT HOLDING
Food that will be held hot: Chili, pototes, French Fries. Hamburger, Chicken paties& Nuggets, cheese sauce
COLD HOLDING
Food that will be held cold: Lettuce, Salads, Shredded Cheese,Sliced cheese,Tomatoes, Blue Cheese Crumbles, Frosty,
sauces, Cole Slaw, Raw meat
COOLING
Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within 6 hours.
If"Other" is checked indicate type of food: Ice bath used for Lettuce prep
Cooling Process Meat Seafood Poultry Other
Shallow Pans ❑ ❑ ❑ •
❑
Ice Baths ❑ ❑ ❑ �,/
Rapid Chill 0 ❑ ❑ ❑
THAWING
Indicate by checking the appropriate boxes how food in each category will be thawed.
If"Other" is checked indicate type of food:
Thawing Process Meat Seafood Poultry Other
Refrigeration ❑ ❑ ❑ ❑
Running Water less than 70°F (21°C) ❑ ❑ ❑ ❑
Cooked Frozen ❑ ❑ 0 _ ❑
Microwave ❑ ❑ ❑ ❑
9/16 3
FOOD HANDLING PROCEDURES
Explain the following with as much detail as possible. Provide descriptions of the specific areas of the
kitchen and corresponding items on the plan where food will be handled.
Explain the handling procedures for the following categories of food. Describe the process from receiving to
service including:
• How the food will arrive (frozen, fresh, packaged, etc.)
• Where the food will be stored
• Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how
the food will be handled (washed, cut, marinated, breaded, cooked, etc.)
• When (time of day and frequency/day) food will be handled
1. READY-TO-EAT FOOD HANDLING (edible without additional preparation necessary, e.g.,
salads, cold sandwiches, raw molluscan shellfish)
Crackers, Croutons, & other prepacked items are delivered to the dry storage area where they are stored
unit stocked in the front of the house daily for use/serving.
2. PRODUCE HANDLING
Produce is delivered to our walk in cooler, employees will sort, wash, & prep (chop lettuce & tomatoes',
in the mornings for the current day.
3. POULTRY HANDLING
Chicken is delivered & stored in the walkin cooler until it is brought to the front line for frying or grilling.
4. MEAT HANDLING
Hamburger meat is delivered to the walkin cooler & stored there until it is brought to the meat well
on the front line to be cooked.
9/16 4
5. SEAFOOD HANDLING
N/A
DRY STORAGE
Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each
time: 3 times per week
Square feet of dry storage shelf space: 240 ft 2
Where will dry goods be stored? dedicated dry storage area
FINISH SCHEDULE
Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile)
Area Floor Base Walls Ceiling
Kitchen quarry tile quarry tile frp washable act
Bar
Food Storage quarry tile quarry tile frp washable act
Dry Storage quarry tile quarry tile frp washable act
Toilet Rooms porcelain the porcelain tile porcelain tile/ painted drywall
painted drywall
Dres ' • 'ooms
Garbage & Refuse
Storage
Service Sink
Other
Ot
9/16 5
'► WATER SUPPLY - SEWAGE
1. Is water supply: Municipal ❑X Welln Is sewer: Municipal Septic
2. Will ice: be made on premises X or purchased
3. Water heater:
• Tank type:
a. Manufacturer and model:
b. Storage capacity: gallons
• Electric water heater: kilowatts (kW)
• Gas water heater: BTU's
c. Water heater recovery rate(gallons per hour at 80°F temperature rise): GPH
(See Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed)
• Tankless:
a. Manufacturer and model: Rinnai
b. Quantity of tankless water heaters: 2
(See Water Heater Calculator on the Plan Review Unit website to calculate number of tankless
water heaters needed)
