BURGERFI

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in Prep area, operator provided. Corrected On-Site

Intermediate - No soap provided at cook line hand wash sink, operator provided. Corrected On-Site

Basic - Dead roaches on premises. -1 dead roach on floor next to shelf storing soda cartridges. Operator removed dead roach cleaned and sanitized area.

Intermediate - No soap provided at handwash sink. By reach in freezer#2/front line

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/corrective action taken/operator labeled chemical. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Salt/cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burger (163F - Cooking) in cooler drawers under grill. Burgers in unit less than 39 minutes per Manager. Manager moved containers to walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss cheese (62); sliced Cheddar cheese (61) in fry station cooler. Manager determined cooler was unplugged. Manager stated cheese tested temperature rested 41F less than 3 hours ago and moved containers to walk in cooler to quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at faucet under dish machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cutting board at prep cooler. Wiping cloth removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on shelves by walk in cooler. Containers removed and placed in dish area to be rewashed.. Corrected On-Site