WAYBACK BURGERS

2-2D: .06(2)(o)At time of inspection, observed an old fryer stored in front of the handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Fryer was relocated.

2-2E: .03(6)Facility's clean up kit procedures indicate that they are to use bleach as the effective sanitizer. Per person in charge, they used all of their bleach earlier in the day. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility's Quat sanitizer is registered on the EPA list G and was added to facility's clean up kit procedures.

12A: .04(4)(q)Observed several cartons of cooking oil stored on the floor under and beside the handwashing sink in the kitchen where food is exposed to splashes. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was relocated off the floor.

6-1A: .04(6)(f)Lettuce and sliced tomatoes stored inside prep top cooler at temperatures greater than 41 degF. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Pic instructed to add discard time 4 hours after its start time. PIC instructed to discard at the end time of 2:30 pm. Facility will use temporarily use TPHC until prep top unit is repaired.

15A: .05(6)(a)Prep top cooler unable to maintain 41 deg F or below. Do not use unit to store TCS (time/temperature control for safety foods) until unit is repaired. Ensure unit is repaired by 9/29/2025 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(a)Heavy accumulation of ice build up observed on the floor of Walk in Freezer . No ice observed on food products. Ensure unit is defrosted by 5/21/2025. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

11C: .04(6)(c)Bag of cheese and ready to eat chili thawing inside veggie sink in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC relocated bag of cheese and chili to freezer to rapidly cool.

15A: .05(6)(a)Reach in freezer located on main service line is inoperable. Ensure unit is fixed by 1/17/2025. // PIC has started the process of getting unit serviced. Extension granted 1/27/25. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-1B: .03(5)(c)Food handler loaded raw burger patties from chef base onto grill. Then food handler used press to smash raw burger patties without changing gloves and washing hands. Food handler continued to handle other equipment on grill such as scrapper tool and meat weights. EHS (Environmentalist) stepped in and informed food handler to stop, remove soiled gloves, rinse and sanitize soiled equipment, wash hands, and don new gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food handler washed and sanitized soiled equipment. Food handler washed hands and donned new gloves before continuing cooking burgers.

2-2A: .03(2)(m)All three employees onsite did not have verifiable proof that food employees are/were informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

16A: .06(1)(g),(h)Spigot for ice cream scoops is inoperable. Ensure spigot for ice cream scoop is operable by 1/17/2025. 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. (Pf)

2-2D: .06(2)(o)Used milkshake cups stored inside handwashing sink next to reach in freezer up at front of kitchen. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC cleared used milkshake cups

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Containers of raw beef (taken out of original container) stored above bread in reach in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) 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: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC relocated raw beef to another section away from breads.

11D: .05(2)(k)PIC unable to show EHS that facility has temperature measuring device (thermometer). Ensure facility has thin food mass thermometer onsite by 1/17/2025. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12B: .03(5)(i)All three employees did not have effective hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC gave hair nets to all employees.

13A: .02(1)(f)(1)GNR food service permit not displayed. Located behind computer. Hang permit by 1/17/2025. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

14A: .04(4)(k)Ice cream scoops stored in standing water at room temperature. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC discarded water, rinsed and sanitized ice cream scoops, and stored scoop in dry container.

15A: .05(6)(a)Reach in freezer located on main service line is inoperable. Ensure unit is fixed by 1/17/2025 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Facility does not have test strips for its sanitizer water and spray bottles used to clean dining tables. Ensure facility has test strips by 1/17/2025. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

4-2B: .05(7)(a)1Observed a build up of debris on drink machine nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had nozzles cleaned.