BAD DADDY'S BURGER BAR

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a large stack of metal trays and a large stack of plastic trays stacked wet, in the main kitchen on the shelf at the dishwashing area. Water was dripping out of them Observed metal bowls stored at the prep top and dishes to serve customers in the main kitchen at the prep top not covered or inverted. C/A Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying;

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed pasta that was cooked at 11:13am and placed in a closed lid container and placed into the WIC with a holding temperature of 45 degrees around 4:09pm Observed blackbean mix that was prepped with items at room temperature around 2:00 pm and were placed into the WIC with a close lid not allowing the food to cool rapidly. The mix was holding at about 58*F at around 4:10pm C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Manager placed the items in shallower containers to allow for rapid cooling. By 5:20pm the pasta was at 41*F and the bean mix was at 45*F

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dishmachine was not dispensing sanitizer. Tested at 0 ppm. C/A: Have dishmachine serviced to dispense Chlorine sanitizer at 50 ppm - 100 ppm. COS: All equipment must be washed at 3-compartment sink and facility has 10 days to correct the violation and sent the email to the EHS UPDATE: Observed the dishwasher with a sanitizer level of 50ppm. Observed the Ecolab invoice from 12/11/2025 the repair man found a faulty switch and they placed an order for another one

Insects, rodents, and animals not present — Inspector Note: Observed multiple gnats and flies inside facility. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. COS: Facility will need to find a way to control gnats and provide the EHS with evidence that they are taking steps to control insects in the facility

Food stored covered — Inspector Note: Observed a large tray of chicken wings that was stored in the WIC with a prep date of 12/04 and was totally uncovered. Observed two trays of cooked and battered bacon that was stored into the WIC with a prep date of 12/04 and were left uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed slicer was said to be clean after each use however there was visible food debris on the blade. C/A Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; COS Facility had 3 days to correct the violation and email pictures to EHS Update: EHS made an informal visit on 12/15/2025 and observed the slicer in the process of being clean since they had to use it again.