WHATABURGER

2-2A: .03(2)(o)4 of the 6 employees on site had not signed the employee health policy agreement. 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) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

6-1C: .04(6)(d)3 containers of cut lettuce did not cool to 41F within 4 hours (see temperature log). Cooling logs provided for cut lettuce were from an earlier preparation time (cooling logs provided were at 6:45am and lettuce was prepared at 8:45am). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Food discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce. Cut lettuce cooling in deep containers while covered and stacked in the walk in cooler. Facility has a process for monitoring cooling, however, cooling logs were not filled out for the lettuce that did not cool properly. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thinner pans on the top shelf of the walk in cooler. Also discussed that food can be left uncovered to cool as long as no source of contamination can occur.

6-1C: .04(6)(d)3 containers of cut lettuce did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce. Cut lettuce cooling in deep pans while covered, stacked, and stored under the fans in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thinner pans, on the top shelf of the walk in cooler closest to the fans, and foods can be left uncovered as long as no source of contamination can occur.