BURBOWL

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes in the upright refrigerator next to the mop sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a speaker on top of the sink. Observed a plastic container on the hand washing sink next to the grease tank.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand washing sink in the corner.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice next to the preparation reach in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and front counter area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the preparation cooler.

Basic - Equipment in poor repair. Observed the preparation reach in cooler and upright cooler gaskets torn.

Basic - Food stored on floor. Observed a large container of cooking oil on the floor and a large bag of rice in the kitchen.

Basic - Hole in or other damage to wall. Observed a hole in the wall by the dry storage area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed on the fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed in the dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of chicken breast thawing at room temperature in a metal pan.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker at mop sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned ground beef, sliced raw chicken, cut tomatoes, and corn, according to employee opened or prepared the day before no date labeled.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. Observed by mop sink water on the floor.

Basic - Food stored on floor. Observed cases of mayonnaise and ketchup stored on the floor at storage area, and cases of water bottles by front counter on the floor.

Basic - Hole in or other damage to wall. Observed hole in the wall at preparation area. Repeat Violation

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing Air freshener, no labeled. Manager labeled spray bottle. Corrected On-Site

Basic - Hole in or other damage to wall. Observed on paper storage area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on refrigerated table. Manager put a new thermometer on unit. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above steak and cooked pork inside reach in cooler drawer on cook line. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shelf near cook line-chicken wings (81°F - hot holding at room temperature ); chicken tenders (83°F - hot holding at room temperature )

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed flan and pudding stored inside reach in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris/mold-like substance. Observed can opener soiled. Observed reach in cooler shelves soiled with black debris in back kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed stool blocking hand sink and food equipment inside hand sink. Operator removed. Observed garbage can blocking hand sink on front counter. Sinks were made accessible at time of inspection. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed flan/puddings stored inside reach in cooler with no labels.

Basic - Food not stored at least 6 inches off of the floor. Observed bag of rice stored on the floor inside kitchen.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer inside reach in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Observed hood filters soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork defrosting at room temperature.

Basic - Unsealed concrete floor in food preparation, food storage area near mop sink.