BAD DADDY'S BURGER BAR

Observed 2 bar dispensing nozzles at the upstairs bar with syrup black build up; knife holder in the main kitchen prep area for storing clean utensils stored with clean and dirty utensils; drawer in the main kitchen prep area used to store clean equipment that has food stuck on equipment and drawer with food debris inside. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All food contact surfaces cleaned and sanitized.

Observed raw ground beef stored above raw salmon; raw ground steak and milk in the walkin cooler. Observed raw chicken stored above pickles and buttermilk used to batter vegetables stored in the prep top unit beside fryer in the walkin cooler. CA: Foods must be stored based on minimum required cook temperature, and raw foods stored below cooked/ready to eat foods. COS: Raw salmon stored above raw ground beef, buttermilk and pickles stored in the walkin cooler.

Observed cold holding temperature violations in the main kitchen at to top of prep unit beside the handwashing sink. CA: TCS cold held foods must be maintained at 41F or below. COS: Tomatoes, guacamole, and lettuce discarded.

Facility does not have temperatures of key dropped foods delivered by US Foods. CA: Temperatures of items, 2 items, must be maintained and provided to the inspector upon request. 10 DAYS REQUIRED.

Servsafe certificate(s) is not posted in public view. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. REQUIRED TO BE POSTED IN PUBLIC VIEW WITHIN 10 DAYS.

Observed items in the walk in cooler (chicken, horse raddish, and pickeles), items in the reach in freezer (sweet potato fries, onion rings, tots, and hasbrowns), items on the counter in the bar area (sugar, salt, and lime juice), items in the drawers under the grill(all foods) are all stored uncovered. CA: Food must be stored covered to prevent the possibility of contamination COS: Foods covered.

Observed internal roof panel of ice machine with a build up of black mold inside. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Panel washed and sanitized.

Observed numerous bottles containing liquid toppings and sauces without a general name label. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. MUST COMPLY WITH LABELING REQUIREMENT WITHIN 10 DAYS.

Observed dishes being washed, rinsed, and sanitized in dish machine in main kitchen and bar chlorine at 0 ppm. CA: Chlorine concentration in mechanically operated dishwashers shall be between 50-100 ppm. PIC set up 3 compartment sink

Observed several flying insects near the rear door and in the dish washing area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions or using methods such as trapping.

Observed prep top cooler on the right side ambient air temperature fluctuating between 41°F and 44°F. CA: Ambient air temperature shall be maintained in good repair and be accurate within the intended range of use.