Whataburger

Inspector's notes

Observed employee use gloved hands to pick up a hat from the ground, don and adjust the hat, then use the same gloves to handle at least two ready to eat buns for guest sandwiches, without washing hands and replacing gloves. Also observed employee handle the store telephone, change gloves, then begin to make sandwiches without washing hands in-between the glove change after handling the phone. PIC instructed employes to discard the food and wash hands. PIC will retrain employees about when to wash hands and verify that employees are following the establishment's policy. Discussed the importance of washing hands to prevent foodborne illness. Discussed washing hands when they become contaminated, such as from raw proteins, soiled surfaces etc. Hands should be washed between gloves changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sliced American and Monterey jack cheeses stored in the drawers under the grill, with expired time as a control labels, with a discard time of 9:30 am, current time was 12:15 pm. According to PIC, the cheeses were recently stocked and the labels were not changed. PIC instructed employee to mark the correct time on the label. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside breakfast fridge with open raw sausage stored directly above open raw eggs. Notified Person In Charge (PIC). PIC moved raw sausages next to raw eggs. ==== Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas.

Inspector's notes

Observed full large container of hot holding chicken gravy at 119*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Time stamp was at 1pm. Time of inspection is at 4pm. Directed PIC to discard improperly holding chicken gravy. === Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. ===Observed hand sink to left of drive thru soda fountain station with no paper towels to hand dry. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. Also observed hand sink by ice machine with two dispensers of paper towels empty. Notified PIC. PIC had employee restock with paper towels. =========At all times hand sinks needs to be stocked with paper towels. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. ====Establishment uses time as control for cut lettuce, cut tomatoes and cheeses on main sandwich line. At time of inspection all times were placed for the future. Notified Person In Charge(PIC). PIC discussed with employees to have appropriate time stickers replaced. Also observed both American Cheese time and white cheese with expired date times of 1/23/2024 8pm to discard at 1/23/2024 at 11:59pm. Time of inspection is 1/24/2024 after 2pm. Directed PIC to discard expired cheeses observed. =======Initial start temperature for 4 hour hold time is 41°F or less when removed from cold holding and 135°F or greater when removed from hot holding; Food to be cooked and served within 4 hours from time it was removed from temperature control; 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