WHATABURGER #1472

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee working at grill handle raw hamburger patty and place on the grill. Employee changed contaminated gloves without washing hands prior to handling cheese and buns. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P CDI- discussion with PIC on glove change procedures and handwashing. Employee will wash hands between glove changes when going between raw to ready to eat food items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without hand towels. CDI - PIC added hand towels.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC food items (tomatoes, lettuce, pimento cheese) not marked for time hold. Old stickers were not removed/replaced. CDI- Food items discarded by PIC. New food items with time marks placed on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizing solution unlabeled, stored on the floor. CDI- discarded by PIC.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiverse wet stacked containers on the drying rack.