HOPDODDY BURGER BAR

Wiping cloths: properly used and stored — Inspector Note: OBSERVED WIPING CLOTHS STORED IN BUCKETS OF QUAT SANITIZING SOLUTION BEING MAINTAINED BETWEEN 0PPM-100PPM IN MAIN KITCHEN AND BAR AREA C/A: SANITIZING SOLUTION WIPING CLOTHS ARE STORED IN, IN BETWEEN USES, SHALL BE MAINTAINED AT 200PPM-400PPM

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: NO TEST STRIPS OBSERVED TO MEASURE THE CONCENTRATION FOR SANITIZING EQUIPMENT IN DISH MACHINE (CHLORINE TEST STRIPS NEEDED) C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: OBERVED EMPLOYEE NON-DISPOSABLE STANLEY CUP STORED ON SHELF ABOVE OPEN & CLOSED CONTAINERS OF FOOD AND PREP TOP SURFACE IN MAIN KITCHEN C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: CUP REMOVED

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED HAND SINK IN MAIN KITCHEN BY OFFIC BLOCKED BY TRASH CAN. OBSERVED STRAINER STORED IN HAND SINK IN BAR AREA C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. COS: STRAINER REMOVED; TRASH CAN REMOVED

Food stored covered — Inspector Note: OBSERVED CONTAINERS OF GRATED CHEESE AND OTHER GARNISHES STORED UNCOVERED ON TABLE IN MAIN KITCHEN. OBSERVED ONIONS, BACON, MUSHROOMS AND A BACON JAM STORED UNCOVERED ON STEAM WELL IN GRILL PREP AREA. OBSERVED PANS OF FRIES AND BURGER BUNS STORED UNCOVERED ON SHELVES BELOW PREP TABLE IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: ALL ITEMS COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PINK BUILD UP IN ICE DISPENSERS AT SODA MACHINES IN DINING AREA. OBSERVED BLACK BUILD UP IN SODA DISPENSING GUN IN BAR AREA. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: ICE DISPENSERS CLEANED AND SANITIZED; SODA GUN CLEANED AND SANITIZED (

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED BUCKET OF SANITIZER SOLUTION STORED IN DIRECT CONTACT WITH CONTAINER OF BRUSSEL SPROUTS ON PREP TABLE IN MAIN KITCHEN. OBSERVED BUCKET OF SANITIZER STORED ON SHELF WITH SAUCES AND SEASONINGS WITH NO SEPARATION BETWEEN SAUCE CONTAINERS IN GRILL PREP AREA IN MAIN KTICEHN C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles COS: BUCKETS REMOVED

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED WORKING CONTAINERS CONTAINING CHEMICALS IN MAIN KITCHEN AND IN BAR AREA WITH NO COMMON NAME LABELS C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material COS: CONTAINER IN BAR DISPOSED OF; CONTAINER IN MAIN KITCHEN LABELED WITH SANITIZER

PIC present, demonstrates knowledge, performs duties — Inspector Note: FACILITY RECEIVES KEY DROP DELIVERIES FOR FOOD PRODUCTS FROM 2 DIFFERENT DELIVERY COMPANIES (BEN E KEITH & ROYAL), ONLY ONE KEY DROP AGREEMENT OBSERVED ONSITE (BEN E KEITH). EHS OBSERVED 4 KEY DROP DELIVERY INVOICES, 2 FROM ROYAL DID NOT HAVE TEMPERATURES OF FOOD PRODUCTS AND OF THE 2 BEN E KEITH'S ONLY ONE HAD 3 TEMPERATURES RECORDED BY DELIVERY COMPANY (AGREEMENT STATES DELIVERY COMPANY WILL RECORD AT LEAST 3 TEMPS). FACILITY TAKES TEMPERATURES OF ENTIRE WIC FOR FOOD, NO WAY TO SPECIFY TEMPS AND CONDITIONS FOR KEY DROP DELIVERY TCS FOOD PRODUCTS C/A: PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC shall ensure employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt FACILITY WILL EMAIL KEY DROP DELIVERY AGREEMENT FOR ROYAL BY 7/2/2026 AND EMAIL INVOICES FROM DELIVERY COMPANY WITH RECORDED TEMPERATURES AND THE METHOD THE FACILITY WILL USE TO RECORD TEMPERATURES AND CONDITIONS OF TCS FOODS DELIVERED VIA KEY DROP TO EHS FOR 2 MONTHS (UNTIL 8/22/2026)

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO VERIFY THAT ALL FOOD EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD PIC HAS 10 DAYS TO EMAIL SIGNED EMPLOYEE HEALTH AGREEMENTS TO EHS

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED HAND SINK IN MAIN KITCHEN ONLY REACHING 79F. C/A: ALL HAND SINKS IN A FOOD SERVICE FACILITY SHALL REACH AT LEAST 85F PIC STATED HAND SINK WOULD BE REMOVED; A SECOND HAND SINK IS WITHIN 25FT OF FOOD PREP AREA; FACILITY HAS 10 DAYS TO REMOVE OR GET TEMPERATURE UP TO 85F

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED STRAINER STORED IN HAND SINK IN BAR AREA C/A: A handwashing facility may not be used for purposes other than handwashing. COS: STRAINER REMOVED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PINK BUILD UP IN ICE DISPENSER AT SODA MACHINE ON THE RIGHT (WHEN FACING) IN LOBBY. OBSERVED EXCESSIVE BLACK BUILD UP IN SODA DISPENSING GUNS IN BAR AREA. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: ICE DISPENSER CLEANED AND SANITIZED; SODA GUNS SOAKED AND SANITIZED (NOT IN USE TO BE DEEP CLEANED)

Proper cold holding temperatures — Inspector Note: OBSERVED SLICED TOMATOES, BLUE CHEESE CRUMBLES, AND SHREDDED LETTUCE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW TUNA, RAW GROUND CHICKEN AND RAW SLIDER BURGER PATTIES COLD HOLDING ABOVE 41F IN COOLER DRAWERS IN GRILL PREP AREA IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: SLICED TOMATOES, BLUE CHEESE CRUMBLES & SHREDDED LETTUCE REPLACED @ 41F; RAW GROUND CHICKEN AND RAW PATTIES ALLOWED TO COOL IN WIC; RAW TUNA DISCARDED

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several knives stored for use in between the prep table and wall of main kitchen. CA: cleaned equipment and utensils shall be stored: (i) In a clean, dry location COS: Knives removed from area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed scooper used for ice stored in container with yellow and brown buildup in main kitchen. Observed ice machine with buildup on dispensing area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Removed for cleaning.