4. Check the appropriate box indicating equipment drains:
Indirect Waste Direct Waste
Plumbing Fixtures Floor sink Hub Drain Floor Drain
Warewashing Sink ® ❑ ❑ 0
Prep Sinks ® 0 0 0
Handwashing Sinks 0 ❑ ❑ 121
Warcwashing Machine ® 0 0 ❑
Ice Machine ® ❑ ❑ ❑
Gar..:• 1 isposal 0 ❑ ❑ P
Dipper Well 0 ❑ ❑ ❑
Refrigeration ■ ❑ ❑ ❑
Steam Table ❑ ■ ❑ ❑
Other LI ❑ ■ ❑
Ot , ❑ ❑ ❑ IN
9/16 6
WAREWASHING EQUIPMENT
a. Manual Warewashing
1. Size of sink compartments (inches): Length: 24 Width: 15 Depth: 18
2. What type of sanitizer will be used?
Chlorine: El Iodine: ❑ Quaternary Ammonium: ❑ Hot Water: ❑ Other (specify): ❑
b. Mechanical Warewashing
1. Will a warewashing machine be used? Yes❑X No❑
Warewashing machine manufacturer and model: Ecolab KAY QSR
2. Type of sanitization: Hot water(180°F) ❑ Chemical ❑x
c. General
1. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces
that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized:
not applicable. all can be submerged
2. Describe location and type (drainhoards, wall-mounted or overhead shelves, stationary or portable
racks) of air drying space:
see EQ1
Square feet of air drying space: 11 ft2
HANDWASHING
Indicate number and location of handwashing sinks:
3. See EQ1 for locations
EMPLOYEE ACCOMMODATIONS
Indicate location for storing employees' personal items:
locked in office
9/16 7
REFUSE AND RECYCLABLES
1. Will refuse be stored inside? Yes❑ No E
If yes, where
2. Provision for refuse disposal: Dumpster (1 Compactor ❑
3. Provision for cleaning dumpster/compactor: On-site ❑ Off-site ❑X
If off-site cleaning, provide name of cleaning contractor:
4. Describe location for storage of recyclables: (cooking grease, cardboard, glass, etc.):
in dumpster enclosure
SERVICE SINK
1. Location and size of service(mop) sink/can wash: see EQ1
2. Is a separate mop storage area provided? Yes ❑ No X❑ If yes, describe type and location:
INSECT AND RODENT CONTROL
1. How is protection provided on all outside doors?
Self-closing door ❑X Fly Fan ❑ Screen Door ❑
2. How is protection provided on windows?
Self-closing ❑X Fly Fan ❑ Screening ❑
LINEN
1. Indicate location of clean and dirty linen storage:
none
POISONOUS OR TOXIC MATERIALS
1. Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage:
on dedicated shelf in storage room
Plan Review Unit
5605 Six Forks Road, Raleigh, NC 27609
Phone (919)707-5854 / Fax(919) 845-3973
http://ehs.ncpublichealth.com/food/planreview/index.htm
9/16 8
Ni STATE NN
�� ^^»,, o ROY COOPER • Governor
Q "
.11 NC DEPARTMENT OF
ra HEALTH AND MANDY COHEN, MD' MPH • Secretary
‘
�`-� >.��°wV1.4 r HUMAN SERVICES BETH LOVETTE, MPH, BSN, RN •Acting Director
Division of Public Health
•
June 3, 2020
Mr. Ken Brown (Architect)
Design+, Inc.
1449 Bardstown Road, Suite 200
Louisville, KY 40204
RE: Wendy's
1409 NC Hwy. 16.
Conover, NC 28613
Dear Mr Brown,
This letter acknowledges review of the remodel plan for the above referenced new establishment. The
plans dated 04/16/20 and email correspondence are approved with the following comments:
1. Per your submittal, food will be handled as stated on the application, Ready-To-Eat food and
other pre-packed items will be delivered to dry storage, and stocked in front of house .Produce is
delivered fresh and stored in walk-in cooler; then washed in the designated vegetable prep sink,
then chopped for prep. Chicken is delivered and stored in walk-in cooler until frying or grilling on
the front line. Hamburger meat is delivered to the walk-in cooler; stored there till brought to the
meat well on the front line to be cooked.
2. All food equipment must comply with subpart 4-205 of the North Carolina Food Code and be
installed as specified in sections 4-402.11 and 4-202.12 of the Code. The drop-in handwashing
sink cabinet, Item # E-4003, may only be used for handwashing. If food, equipment, or utensils
are placed adjacent to the hand sink in the back-counter, a splashguard may be required. In
addition, a covered waste receptacle, or sanitary napkin disposal container will need to be
supplied for the Women's toilet room for proper disposal of sanitary napkins to meet NC Food
Code requirements.
