BURGERMEISTER

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese and butter inside reach in cooler at cook line. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between 3 compartment sink and wall.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), chef replaced chlorine. Final reading Dishwasher (Chlorine 50ppm). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese and butter inside reach in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F - Cold Holding) at cook line on top of plastic container lid, as per chef for approximately 1 hour prior. Coached chef on correct procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (113F - Hot Holding) inside steam table, as per chef for approximately 1 hour prior. Chef placed steam table to a higher temperature. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef unaware of dishwasher minimum ppm concentration.

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

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

Basic - Equipment in poor repair. Observed gasket inside reach in freezer at cook line in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket at 0 ppm, chef replaced solution and final reading is (Quaternary 200ppm). Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair by storage room.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go box not inverted stored at rack by cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table across cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed No thermometer inside reach in cooler next to handsink at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling vents soiled by dishwasher area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at preparation area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (53F - Cold Holding); Raw beef patties (54F - Cold Holding). As per chef, less than 3 hours. Chef moved products to reach-in cooler for rapid cooling and placed them in a metal pan with ice for additional cooling. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled at preparation area.

Basic - Current Hotel and Restaurant license not displayed. Observed posted license from October 1, 2023.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine at preparation area with a 0 ppm chlorine concentration.

Basic - Equipment in poor repair. Observed reach-in cooler drawer at cookline in disrepair. Drawer can not fully close.

Basic - Observed accumulation of black/green mold-like substance in the interior of the ice machine at front kitchen between both reach-in coolers.

Basic - Stored food not covered. Observed chicken wings not covered while stored at reach-in cooler at cookline entrance.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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. Poster provided via email. Corrective Action Taken

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. Form provided via email. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter next to the ice machine not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar entrance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed eight packages of vacuumed seal mahi-mahi in the front line reach in cooler at a temperature of 38°. The chef opened the packaging. Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil container stored on the flo at storage area. Warning - From follow-up inspection 2022-12-06: Observed cooking oil container stored on the floor at storage area. Time Extended