WayBack Burger

Observed handwashing sink in main kitchen area had ice and a griddle scrubber being stored in it at the time of this inspection. COS: Items removed. CA: A handwashing facility may not be used for purposes other than handwashing.

Observed handwashing sink in front area did not have soap at the time of this inspection. COS: Soap added. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed sanitizer dispenser was producing a Quat. sanitizer solution with a concentration of 0ppm at the time of this inspection. COS: Manager made a sanitizer solution manually. CA: Quat. sanitizer solution shall be kept within a concentration range of 200ppm to 400ppm to avoid contamination.

Observed two unlabeled spray bottles with chemicals in the kitchen area at the time of this inspection. COS: Items labeled. 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.

Observed a box of cheese and several ice cream containers being stored on the floor of walk in freezer at the time of this inspection. COS: Items removed from floor. CA: Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed facility submerged thawing without running water at the time of this inspection. COS: Facility corrected thawing procedure. CA: Facility must ensure that water is running when utilizing submerged thawing methods.

Observed water dropping onto food packaging and ice on food packaging in the walk in freezer at the time of this inspection. CA: Facility must ensure stored food does not come into contact with water or ice.

Observed drain flies around the three compartment sink at the time of this inspection. CA: Facility stated they have contacted professional pest control.

Observed a flour scoop with its handled in the flour at the time of this inspection. COS: Scoop was removed from the flour. CA: Facility must ensure that scoop handles do not come into contact with food product to prevent contamination.

Observed an ice cream scoop stored in still water below 135F at the time of this inspection. COS: Facility removed scoop from use. CA: Facility must ensure that utensils stored in still water maintain a temperature of at least 135F.

Observed facility did not have chemical sanitizer test strips at the time of this inspection. COS: Facility management had test strips delivered. CA: Facility must have chemical sanitizer test strips on site at all times of operation to determine sanitizer is a correct concentration.

Observed a container of sliced tomatoes above the allowed cold holding temperature of 41 F in a reach-in cooler in the main kitchen at the time of this inspection. Observed several small cups of ranch dressing, and several jugs of "keep refrigerated" honey mustard and remoulade sauce being stored above the allowed cold holding temperature of 41 F in the main kitchen at the time of this inspection. COS: Manager discarded food items. CA: All time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to avoid contamination.

Observed handwashing sink in the men's bathroom had an empty soap container while handwashing sinks in the front service area and one of two handwashing sinks in the main kitchen did not have a soap container loaded into the dispensing device at the time of this inspection. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.