Whataburger

Inspector's notes

Observed multiple containers of shredded lettuce and multiple containers of sliced tomatoes with internal temperature range of 46*F - 49*F while cooling inside the walk-in cooler. Tomatoes were prepped more that 6hrs prior to inspection time, and lettuce was prepped 5hrs prior to inspection time. The ambient temperature of the walk-in cooler was 38*F at time of inspection. All containers were tightly sealed with saran wrap and stacked in manner that does not facilitate rapid cooling. Discussed the importance of air circulation during the cooling process. Discussed cooling parameters. Please continue to monitor cooling TCS food items and ensure proper cooling time frames are met. Corrected at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection.

Inspector's notes

Observed staff member wearing fingernail polish working at fry station without gloves. PIC instructed staff member to wear gloves when working with exposed food items. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from AVB on mop sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-4-803.11, C: Storage of Soiled Linens Observed a soiled sanitizer wipe stored on corner of open ice bin at soda dispenser. All soiled wipes should be disposed of immediately after use. Person in charge disposed of wipe. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Left door gasket of 2-door reach in refrigerator, next to 3-compartment sink, with weak magnetization, causing door to open and remain open when right door is closed. All equipment should be in good repair. Person in charge to place a work order. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Cooked green chiles and bacon in main grill reach in with an internal temperature of 52-54*F. Person in charge mentioned foods were placed in the unit over 4hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge voluntarily discarded. Recommend checking temperature of units before utilizing refrigeration units. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Main grill reach in refrigerator with an ambient temperature of 56*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held in walk-in or neighboring units at 41*F. Correct By: Correct Prior To Next Routine Inspection