BAD DADDY'S BURGER BAR scored 73; newer inspection records 96

1. 01

   Handwashing

   Item 2-1B ↗

   OBSERVED COOK, WITH GLOVES ON, PLACE RAW BURGER PATTIES ON GRILL WITH HANDS, REMOVE GLOVES, OPEN WIC AND HANDLE A CONTAINER OF RTE BRIE CHEESE AND PLACE IN COOLER DRAWERS IN GRILL PREP AREA WITHOUT WASHING HANDS IN BETWEEN CHANGING TASKS C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After…

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   OBSERVED COOK, WITH GLOVES ON, PLACE RAW BURGER PATTIES ON GRILL WITH HANDS, REMOVE GLOVES, OPEN WIC AND HANDLE A CONTAINER OF RTE BRIE CHEESE AND PLACE IN COOLER DRAWERS IN GRILL PREP AREA WITHOUT WASHING HANDS IN BETWEEN CHANGING TASKS C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: BRIE CHEESE WAS DISCARDED; EMPLOYEE WASHED HANDS AND RE-GLOVED Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Cooking temperatures

   Item 5-1A ↗

   OBSERVED FINAL COOK TEMPERATURE OF FRIED WINGS @ 145F. OBSERVED FINAL COOK TEMPERATURE OF TURKEY BURGER @ 153F.

   Inspector’s full note +

   Code 511-6-1.04(5)(a)

   OBSERVED FINAL COOK TEMPERATURE OF FRIED WINGS @ 145F. OBSERVED FINAL COOK TEMPERATURE OF TURKEY BURGER @ 153F. C/A: CHICKEN/TURKEY SHALL HAVE A MINIMUM FINAL COOK TEMPERATURE OF 165F WITH AN INSTANTANEOUS READING BEFORE SERVICE COS: CHICKEN WINGS FRIED UNTIL COOKED TO 168F; TURKEY BURGEER GRILLED UNTIL COOKED TO 173F @ 11:52F Corrected On-Site. New Violation.

   Official report · Item 5-1A ↗
   Corrected on siteNew violation
3. 03

   Hot holding temperatures

   Item 6-1B ↗

   OBSERVE QUESO CHEESE AND JALAPENO CHEESE SAUCE HOT HOLDING BELOW 135F IN STEAM WELL IN MAIN KITCHEN. OBSERVED COOKED MUSHROOMS HOT HOLDING BELOW 135F IN STEAM WELL 2 IN MAIN KITCHEN.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   OBSERVE QUESO CHEESE AND JALAPENO CHEESE SAUCE HOT HOLDING BELOW 135F IN STEAM WELL IN MAIN KITCHEN. OBSERVED COOKED MUSHROOMS HOT HOLDING BELOW 135F IN STEAM WELL 2 IN MAIN KITCHEN. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: QUESO RE-HEATED TO 166F @ 11:52AM; JALAPENO CHEESE SAUCE RE-HEATED TO 165F @ 11:52AM; EHS DID NOT OBSERVE THE FINAL RE-HEAT TEMPERATURE OF MUSHROOMS, HOWEVER, EHS DID OBSERVE THEM HOT HOLDING AT 178F @ 12:39F Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.