BURGERFI

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to single service items.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Floors in trash area and in mop sink area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needs to be moved to end of splitter

Basic - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken

Basic - Single-service articles improperly stored. On floor in soda closet.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato over ready to eat food items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef at 44F. Manager placed items on ice and . Re-temp ground beef at 42F. Corrective Action Taken

Basic - Food stored on floor. Buckets of potatoes stored on floor inside walk in cooler. Manager removed potatoes and properly stored them. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth sitting on cutting board on cooks line. Employee removed cloth and properly stored it.

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 and the time removed from temperature control cannot be determined. Time was determined and manager time stamped. Corrected On-Site Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine does not function at all. They have a new one ordered, but it is on back order. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on line. Reach in freezer by walk in cooler gaskets.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.

High Priority - Observed: 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 and the time removed from temperature control cannot be determined. Time was determined and it was time marked. Corrected On-Site Priority: High Priority

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

Intermediate - Observed: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reached 158 F with thermometer. Gauge on outside read 191 F. Ran second time and got 166 F and 184 on outside gauge. Corrected On-Site Priority: Intermediate

Basic - Observed: Floor area(s) covered with standing water. In walk in cooler. Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped 130 F. Priority: Basic