BURGER 48

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager went online, renewed, and printed during inspection. 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 steam bath on griddle cooked onions (116F - Hot Holding); cooked peppers (130F - Hot Holding). Employee moved back to hot griddle to reheat. Second temperatures above 165F. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Proper time markings on cream cheese by griddle. Manager does not have the written plan. Plan provided. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by front counter. Manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Paper cup in container of flour. Manager removed cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

High Priority - Employee failed to wash hands before putting on gloves to initiate a customer order. Observed employees changing gloves but no hand washing as sink is blocked by a cooling rack.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 84°. Operator discarded water, clean utensils and stored in a clean container without water. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above burgers inside freezer. Operator inverted products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by expo: cheeses 41-47° Front counter Sour cream 54° Foods outside temperature less than 4 hours. Operator moved food outside temperature to reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill: grilled peppers and onions 112°. Observed on flat top double pan without water. Foods outside temperature less than 4 hours. Operator added water. Now 142° Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Printed and provided documentation. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen inaccessible due to a cooling rack placed in front of it. Operator removed rack. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers. Printed and posted poster. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drink on preparation table in kitchen. Operator moved drinks to employee station. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees in kitchen without hair restraint.

Basic - Single-service articles improperly stored. To go containers stored facing up. Operator inverted trays. Corrected On-Site