Wayback Burgers

Observed all items in walk-in cooler to hold a temperature over 41F at time of inspection.

COS: PIC discarded all food items as they were out of the 4-hour safe zone. CA: 511-6-1.04(6)(f) - All TCS food items shall be held at 41F or below. If hot-holding, all items shall be held at 135F or above.

Observed PIC not performing duties; employee knowledge of time/temperature controlled food and how it correlates to food service. Person in charge not performing duties; ensuring hand sinks are stocked with hand-drying provisions. Person in charge failed to insure food items are holding at the proper temperature. PIC failed to keep food contact and non-food contact surfaces sanitized and cleaned. RCA: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed back of house hand washing sink to have no hand-drying provisions.

RCA: 511-6-1.07(3)(b) - Each handwashing sink or group of adjacent handwashing sinks shall be provided with drying provisions.

Observed multiple items in the facility to be uncovered. (Raw chicken, wayback sauce, chili in walk-in. Red sauce on counter-top next to grill)

COS: PIC discarded all food items that were uncovered. CA: 511-6-1.04(4)(c)1(iv) - All food items shall be protected from overhead contamination by packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed build-up of black mold-like debris from gasket of soda nozzles located in front food service.

COS: PIC removed all nozzles - washed, rinsed and sanitized the nozzles and placed back. CA: 511-6-1.05(7)(b) - Equipment food-contact surfaces and utensils shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed fry warmer/hot-holding unit to have layers of food-debris and grease on the food-contact surface of the equipment.

RCA: PIC shall clean equipment so it is clean to the sight and touch. CA: 511-6-1.05(8)(a) - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

Observed an open container of Remoulade sauce, chipotle mayo, mayo, and bourbon mustard to not bear a discard date nor opened date.

COS: PIC discarded all open containers with no dates. CA: 511-6-1.04(6)(g) - Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed no thermometer in all reach-in coolers in facility.

RCA: PIC shall have thermometers placed in reach-in coolers to accurately indicate internal temperature of equipment. CA: 511-6-1.05(2)(x) - In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit

Observed fryer oil to be stored directly on floor in front food service next to cash register.

COS: PIC moved oil 6 inches off the floor. CA: 511-6-1.04(4)(q) - All food items shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 6 inches (15 cm) above the floor.

Observed hand wash sink in front food service to continuously leak from spigot.

RCA: PIC shall have sink repaired. CA: 511-6-1.06(2)(r) - System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed single-use lids in back of house to be stored directly on floor under dry-storage and single-use storage rack.

COS: PIC picked up cups and placed on respective storage rack, which is at least 6 inches off the floor. CA: 511-6-1.05(10)(e)1&3 - Single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6 inches (15 centimeters) above the floor.

Observed single-use fry holders to be stored with the food-contact surface up.

COS: PIC flipped over single-use fry holders. CA: 511-6-1.05(10)(g)(1)&(3) - Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

Observed walk-in cooler to be OFF at time of inspection. After discussing with PIC, it was discovered that it is turned OFF nightly to prevent condenser from freezing over.

RCA: PIC shall have equipment fixed, and shall keep walk-in cooler ON at all times to maintain the proper cold holding temperatures for TCS foods. CA: 511-6-1.05(6)(a) - Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed buildup of debris inside prep cooler, on fryers, vent hood, on exterior of soda and tea dispensing equipment, and under cash register.

RCA: 511-6-1.05(7)(a)2,3 - Food-contact surfaces of cooking equipment & nonfood-contact surfaces shall be free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed women's bathroom toilet to be dirty, clogged and non-functional.

RCA: PIC shall ensure all toilet rooms are functional, in good repair, and clean CA: 511-6-1.07(5)(h) - Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Observed build-up of debris on floor near front seating area garbage receptacles, floor around front food service milk-shake prep area, floor and wall around fryer and grill.

RCA: PIC shall have debris cleaned and shall maintain cleanliness so there may be less potential of food contamination. CA: 511-6-1.07(5)(a),(b) All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed outdated inspection report to be posted for the public to see.

RCA: PIC shall remove outdated inspection report and shall replace with most current once inspection is complete. CA: 511-6-1.02(1)(d) - 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.

Observed employee to put on gloves and begin to prep food without washing hands.

COS: I stopped employee, educated and had them wash hands thoroughly before beginning any food prep. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils.

Observed bottom reach-in drawer of grill to not maintain temperatures of 41F or below. The ambient temperature was 56F at time of inspection. Observed raw chicken and raw beef patties to be holding above 41F (see temperature log).

COS: PIC discarded all items out of temperature. CA: Raw food shall be kept at 41F or below. Ice shall be placed under meats if reach-in is used, temperature checks shall be conducted every hour. All meats placed in reach in shall be held there no longer than 4 hours. After 4 hours, meat shall be discarded.

Observed reach-in cooler under prep top to have tomatoes and lettuce both above 41F. (see temperature log)

COS: PIC discarded items. CA: All TCS food shall be maintained at 41F or below when stored.

Observed PIC not performing duties; employee knowledge of time/temperature controlled food and how it correlates to food service. Person in charge not performing duties; employee hand washing was not being monitored. Person in charge failed to insure employees are properly sanitizing equipment - no sanitizer buckets at time of inspection.

RCA: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed handwashing sink in front food service adjacent to prep-top to not have any soap at time of inspection. Observed no soap nor paper towels at handwashing station next to the milkshake area. Observed no drying provisions in back of house hand washing sink.

RCA: Soap and drying provisions shall be placed at all handwashing stations. CA: Soap and drying provisions shall be at all handwashing stations at all times.

Observed labels on milkshake toppings to have dates from February 1st 2026 (Inspection date is 3/31/2026).

RCA: Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed handwashing sink in back prep area without cold water available. Water was scalding.

RCA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed hot sauce stored directly next to a bottle of chemical cleaner. Observed box of oil stored on floor.

COS CA: PIC moved all items. Food items shall be stored in a clean, dry location;(ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed employee cooking food without hair restraints.

RCA: 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.

Observed 2 reach in coolers not functioning at correct temperature (see temperature log for ambient temp).

RCA:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule

Observed no test strips for sanitizer solution. RCA: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed buildup of debris inside prep cooler, on fryers, vent hoods, handwashing sink, and under cash register.

RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed knife stored under bread toaster on prep table.

CA: PIC removed knife for wash, rinse, & sanitize.

RCA: Educated PIC on proper storage of in-use utensils.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed build up of debris inside prep cooler, on fryers and under cash register.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up of debris on floors and under equipment. Build up of dust around HVAC vents and returns.

RCA:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

-Debris on self-service lemonade machine -Debris inside of prep-cooler and under lid of prep cooler -Debris on floor of walk-in freezer

Observed multiple bottles above prep-top cooler and in prep-top cooler without labels identifying what is in the bottles. CA: PIC to put labels on bottles to indicate what food item is.