Whataburger

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes stacked wet nesting in the food preparation area. Dishes should be separated to properly air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Hot and cold water available; adequate pressure — Inspector Note: Observed the handwashing sink's hot water at or above 115F while hand washing. A plumber will need to check all sinks to determine if the mixing valves are working properly to prevent burns and injuries. Water must meet a minimum temperature requirement of 85F. Please submit a completed work order by Thursday, June 11, 2026 to [REDACTED EMAIL] and [REDACTED EMAIL] by 6/11/26. 511-6-1.06(1)(i) - System, approved, installed (Pf) (i)¬ System. Water shall be received from the source through the use of: 1. An approved public water main; Pf or 2. One or more of the following that shall be constructed, maintained, and operated according to law: Pf (i) Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances, Pf (ii) Water transport vehicles, Pf or (iii) Water containers. Pf

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed boxes of raw burgers around the dumpster attracting flies. Please clean the dumpster pad to reduce attraction of insects/pests. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee's cellphone laying on the storage shelf above the prep sink. All employee's items should be stored in a designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the bulk ice machine with an accumulation of a black mold-like substance on the interior wall. Please clean to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.