Bad Daddy's Burger Bar

"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 | 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"

"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."

"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. | 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."

"Routine inspection — zero violations recorded."

"Observed dishes being washed, rinsed, and sanitized in dish machine in main kitchen and bar chlorine at 0 ppm. CA: Chlorine concentration in mechanically operated dishwashers shall be between 50-100 ppm. *PIC set up 3 compartment sink* | Observed prep top cooler on the right side ambient air temperature fluctuating between 41°F and 44°F. CA: Ambient air temperature shall be maintained in good repair and be accurate within the intended range of use."