3. The floor and wall junctures in food service areas, walk-in coolers and toilet rooms shall be coved.
Otherwise the finishes on the application, and on the finish schedule plan sheet A-6.1 are
approved as specified provided they comply with subparts 6-101 and 6-202 of the Code.
4. The sanitary waste and vent and domestic water plans are approved.The two proposed
199,000BTU tankless water heaters are approved to meet the anticipated hot water demand
during peak periods. In the event they do not, the hot water heating system will need to be
modified or replaced to meet hot water requirements.
5. Lighting in the food service areas must comply with Sections 6-202.11 and 6-303.11 of the North
Carolina Food Code.
6. Documentation verifying Off-Site cleaning of the dumpster may be required by Catawba County
Environmental Health
7. This review does not cover any aspects of construction regulated by other jurisdictions.
NC DEPARTMENT OF HEALTH AND HUMAN SERVICES• DIVISION OF PUBLIC HEALTH
LOCATION: 5605 SIX FORKS RD, RALEIGH NC 27609
MAILING ADDRESS: 1632 MAIL SERVICE CENTER, RALEIGH NC 27699-1632
www ncdhhs.gov • TEL 919-707-5854 • FAX.919-845-3972
AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EMPLOYER
•
8. Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be
upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan
accordingly.
The establishment must comply with the requirements of the North Carolina Food Code and 15A NCAC
18A .2600, "Rules Governing the Food Protection and Sanitation of Food Establishments."These
documents are available on our web page at: ehs.ncpublichealth.com/faf/food/planreview/index.htm.
Any changes made to the approved plans must be reviewed by our office. If I can be of further assistance,
please contact me at Jeff.Jones@;dhhs.nc.gov or call me at 919-707-5863.
Sincerely,
Jefffrey C.Jones
Jeffrey L.Jones REELS, CP-FS
Food Service Plan Review Engineer
Plan Review Unit
Division of Public Health, Food Protection Branch
North Carolina Department of Health and Human Services
cc: Scott Carpenter, Catawba County Environmental health
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Apple Pecan Chicken Salad Half-Size 170 6 3.5 0 50 580 15 3 11 18 •
Roasted Pecans 110 9 1 0 0 60 5 1 4 1 • • • •
Pomegranate Vinaigrette Dressingv 60 3 0 0 0 160 8 0 7 0
Baja Salad 540 32 14 1 90 11600i 34 12 10 32 •
Baja Salad Half-Size 280 16 7 0 45 820 18 6 11 6 16 •
Seasoned Tortilla Strips 80 4.5 1 .5 0 0 105 11 1 0 1 • •
Creamy Red Jalapeno Dressingv 100 10 2 0 10 ► 270 2 0 1 1 • •
BLT Cobb Salad 390 20 10 0 265 1410 9 3 4 43 • •
BLT Cobb Salad Half-Size 200 10 5 0 140 610 6 1 3 22 • •
Avocado Ranch Dressingv 100 10 2 0 10 1 210 ! 2 0 1 1 • •
Spicy Chicken Caesar Salad n 470 25 12 0.5 90 1240 26 5 3 37 • • • •
Spicy Chicken Caesar Salad Half-Size n 250 13 6 i 0 45 ' 620 15 3 3 19 • • • •
Gourmet Croutons 80 3 0 0 0 220 12 0 i 0 2 • •
Lemon Garlic Caesar Dressingv 110 11 2 0 10 180 2 0 1 2 • • • •
Additional Salad Dressings
Classic Ranchv 100 10 ' 1.5 0 10 150 2 0 1 1 • •
Light Classic Ranchv** 50 4.5 1 0 10 150 2 0 1 1 • •
Italian Vinaigrettev** 70 6 1 0 0 180 4 0 3 0
Fat Free Frenchv** 40 0 0 0 0 95 9 0 8 0
Thousand Islander" ! 160 15 1 2.5 0 15 290 ! 5 0 4 0 •
* Toppings and Salad Dressings listed separately. ** Not available in all locations.v Information is for 1 dressing packet.
n Includes menu item cooked in soy,corn,cottonseed,and hydrogenated soy oil that has 0 grams trans fat.
