Bad Daddy's Burger Bar

Inspector notes: 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

Inspector notes: 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 an...

Inspector notes: 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 contai...

Inspector notes: 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

Inspector notes: 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