Whataburger

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The following products were observed with internal temperature range of 45-51*F while being cold held inside the walk-in cooler; Cut tomatoes , cut lettuce, raw sausage meat, raw chicken and American cheese. The ambient temperature of the walk-in cooler was 51*F, confirmed with inspectors min/max thermometer and refrigerator thermometers inside the unit. PIC stated that they have a work order for both walk-in cooler and freezer unit which had an ambient temperature of 38*F and rising. Freezer items were mostly thawed at time of inspection. Advised PIC to breakdown boxes with TCS food and move products to reach-in coolers and freezers. All NON-TCS products such as lemonade concentrates and shelf-stable creamers were removed from reach-in coolers and freezers to make room for TCS products. PIC also coordinated with a nearby store to help house some of their products. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed pathogens of concern when food is held within the temperature danger zone (range between 41*F and 135*F) with PIC. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The following products were observed with internal temperature range of 45-51*F while being cold held inside the walk-in cooler; Cut tomatoes , cut lettuce, raw sausage meat, raw chicken and American cheese. The ambient temperature of the walk-in cooler was 51*F, confirmed with inspectors min/max thermometer and refrigerator thermometers inside the unit. PIC stated that they have a work order for both walk-in cooler and freezer unit which had an ambient temperature of 38*F and rising. Freezer items were mostly thawed at time of inspection. Advised PIC to breakdown boxes with TCS food and move products to reach-in coolers and freezers. All NON-TCS products such as lemonade concentrates and shelf-stable creamers were removed from reach-in coolers and freezers to make room for TCS products. PIC also coordinated with a nearby store to help house some of their products. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed pathogens of concern when food is held within the temperature danger zone (range between 41*F and 135*F) with PIC. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk-in cooler had an ambient temperature of 51*F and walk-in freezer had an ambient temperature of 38*F at time of inspection. These are separate units. PIC submitted a work-order and a technician arrived before inspector left. All TCS products had been relocated to other cold holding units and a nearby store by the time a technician arrived. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection within 24hrs.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. ------ Employee observed coming from restroom to the fry station and they put on a pair of gloves to fulfill an order before before washing hands. The employee was asked to remove gloves and wash hands before they touched the fry basket. Another employee observed fixing hair and putting a hairnet on with gloved hands but then went back to their work station before removing gloves and washing hands. The employee was advised to remove gloves and wash hands before continuing. Both instances, the employees properly washed hands and put new clean gloves on. Discussed examples of when to wash hands and advised person in charge to coach staff on examples of when they should be washing hands. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law; 1. Repair the water leak in the water line feeding the filter system near the soda carbonators. Priority Foundation-5-205.13, Pf: Scheduling Inspection and Service for a Water System Device; 1. The RPZ backflow prevention device for the soda fountain carbonator and for the Electro Freeze machine must each be tested and certified. 2. Provide ASSE 1022 backflow prevention devices for the water supply lines connected to the coffee and tea machines in the front area. Two devices are require, one for each of the machines. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions; 1. Clean the buildup of trash and debris from beneath the soda fountain and floor sink in the drive through area. Correct By: Correct Prior To Reinspection