BAD DADDY'S BURGER BAR

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED BUILD UP IN DISPENSING NOZZLES IN SODA MACHINE IN FRONT FOOD SERVICE AREA. OBSERVED FOOD DEBRIS ON FOOD CONTACT SURFACES OF PANS/PLATE STORED AS CLEAN AND READY TO USE ON RACK IN WAREWASHING AREA C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: EQUIPMENT REMOVED AND PLACED BACK IN DISH AREA TO BE CLEANED AND SANITIZED

Hands clean and properly washed — Inspector Note: 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

Proper cooking time and temperatures — Inspector Note: 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

Proper hot holding temperatures — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 bar dispensing nozzles at the upstairs bar with syrup black build up; knife holder in the main kitchen prep area for storing clean utensils stored with clean and dirty utensils; drawer in the main kitchen prep area used to store clean equipment that has food stuck on equipment and drawer with food debris inside. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All food contact surfaces cleaned and sanitized.

Food properly labeled; original container — Inspector Note: Observed numerous bottles containing liquid toppings and sauces without a general name label. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. MUST COMPLY WITH LABELING REQUIREMENT WITHIN 10 DAYS.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Facility does not have temperatures of key dropped foods delivered by US Foods. CA: Temperatures of items, 2 items, must be maintained and provided to the inspector upon request. 10 DAYS REQUIRED.

Certified Food Protection Manager — Inspector Note: Servsafe certificate(s) is not posted in public view. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. REQUIRED TO BE POSTED IN PUBLIC VIEW WITHIN 10 DAYS.

Food separated and protected — Inspector Note: Observed raw ground beef stored above raw salmon; raw ground steak and milk in the walkin cooler. Observed raw chicken stored above pickles and buttermilk used to batter vegetables stored in the prep top unit beside fryer in the walkin cooler. CA: Foods must be stored based on minimum required cook temperature, and raw foods stored below cooked/ready to eat foods. COS: Raw salmon stored above raw ground beef, buttermilk and pickles stored in the walkin cooler.

Food stored covered — Inspector Note: Observed items in the walk in cooler (chicken, horse raddish, and pickeles), items in the reach in freezer (sweet potato fries, onion rings, tots, and hasbrowns), items on the counter in the bar area (sugar, salt, and lime juice), items in the drawers under the grill(all foods) are all stored uncovered. CA: Food must be stored covered to prevent the possibility of contamination COS: Foods covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed internal roof panel of ice machine with a build up of black mold inside. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Panel washed and sanitized.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the main kitchen at to top of prep unit beside the handwashing sink. CA: TCS cold held foods must be maintained at 41F or below. COS: Tomatoes, guacamole, and lettuce discarded.