Whataburger

Inspector's notes

Employee at the fryer area adjusted hat; then continued to handle fries for customer orders without changing gloves and washing hands. Same employee handled raw chicken at the fryer; then went to handle cooked food items and single service containers without changing gloves and washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Cut leaf lettuce at the make line with no set discard time. Cooked green chile and grilled onions on the griddle with set discard times that started three minutes prior without the product being changed at that time. The employee stated that the green chile was on the griddle prior to the current shift and the onions had been made about 15 minutes prior. PIC discarded all items-see embargo form. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies not to exceed four hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked green chile and grilled onions on the griddle without set discard times. (Temps of the items were 104-110F)PIC stated that both items are held using time as a control and discarded-see embargo form. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies not to exceed four hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice scoop stored between the ice chutes at the ice machine between uses. PIC relocated the ice scoop. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes at 44*F and cut lettuce at 48*F in the top of the refrigerator unit by the office. Per the person in charge the cut tomatoes were prepared at 2:05am and the cut lettuce was prepared at 1:09am, time of inspection was approximately 8:45am. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Provided cooling handout to the PIC. Corrective Action: Corrected at time of inspection.