BURGERFI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken then prepared dressing cups without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - small flip top - raw chicken (55-60F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Observed unit not on. Per operator loose wire. Operator moved item to freezer to quick chill. 2. Dessert station - cream (46-47F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Observed item in double pan. Operator placed in lower section to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline visibly soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked an egg then changed gloves without washing hands and changing task to handle sliced cheese. Employee washed hands and changed gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack at triple sink visibly soiled. Operator cleaned. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Basic - Cookline AC vent soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Stored food not covered. Custard at front counter. Operator covered. Corrected On-Site

High Priority - Cook handled personal cell phone, changed gloves and then engaged in food preparation - handling Cookline sauce and clean utensils, without washing hands. Reviewed proper hand washing and cook properly washed hands. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Basic - Bowl or other container with no handle used to dispense food. Cookline - Cup in Cole slaw. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on flip top cutting board. Employee removed. Corrected On-Site

Basic - Stored food not covered. Front counter - container of ice cream stored uncovered. Operator covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline and front counter - Sanitizer Bucket (Quaternary 0ppm). Operator switched to chlorine 100ppm. Corrected On-Site Repeat Violation

High Priority - Cookline Drawers - Raw shell eggs stored over ready-to-eat cheese. Operator stored all items properly. Corrected On-Site

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. Provided handout to operator. Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Front counter dipper well - operator increased water flow. Corrected On-Site

Basic - Stored food not covered. Ice cream at front counter. Operator covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Stored food not covered. Ice cream at front counter stored uncovered. Repeat Violation Warning - From follow-up inspection 2024-07-16: Observed same. Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow needed after v-split prior to non-chemical hose attachment. Repeat Violation Admin Complaint

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 - Buildup of food debris/soil residue on equipment door handles. Cookline drawers and flip tops.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator increased water. Corrected On-Site

Basic - Stored food not covered. 2 bins of ice cream - front counter. Operator covered. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked egg with intact eggs in tray in : drawer cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by rear kitchen.

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic container in flour bin in back kitchen. Plastic container removed. Corrected On-Site

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 - Buildup of food debris/soil residue on equipment door handles. Front counter and Cookline.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary less than 50ppm). Operator made new solution- quat 200ppm. Corrected On-Site

Intermediate - No cold running water at front counter hand sink.

Basic - Covered waste receptacle not provided in women's bathroom.