Wayback Burgers

10D: .04(8)(b)Observed 2 containers of expired milk stored in prep cooler near window that expired March 16th. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milk discarded

12B: .03(5)(j)Observed PIC cooking burgers with hair longer than 1/2 an inch with a visor on that does not contain hair. 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: Hairnets provided by another Person in charge.

14A: .04(4)(k)Observed spoon and scoop sitting in stagnant water with faucet dripping 1 drop every 5-10 seconds. Not sufficient enough for the water not to be stagnant. 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 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Water removed. Utensils washed rinsed and sanitized. EHS described hot water method to store on hot grill to keep water 135 degrees Fahrenheit or greater or that the water must be constantly moving and running off if placed back in the previous area. Water must be changed every 4 hours.

2-2A: .03(2)(m)Person in charge could not verify that employees on duty have been informed of their responsibility to report 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) Corrective Actions: Person in charge informed employees on duty and the employees signed health policy agreement.

2-2B: .03(5)(j)1&2Observed employee drinking from a cup without lid and straw in the kitchen. 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) Corrective Actions: Cup discarded and employee changed gloves and washed their hands.

4-1A: .04(4)(n)1Observed employee drink from cup without lid and straw and continue cooking without changing their gloves and washing their 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: Employee discarded gloves and washed their hands before putting on new gloves.

4-2B: .05(7)(a)1Observed interior of the drink machine and nozzles with a build up of mold like accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Drink machine and nozzles washed, rinsed and sanitized.

2-1B: .03(5)(c)Observed employee eating in the restaurant, then came into the kitchen and put gloves on without washing their hands. 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: Employee was educated on when to wash.

4-1A: .04(4)(n)1Observed employee with gloves on wash hands then proceeded to prep condiments. 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: Employee was educated on single use gloves.

1-2A: .03(2)Upon the start of the inspection their was not Person in charge present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: EH appointed the only person n the facility at the time as the PIC.

2-2D: .07(3)(b)Observed two hand sinks out of three in the facility with no drying provision. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were provided to both hand sinks.

4-2B: .05(7)(b)Observed multiple plastic containers stored as clean with old flour debris left on the inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: All containers were washed rinsed and sanitized.

4-2B: .05(7)(b)Observed utensils and water in the drip well with old food debris from the day before. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: Utensils and drip well holding water were washed rinsed and sanitized.

8-2B: .07(6)(c)Observed a sanitizer spray bottle stored directly next too the liners used to wrap the burgers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: The top couple liners were discarded. Sanitizer spray bottle relocated.

15A: .05(1)(i)Observed multiple surfaces through out the facility not clean. (Reach in prep cooler where cheese and lettuce is held, milk cooler, gaskets where raw foods are held, walls in the walk in cooler and floors in the walk in freezer) Equipment and non-food contact surfaces must be clean.

15B: .05(3)(h),(i)Facility does not have test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Provided some test strips for the facility until they can retrieve their own