BURGERFI

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in kitchen missing shield.

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulation of grease and dust.

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

Basic - Insect control device installed over food preparation area. Repeat Violation

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

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee tying his apron and touching pants with gloves on and proceeded to engage in food preparation without handwashing or changing gloves. Employee was coached on proper glove change and hand wash procedures. Corrective Action Taken

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

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed hood filters were removed while cooking procedures were in place at cook line. Employee placed hood filters back above cook line Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed insect control device stored over milkshake prep table. Repeat Violation

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

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

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. Observed blanched fries not time marked. Fries were located on prep shelf. As per manager fries had only been out for about an hour. Educated operator on how to properly use time as of public health. Manager added time marking. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to hose bibb.

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/ Observed 4+ employees engaging in food preparation with no certified manager present at time of inspection.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on kitchen equipment and behind grill.

Basic - Single-service articles improperly stored. Observed take out bags on floor behind front counter.

Basic - Standing water in bottom of reach-in-cooler. Located in front of grill.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee utilize personal cellphone, then put gloves on without washing hands and engage in food preparations, touched burger buns.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed establishment open and operating without a license from the Division of Hotels and Restaurants. Observed establishment operating before receiving satisfactory inspection. Corrected On-Site

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. Observed fries not time marked.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for French fries with no written procedures. Manager was provided written procedures. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled through kitchen and 3 sink compartment area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone stored on reach in freezer in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engage in milkshakes preparation with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer located in front of wall in cooler.

Basic - Insect control device installed over food preparation area. Observed insect control device stored over single service items near 3 compartment sink and at beverage station.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed shelf underneath flat top grills with heavy accumulation of old food debris.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket of wet wiping cloths in chlorine stored on floor entering kitchen.