- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed recorded 9/29/12. All the food handler training is current.
- Basic - Bowl or other container with no handle used to dispense food. With chopped onions in small cooler across from drive three window.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack above triple sink.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Cook washed hands then grabbed bread, didn't use hand antiseptic. Also manager assembling sandwiches.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Changed 200ppm. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Near dish area. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On small table with to-go cups. Near drive thru window. Moved by GM **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweater hanging on sanitizer dispenser at hand sink
- Basic - Ice bucket stored on floor between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler by shake machine **Repeat Violation**
- Basic - Reach-in freezer gasket torn/in disrepair. On cook line
- High Priority - Live, small flying insects in food preparation area. By hand sink at end of cook line
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink by soda machine
- Intermediate - Manager lacking proof of food manager certification. Latonia
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some cards are photocopies
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Sweatshirt and personal beverages scattered around kitchen **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walkin and front milk cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Mgr reports using TPHC procedure for sliced tomatoes on prep line but is unsure of specific time-marking parameters. If sliced tomatoes are to be held beyond 4hours, they must stay 41°F or below. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over open box of raw burgers in reach in cooler. **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control. Unsure of Whataburger procedures and state regulations regarding TPHC for cut tomatoes and lettuce on prep line.
- Intermediate - Handwash sink used for purposes other than handwashing. Scrubby pad resting in sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Repeat Violation**
- Basic - Hood filters in disrepair. One broken
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab biscuit **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action: Placed back in cooler, explained time as public health control
- High Priority - Toxic substance/chemical stored by or with single-service items. Sanitizer wipes over fries boxes **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight **Repeat Violation**
- Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. To make sandwich
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3/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. approved on 8/15/11 Use gloves until AOP is reviewed
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 5 foodborne illnesses
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. touched bread, explained to him, got sanitizer Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. dry grits Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed expired Food Manager Certification. Fernando
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. before putting on gloves to make hamburger, customer asked him to put on gloves to make his hamburger Corrected On Site.
- Observed nonfood-grade containers used for food storage. vinegar for food in degreaser bottle
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44F milk in reach in cooler, front counter, corrective action : iced them down
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 110F gravy, 130F gravy, corrective action : discarded
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 300ppm
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. ice tray Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. both mgr on duty
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. faxed over Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drive thru Corrected On Site. Repeat Violation.
- Critical - Observed employee improperly washing hands. scrubbed and rinse at same time, also less than 20 seconds Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. grabbed frozen raw chicken and then portioned cooked fries Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice in it
- Observed leaking pipe/faucet at plumbing fixture. handsink faucet by ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in ice bath 41-55F by cook line; explained time as public health control, wrote time Corrected On Site.
- Observed single-service items stored on floor. plastic utensils, storage area
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by trays/towel
- Lights missing the proper shield, sleeve coatings or covers. dry storage
- Critical - No conspicuously located thermometer in holding unit. reach-in Corrected On Site.
- Observed attached equipment soiled with accumulated dust. vent cover walk-in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. pickle buckets Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs, reach-in Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Observed single-service items stored on floor. cups by water heater Repeat Violation.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up. reach-in cooler
- Observed single-service items stored on floor. boxes Corrected On Site.
- Observed clean linens stored in improper location. on floor Corrected On Site.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
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