BURGER SPOT #2

Basic - Open dumpster lid. Both lids of dumpster left open. Manager closed the lids during this inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket near cookline quaternary 100ppm. Manager emptied and refilled the bucket, then quaternary 300ppm. Corrected On-Site

High Priority - Live, small flying insects found One fly flying behind front counter.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at red hose connection near back door of kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle portion of ice machine door soiled with sticky substance.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pan of gravy at cookline indicated as being held on time without time mark. Manager stated the gravy was prepared at 7am and added proper time marks during this inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect sitting on top of foam takeout cup at front counter. Manager discarded the foam cup during this inspection. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape stuck on front of reach-in cooler near cookline.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers soiled with grease.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken tenders stored in pan at cookline missing time mark. Manager stated the chicken tenders were being held using time as a public health control and that it was placed in the pan approximately 10 minutes prior. Manager had employee add proper time mark during this inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth bucket at cookline 500+ppm. Employee diluted sanitizer with water, then 200ppm. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Several missing floor tiles in dry storage room.

Basic - Food stored on floor. Container of cooking oil stored directly on floor at cookline. Employee placed oil on shelf inside storage area during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine behind front counter soiled with mold-like substance. Employee began cleaning fountain machine during this inspection. Corrective Action Taken Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline touched pants with bare hand, wiped down prep area with sanitizer, then put on gloves and proceeded to continue preparing food at cookline. Manager had employee stop and wash hands before continuing work at cookline. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Cracked plastic pan on shelf above three-compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine at front counter soiled with mold-like substance.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sausage Pattie's on cookline held on time not discarded at the end of its 4 hour period. Employee discarded sausage during this inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic pans on shelf in kitchen above three-compartment sink not inverted. Manager inverted pans during this inspection. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf above single-use utensils and ketchup packets in kitchen. Manager moved solution to the bottom shelf during this 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. Item held on stove top next to grill: sausage (95F - Hot Holding). Employee stated item was placed in warmer 20 minutes prior to temperature being taken. Employee reheated item, 178F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector inside of ice machine. Hot water nozzle on coffee machine behind front counter. Repeat Violation

Basic - Missing drain plug at dumpster.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen shake machine: shake mix (48°F,49°F - Cold Holding). Employee stated item was placed in shake machine 45 minutes prior to temperature being taken. Manager placed bags of ice in shake machine to reduce temperature to 41°F: shake mix (40°F,41°F - Cold Holding. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on cook line: potatoes (117°F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Employee voluntarily discarded item. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on left faucet in mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from grill on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to ice machine. Manager placed towels in dispenser. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 10°F. Manager calibrated thermometer, 32°F. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor underneath three compartment sink.

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 50 ppm. Employee changed sanitizer water, 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed one tray of cut onions 53°F kept overnight in Reach in Cooler with an ambient temperature of 57°F also half a jar of mayonnaise kept overnight in the same Reach in Cooler at 56°F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance building up in bottom of drink dispenser

Basic - Observed one Dead roaches on premises in dry storage room behind establishment.se