BURGERFI

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap between two front entrance doors. Observed gap at back exit door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on on cook line pipes

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed at soda station

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses and symptoms to exclude employees from work. Provided DBPR big 6 food borne illness hand out.

Basic - Current Hotel and Restaurant license not displayed. Operator printed out license and displayed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent pipes soiled with grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in prep area table. Operator put wiping cloth back in solution Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line tabletop steam well, grilled onions (118F - Hot Holding); grilled mushrooms (121F - Hot Holding). Per time stamps both items in unit over 5 hrs. Manager discarded both and added water to under pans to maintain proper temperature. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line missing hair restraint. Employee put on hair restraint. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on clean squeeze bottles on shelf by dish machine.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then engaged in food prep without washing hands.

Basic - Bowl or other container with no handle used to dispense salt and pepper.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip top cooler on cook line soiled with grease, food debris, dirt, slime or dust

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mop sink wall soiled with black substance.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee hat stored in food tray. Operator removed and clean and sanitizer tray. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. -Observed employee cutting lettuce before washing.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at dishwashing area soiled with black substance. -Observed floor at entrance door soiled with black substance. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in prep area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. -Observed various food items stored on walk-in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. -Observed floor at entrance door soiled with black substance.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Warning - From follow-up inspection 2021-12-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed mold like substance buildup on wall at dishwashing area. Warning - From follow-up inspection 2021-12-02: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Observed a green like substance buildup on walk in cooler shelves

Basic - Worn, torn and/or soiled floors/carpeting. -Observed mold like substance buildup on floor at entrance to the establishment and at dishwashing area.