Whataburger

Inspector's notes

Observed the cut tomatoes, cut lettuce, and various sliced cheeses, held under time as a control on the make-line, marked with 4-hour discard times that expired 1-1.5 hours prior to inspection. PIC voluntarily discarded the TCS foods, see embargo form. Food borne illness pathogens grow rapidly in the temperature danger zone (41F-135F); TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. >>>Observed no paper towels at the handwashing sink next to the soda machine and at the handwashing sink on the right side of the kitchen closest to the entrance. Notified the person in charge and they will restock both paper towel dispensers. Discussed with the person in charge, all handwashing sinks must be stocked with paper towels at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. >>> Observed several metal food pans, stacked and stored as clean on the clean dish rack next to the 3-comp sink, with soil and food debris/residue on the inside food-contact surfaces. The metal pans are used to store TCS foods such as cooked and raw proteins, cut lettuce, and cut tomatoes. The soiled pans were placed into the dish area to be washed/rinsed/sanitized. Person-in-charge (PIC) will retrain employees on proper dish washing and verify that equipment is clean to sight and touch. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. >>> 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. >>> Observed cut lettuce and sliced tomatoes held under time as a control at the make-line, without a label to indicate the start or discard time. According to PIC, the label maker stopped working. PIC instructed employee to hand write a label for any TCS food items being held under time as a control. PIC will routinely verify that the time procedure is being followed. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control. TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production. >>> 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-5-202.11 (A), P: Approved System>>> Observed a spray nozzle attached to the end of the hose that is connected to the faucet at the mop sink. Water supply turned on at time of inspection. Faucet has an approved AVB installed, which has been under pressure whenever water supply is on. PIC turned water off and removed the nozzle. Discussed AVB's and backflow. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Use only with non-continuous pressure. No downstream shutoff valves are allowed. Discussed removing the nozzle from the hose when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. No shut-offs, y-valves, solenoids, or additional equipment are allowed be present on the downstream side of an AVB. Correct By: Corrected At Time Of Inspection