BURGER FI

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water temperature 75F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda cup stored on top of ice cream chest freezer in cook line. Employee 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 phone stored on prep table cutting board next to clean equipment.Employee removed. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hands washing sinks in both front and back of the house.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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 - Faucet/handle loose at hand washing sink in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger station - ; Cut tomato (47F - Cold Holding). Per Manager food item in unit less than 4 hours. Observed ice buildup in unit. Manager moved to lower reach in cooler to quick chill. Corrective Action Taken

Basic - Ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen area.

Basic - Ice buildup in reach-in cooler across flip top in kitchen..

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet wiping cloth not stored in sanitizing solution. Manager removed and placed in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Employee touched clothes and then proceeded to engaged in food preparation. Told operator to wash hands and change gloves. Operator complied Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator has vacuum breaker but not installed on splitter added to mop sink.

Basic - Ceiling tile missing above drying rack in kitchen. As per manager, Ac unit is under maintenance/ repair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep table in cook line. Operator moved to sanitizer solution. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; cut lettuce , cut tomatoes (45-46°F) held less than 4 hours ago as per manager. Operator placed on ice for quick chill. Corrective Action Taken

Basic - Interior of chest freezer in disrepair/has exposed insulation and gasket is in disrepair in kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding in cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between use. Operator moved to sanitizing solution. Corrected On-Site