• = menu item contains the allergen
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Page 1 of 10
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Gourmet Croutons 80 3 0 0 0 , 220 12 0 i 0 2 • •
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Gourmet Croutons 80 3 0 0 0 220 12 0 j 0 2 • •
Lemon Garlic Caesar Dressingv j 110 11 ' 2 0 10 180 2 0 1 2 • • • •
Apple Slices ' 40 0 0 0 0 0 9 2 7 0
Plain Baked Potato (avg. wgt. 10 oz.) 270 0 0 0 0 25 61 7 3 7
Sour Cream & Chives Baked Potato 320 3.5 2 0 10 1 50 163 7 4 8 •
Buttery Best Spread 50 5 1 0 0 95 0 0 0 0 • •
Small Chili 210 6 2.5 ; 0 40 880 1 21 6 I 6 17 i
Large Chili 310 9 3.5 0.5 60 13301 31 10 10 26
Hot Chili Seasoning Packet 5 0 0 1 0 0 270 1 0 1 0
Saltine Crackers 25 0.5 0 0 0 80 5 0 0 1 • •
Cheddar Cheese, shredded 70 6 3.5 0 15 ; 110 1 0 0 4 •
Chili Cheese Fries 570 30 11 i 1 50 1200 58 8 4 18 • • • •
Value Natural-Cut Fries* n 230 11 2.5 0 0 250 30 3 I 0 3 • • • •
Small Natural-Cut Fries* n 320 16 3 0 0 350 42 4 i 0 4 • • • • 11
Medium Natural-Cut Fries* n 420 21 4 0 0 460 ; 55 6 0 5 • • • •
Large Natural-Cut Fries* n 530 25 5 0 0 570 68 7 0 6 • • • •
Ketchup, 1 Packet 10 0 0 0 0 , 95 3 0 , 2 0
` Recommended portion sizes. French fries are individually portioned at every restaurant.Variations will exist from restaurant to restaurant.v Information is for 1 dressing packet.
n Includes menu item cooked in soy,corn,cottonseed, and hydrogenated soy oil that has 0 grams trans fat.
• = menu item contains the allergen
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Page 2 of 10
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TruMoo Lowfat Chocolate Milk 140 2.5 1.5 1 0 10 170 22 0 20 7 •
Juicy Juice®Apple Juice ' 90 0 ! 0 1 0 0 ' 5 22 0 20 0
Diet Coke®, Small Cup 0 0 0 11 0 0 15® 0 0 0 0
Sprite®, Small Cup 160 0 0 0 0 35+ , 43 0 43 0
Coca-Cola®, Small Cup 160 0 0 ! 0 0 0+ 1 44 0 44 0
Minute Maid®Light Lemonade,Small Cup 5 0 0 i 0 0 5+ 1 0 0 0
Hi-C® Flashin' Fruit Punch',Small Cup 170 0 0 0 0 15+ 46 0 46 0
Barq's Root Beer, Small Cup 180 0 0 0 0 40+ 50 0 50 0
Fanta-' Orange, Small Cup 1 180 0 0 0 0 25+ 49 0 49 0
Pihb Xtra®, Small Cup 160 0 0 0 0 25+ 43 0 43 0
Coke zero"', Small Cup ; 0 0 0 0 0 5+ 0 0 0 0
Dr Pepper®, Small Cup 160 0 0 0 0 40+ 43 0 43 0
Brewed Unsweetened Iced Tea 5 0 0 1 0 0 10+ 1 0 0 0
Brewed Sweetened Iced Tea 110 0 0 HO 0 10+ 29 0 ! 28 0
Wild Berry Tea, Small Cup 1 70 0 0 0 0 10+ 16 1 14 0
Nestle®Pure Life® Bottled Water 0 0 0 ; 0 0 0 0 0 0 0
All Natural Lemonade, Small Cup 1190 0 0 ! 0 0 5+ 49 0 46 0
Wild Berry Lemonade, Small Cup 230 0 , 0 i0 0 10+ 58 1 54 0
+The sodium value will vary based on the level of sodium in the local water supply.
• = menu item contains the allergen
• = menu item may be cooked in the same oil as an item containing the allergen
Nutrition and ingredient information is current as of June 2012.
