BURGERFI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, raw chicken stored at 46 F - cold holding.Per operator, food not prepped or portioned today. Food prepped yesterday and stored in walk in cooler, and moved to reach in cooler on cook line for approximately 1.5 hours. Advised employee to move food to freezer to quick chill. Food was moved to freezer to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deep groves on all cutting boards on flip top coolers.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees.

Basic - Bowl or other container with no handle used to dispense food. Small pan used as scoop in container of waffle fries in low boy freezer. Employee removed pan from fries. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, shelf. Dee cook line has accumulation of food debris where cutting boards are being stored.

Basic - Reuse of single-service or single-use articles. On cook line, single serve container used to portion out product. Operator discarded single serve item.

Basic - Equipment and utensils not properly air-dried - wet nesting. By dishwasher, wet containers wet nesting in rack

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler by fryer, chicken (50F - Cold Holding). Operator stated held less than two hours. Iced down. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, cooked chicken wings (53F - Cooling). Cooked at 1130 am, then put into walk in cooler. @ 3:00 pm wings at 50 to 53°F. Operator placed wings in freezer for quick chill.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from cooking raw hamburgers to preparing cooked hamburgers without washing hands. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Ice cream machine; vanilla ice cream mix (58°F - Cold Holding). Operator stated not prepared or portioned today, being held in machine less than 2 hours, emptied mix and moved to walk-in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to fry cooler drawers on cook line

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time form to operator- operator printed and filled out time sheet. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Approximately 15 copy's of SafeStaff training certificates. No completed original certificates available. Inspector will recheck at next inspection.