WAYBACK BURGERS

Observed TCS foods in prep cooler holding above 41F. Discussed the use of ice baths to help maintain temperatures if the prep cooler is not properly maintain temps of TCS foods. Discussed having the prep cooler repaired and cleaned as there is a lot of ice build up around the fan. COS: TCS foods in prep cooler(cheese, tomatoes, cooked mushrooms, impossible burgers) discarded and ice baths made lettuce and replacement food products. Discussed using Time as a Public Health Control (TPHC) temporarily. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed 2 cartons of expired milk on 2/24/26 COS: PIC discarded milk CA: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Observed no water coming out of faucet when hot water knob is turned on. COS: hot water coming out and restored CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure

Observed drain overflowing at back kitchen hand sink next to 3-compartment sink. CA: A plumbing system shall be repaired according to law; and maintained in good repair. Discussed cleaning of drain to prevent any blockages.

Upon arrival of inspection no manager or any other person in charge on-site. CA: There must be a person in charge on the premises of the food service establishment at all times. Discussed that if neither Certified Food Safety Managers are not present that they must designate another employee to be in charge and so forth. CFSM showed up during the write up portion of the inspection.

Observed employee fill up 3-compartment sink with quat sanitizer but inspector noticed that the quat sanitizer bottle was empty. No more quat sanitizer in facility. Informed employee that the Clorox Germicidal Bleach can be used to sanitize food contact surfaces until more quat sanitizer is supplied. COS: employee made chlorine solution to 50ppm at 3-compartment sink. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions;

Observed drain overflowing at back kitchen hand sink next to 3-compartment sink. CA: A plumbing system shall be repaired according to law; and maintained in good repair. Discussed cleaning of drain to prevent any blockages.

Observed top drawer of reach in cooler with unpackaged raw beef stored above unpackaged ready to eat impossible/veggie burgers in bottom reach in cooler drawer. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas. COS: impossible burgers relocated to prep cooler with other ready to eat foods

Observed employee with gloved hands handle raw chicken then change only one glove and did not wash hands in between. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Suggested to always changes both gloves and wash hands when changing tasks from handling raw animal products to handling ready to eat foods. COS: employee washed hands before putting on new gloves.

Observed two chemical spray bottles unlabeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled bottles as sanitizer

Observed personal purses stored on top of foods items for consumers. CA: Areas designated for employees shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: purse relocated to office

In walk in cooler observed packaged boxes of raw beef stored above unpackaged ready to eat foods (lettuce, sauces). In walk in cooler observed unpackaged fully cooked hot dogs stored underneath packaged raw beef on same shelf and in between unpackaged raw beef and packaged raw bacon. COS: all foods rearranged according to final cook temperature. Educated with Just Store It posted on walk in cooler door.

Observed no paper towels at back kitchen hand sink. COS: paper towels supplied. Discussed that all hand sinks must be fully supplied with paper towels at all times.

Observed expired foods service permit on top of desserts cooler. Food service permit was also not visible in public view. Facility has 5 business days to pay food service permit. NOV given. Active food service permit shall be posted in public view at all times.

Observed TCS foods in prep cooler holding above 41F. Discussed the use of ice baths to help maintain temperatures if the prep cooler is not properly maintain temps of TCS foods. Discussed having the prep cooler repaired. COS: TCS foods in prep cooler(cheese, lettuce, tomatoes) discarded and ice baths made for replacement food products.

Observed chili under heat lamp below 135F. COS: PIC placed chili in bain-marie and it reheated to above 165F to maintain hot-holding temps.

Observed 2 live roaches in front kitchen area. Observed Terminix Pest Control Services from 8/17. Discussed increasing the frequency of pest control services and cleaning.

Observed floors underneath cooking equipment in main kitchen area with a heavy accumulation of grease and food debris. Discussed regular cleaning schedule for floors.