Page 3 of 10
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5 Piece Chicken Nuggets n 220 14 3 0 35 460 13 1 1 10 •'•11• •
10 Piece Chicken Nuggets n 450 ' 29 6 0 65 930 26 2 1 21 • • • •
Barbecue Nugget Sauce 45 0 0 0 0 120 11 0 4 0
Sweet&Sour Nugget Sauce 50 0 0 0 0 120 12 0 11 0
Honey Mustard Nugget Sauce 80 6 1 0 10 220 7 0 3 0 •
Heartland Ranch Dipping Sauce 120 12 1.5 0 10 240 3 ; 0 , 2 0 • • •
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• = menu item contains the allergen
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Page 4 of 10
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Jr. Cheeseburger 290 13 6 0.5 45 820 26 1 1 5 17 • • •
Jr. Bacon Cheeseburger(JBC) 400 24 9 1 65 930 25 2 ! 5 21 • • • •
Jr. Cheeseburger Deluxe 350 19 7 1 55 850 27 2 1 6 17 • • • •
Cheesy Cheddarburger 300 15 ' 7 1 55 760 24 1 1 4 18 • • •
Double Stack- 400 21 9 1.5 85 1080 26 1 5 27 • • •
Hamburger, Kids' Meal 250 10 4 0.5 35 540 25 1 5 15 •
Cheeseburger, Kids' Meal 290 13 6 0.5 45 750 25 1 5 17 • • •
The "W" 580 33 14 1.5 105 ,1480 40 3 I 9 32 • • • •
1/4 lb.* Single 580 33 14 1.5 105 ,1240 42 3 10 31 • • • •
1/2 lb.* Double 800 48 21 2.5 175 11530 42 3 ' 10 50 • • • •
3/4 lb.*Triple 1060 67 30 4 255 12020 42 3 E 10 72 • • • •
Baconator Single 660 40 17 1.5 120 1440 40 2 ' 9 36 • • • •
Baconator Double 970 63 27 I 3 210 2020 40 2 10 , 60 • • • •
Son of Baconator 700 43 j 18 1.5 130 '1760 40 2 i 9 39 • • • •,
Bacon Deluxe Single 670 40 17 1.5 120 1540 42 3 10 36 • • • •'
Bacon Deluxe Double 890 56 , 24 3 195 1830 42 3 10 55 • • • •
Ultimate Chicken Grill Sandwich 1 390 10 3.5 0 100 ' 880 43 3 10 34 • • •
Spicy Chicken Fillet Sandwich n 530 22 6 0 75 1140 55 3 1 8 31 • • • •'
Homestyle Chicken Fillet Sandwich n ' 560 23 6 0 70 1290; 57 4 8 30 • • • •
Asiago Ranch Club w/Homestyle
Chicken n j 730 38 ' 12 0 105 1780 59 4 9 39 • • • •
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Asiago Ranch Club w/SpicyChicken n 710 37 12 0 110 1630 57 3 9 40 • • • •
Monterey Ranch Crispy Chicken
Sandwich n 400 20 6 0 45 930 37 2 ; 4 18 • • • • •
Crispy Chicken Sandwich n ' 380 20 4 0 35 720 37 2 1 4 15 • • • •
Crispy Chicken Sandwich,Kids' Meal n 330 14 3 0 30 690 36 2 4 15 • • • •
Crispy Chicken Caesar Wrap n 1 430 25 7 0 45 950 35 2 1 17 • • • •
Grilled Chicken Go Wrap 260 10 3.5 0 55 630 25 1 3 19 • • •
Homestyle Chicken Go Wrap n 350 17 5 0 40 8501 32 1 1 17 • • • •
Spicy Chicken Go Wrap n 340 , 16 , 4.5 0 45 770 31 , 1 ' 1 17 • • • •
n Includes menu item cooked in soy,corn,cottonseed,and hydrogenated soy oil that has 0 grams trans fat.*Approximate weight before cooking.
