WHATABURGER

6-1D: .04(6)(i)Observed employees using cut lettuce, cut tomatoes, and cheese that were stored on time control and held past their 4 hour discard time. Time control procedures were not provided. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded. Time control procedures were provided and reviewed.

4-1A: .04(4)(n)1Observed employee double glove (place pink glove on first and then blue glove on second). Employee then handled raw hamburger meat with gloved hands, remove the blue gloves, and continue handling seasoning and spatulas with the pink gloves without removing pink gloves and washing hands. 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. (P) Corrective Actions: Spatulas were taken to the dish area to be washed, rinsed, and sanitized. The exterior of the seasoning container was sanitized. Employee removed pink gloves and washed hands. Discussed with manager that facility cannot double glove and only remove the exterior glove after glove has been contaminated. Discussed with manager that after handling the raw meat, single gloves or double gloves must all be discarded and employee must wash hands before handling ready to eat foods and clean equipment.

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that employees are knowledgeable in the employee health policy. Per person in charge, facility uses an online system but person in charge could not pull up the course for verification. 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) 3rd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee health policy agreement provided. Employees reviewed and signed the employee health policy agreemebt. Recommended having a hard copy on site since online course cannot be verified.

13A: .02(1)(d)The most current inspection report from 3/22/24 not on display (inspection report from 2/16/23 on display). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted on display.