CHIVAS BURGER

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning - From follow-up inspection 2025-12-01: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-06-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided PH test strips. Showed operation the correct test strip used for chlorine. Corrective Action Taken Warning - From follow-up inspection 2025-06-27: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-06-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer gasket torn, freezer located next to the hand sink. Warning - From follow-up inspection 2025-06-27: Time Extended

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation Warning - From follow-up inspection 2025-06-27: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided. Warning - From follow-up inspection 2025-06-27: Time Extended

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster at time of inspection. Provided operator with poster via email. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler observed raw chicken over raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler observed cut lettuce (50F - Cold Holding); cut tomatoes (55F - Cold Holding), as per employee less than 4 hours, employee placed food in ice to rapidly cool down. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided PH sanitizer kit. Instructed employee which test kit to buy for chlorine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No copy of latest inspection report available.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in the reach in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container inside of the hand wash sink. Container was removed. Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Operator turn on the battery to provide hot water. Final temperature 106°F . Corrected On-Site

Intermediate - No running water at three-compartment sink. Operator turn on the water. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory was provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turn on the pump and heater. Final temperature 109°F. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink not used, blocked with a table. Manager removed the table. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles stored on the driver space next to the window.