In-N-Out Burger

Inspector's notes

Observed employee throw away item, place hand inside trash can and then continue to the walk-in an restock the line without changing gloves and washing hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of brown organic debris on soda nozzles by drive-thru window. Per PIC, nozzles are removed and soaked every night and scrubbed at least once a week. All food-contact surfaces must be cleaned to sight and touch. Discussed increasing scrubbing frequency with PIC to ensure debris is effectively removed from food contact surfaces. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION: (3rd CONSECUTIVE).

Inspector's notes

Observed buildup of brown organic debris on soda nozzles by drive-thru window. Per PIC, nozzles are removed and soaked every night, and scrubbed at least once a week. All food-contact surfaces must be cleaned to sight and touch. Discussed increasing scrubbing frequency with PIC to ensure debris is effectively removed from food contact surfaces. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE). PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed employee in warewashing area actively sanitizing food-contact surfaces in quaternary ammonia sanitizer by rapidly dipping food-contact surfaces in sanitizer and immediately removing to air dry. Discussed proper warewashing techniques with person-in-charge (PIC). Per container, quat sanitizer onsite requires a contact time of at least 1 minute to effectively sanitize food-contact surfaces and left to air dry. Food-contact surfaces must be properly sanitized after washing and rinsing. Employee properly sanitized food-contact surfaces at time of inspection. Discussed with PIC re-training employees on proper sanitizing procedures. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed buildup of brown organic debris on soda nozzles by drive-thru window. Per PIC, nozzles are removed and soaked every night, and scrubbed at least once a week. All food-contact surfaces must be cleaned to sight and touch. Discussed increasing scrubbing frequency with PIC to ensure debris is effectively removed from food contact surfaces. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed employees in warewashing area actively sanitizing food contact surfaces and cutting equipment in quaternary sanitizer for less than 10 seconds after properly washing and rinsing. Discussed proper warewashing techniques with person-in-charge (PIC). Per bottle, the quat sanitizer onsite requires a contact time of at least 1 minute to effectively sanitize and left to air dry. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. Employee properly sanitized food contact surfaces at time of inspection. Discussed with PIC utilizing a chlorine-based sanitizer for a shorter contact time due to the high volume of dishes and limited warewashing space. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 3 wiping containers with cloth and the sanitizer compartment of the 3 - compartment sink with quaternary ammonium concentrations of 500 ppm; employees were actively washing dishes at time of inspection. Person in charge informed employees their dispenser was dispensing sanitizer at a concentration that is too high and had them dilute all of these locations; observed these locations at 200 ppm at end of inspections. Manufacturers specifications indicate 200 ppm for food contact surfaces. Discussed with person in charge quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment; the establishment must verify their sanitizer concentration prior to putting wiping buckets out for use and before warewashing in the 3-compartment sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required>>>Observed chemical dispenser with elastomeric gaps installed internally with no approved backflow protection upstream of the dispenser. Person in charge informed that elastomeric gaps (e?gap, flex gaps, etc.) are not allowed unless approved backflow protection assemblies (i.e. a continuous pressure vacuum breaker or RPZ) are installed upstream of the chemical dispensing units. The establishment may also install full self-contained air gap fittings in place of the elastomeric gaps to correct violation. Also observed hose attached to spigot without a back flow device in potato area; hose is capable of touching ground without a 1 inch air gap; establishment must install a back flow device upstream of the hose such as a hose bib vacuum breaker. Re-inspection 08/25/23. Guidance provided over email. Correct By: Correct Prior To Reinspection