WAYBACK BURGERS

4-2B: .05(6)(n)Observed the chlorine sanitizer not reaching 50-100 ppm.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The chlorine sanitizer was remade to reach to 50-100 ppm. //

14C: .05(10)(e)1&3Observed two boxes of single use items being stored on the floor.// Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The two boxes were moved to be placed on the shelves.//

15B: .05(6)(p)Observed no chlorine test strips on site. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Person-in-charge (PIC) was not able to demonstrate knowledge of reporting responsibilities. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on reporting responsibilities. Reviewed handouts with reporting information. //

14A: .04(4)(k)Observed an scoop stored in water at a temp of 70F. // 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 removed utensil and washed, rinsed and sanitized the scoop. Scoop to be stored out of water. //

2-2B: .03(5)(j)1&2At time of inspection, observed 2 open employee single use water bottles stored with and above customer food and single use items. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Corrective Actions: Employee single use water bottles were relocated to the office area. Discussed with certified food safety manager (CFSM) that employee drinks must be stored in a designated area away from customer food and items. Discussed with CFSM that in order for employees to drink in kitchen, drinks must be in a single use cup with a lid and a straw provided by facility. Discussed that all other drinks must be consumed outside the kitchen.

2-2B: .03(5)(j)1&2At time of inspection, observed an employee drink in a single use cup with no lid or straw stored on the prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee drink relocated to the office desk.

12A: .04(4)(q)Observed a box and container of raw hamburger meat stored under the walk in cooler fan where water droplets were dripping from the condenser (water splashes present on the lid and box). 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: The lid to the container of hamburger meat was replaced and the box of hamburger meat was placed in a container.

15A: .05(6)(a)Observed water dripping from the condenser in the walk in cooler. Equipment must be maintained in good repair and proper adjustment.