• = menu item contains the allergen
• = menu item may be cooked in the same oil as an item containing the allergen
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1/4 lb.* Hamburger Patty i 220 15 7 1 70 290 0 0 0 19
Ultimate Chicken Grill Fillet 130 1.5 0 0 90 470 3 0 0 27
Spicy Chicken Fillet n i 260 11 2.5 0 60 780 17 0 0 23 • • •
Homestyle Chicken Fillet n 280 13 2.5 0 55 920 19 1 0 23 • • •
Crispy Chicken Patty n 200 12 2.5 0 30 460 13 1 0 11 • • • •
Sandwich Bun 120 1.5 0 0 0 220 23 1 4 4 •
Premium Butter Toasted Bun 220 5 2.5 0 10 330 36 2 6 7 • •
Tortilla 130 3.5 1 0 0 280 21 0 0 3 •
American Cheese 40 3.5 2 0 10 200 0 0 0 2 • •
Natural Asiago Cheese 50 4 2.5 0 15 100 1 0 0 3 •
Monterey Jack 40 3.5 2 0 10 200 0 0 0 2 • •
Applewood Smoked Bacon — 1 strip 30 2.5 1 0 5 100 0 0 0 2
Mayonnaise 50 5 1 0 5 30 0 0 0 0 •
Ketchup 10 0 0 0 0 80 2 0 2 0
Mustard 5 0 0 0 0 50 0 0 0 0
Honey Mustard Sauce 40 3.5 0 0 5 75 3 0 2 0 •
Ranch Sauce 40 4 0.5 0 5 55 1 0 0 0 • •
Signature Sauce 45 4.5 0.5 0 5 105 1 0 1 0 •
Crinkle Cut Pickles—3 each 0 0 0 0 0 110 0 0 0 0
Iceberg Lettuce Leaf 0 0 0 0 0 0 0 0 0 0
Tomato— 1 slice 5 0 0 0 0 0 1 0 1 0
Red onion—2 rings 0 0 0 0 0 0 0 0 0 0
' Approximate weight before cooking.
n Includes menu item cooked in soy,corn,cottonseed, and hydrogenated soy oil that has 0 grams trans fat.
• = menu item contains the allergen
• = menu item may be cooked in the same oil as an item containing the allergen
Nutrition and ingredient information is current as of June 2012.
Page 6 of 10
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O Ta O "O, O U ,„ Li..- w d W i..� N ?s a
Chocolate Frosty, Small 300 . 8 • 5 . 0 30 ' 140 49 0 i 42 7 i •
Vanilla Frosty, Small 280 7 4.5 0 30 135 47 0 40 7 •
Vanilla Frosty Float with Coca-Cola®* 430 9 5 0 35 160 83 0 75 9 •
Chocolate Frosty Shake,Small 580 13 8 0.5 45 250 104 2 93 11 •
Chocolate Frosty Shake, Large 880 17 11 1 55 370 165 4 ' 148 15 •
Strawberry Frosty Shake, Small , 550 13 8 0.5 45 170 99 1 90 9 •
Strawberry Frosty Shake, Large 810 16 10 ; 1 55 230 153 1 140 13 •
Vanilla Bean Frosty Shake, Small 590 13 8 0.5 45 430 109 0 1 78 9 •
Vanilla Bean Frosty Shake, Large 870 16 10 1 55 700 169 0 116 13 •
Caramel Frosty Shake, Small 1 650 , 14 9 0.5 50 310 121 0 97 10 •
Caramel Frosty Shake, Large 1000 19 ' 11 1 65 500 195 0 155 14 •
Wild Berry Frosty Shake, Small ' 520 13 I 8 ; 0.5 45 180 90 1 , 79 10 •
Wild Berry Frosty Shake, Large 740 16 M 10 ! 1 55 240 134 2 118 13 •
Oreo"' Frosty Parfait 330 9 4.5 , 0 25 190 57 1 1 47 7 • • •
Caramel Apple Parfait 340 8 4 0 25 140 60 , 1 ! 47 7 •
Visit wendys.com for other beverage variations.
• = menu item contains the allergen
• = menu item may be cooked in the same oil as an item containing the allergen
Nutrition and ingredient information is current as of June 2012.
Page 7 of 10
Transmittal Project Number: 20-045
Cin Date: April 16, 2020
(11) To: Plan Review Unit
Environmental Health Section
5605 Six Forks Road
Raleigh, NC. 27609
From: Ken Brown
esttitsl RE: WENDY'S #13167
NC HIGHWAY 16
CONOVER, NC. 28613
Quantit Descri.tion
1 Set of plans for a new Wendy's
1 Application form
1 $250 review fee check
1 Menu
1 CD of the equipment cut sheets
We are submitting this for health department review
and approval. Let us know if you need anything else.
Thank you! —
Design +,
Inc.
Bardstown Eastern Bldg
1449 Bardstown Road
Suite 200
Louisville,KY 40204
(502)454-5011