BURGERFI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times./empty container inside cook line hand sink/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./blanched potato fries sitting at room temperature at 55F, out for 30 minutes per manager/moved back to walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing bracelets on right wrist while cooking at cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flour container exterior soiled.

Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink.

Basic - Working containers of food removed from original container not identified by common name./flour container, kitchen/ Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./whipped butter 49F, bacon 49F cold holding overnight in cook line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter 49F and bacon 49F stored overnight in cook line reach in cooler.

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 copy to manager.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.

Basic - Working containers of food removed from original container not identified by common name./flour container in prep room/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind preparation sink in the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled nozzles at tea machine at dining area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored in shelf by three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets - walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat pickles in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled under preparation table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./hot dog 44F, less than 4 hours per manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter soiled.

Intermediate - Records/documents for required employee training do not contain all of the required information./some employee's certificate missing date of birth.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./opened milk shake in walk in cooler/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./half and half 47F overnight front small reach in cooler, discarded by manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./half and half 47F, front counter small reach in cooler overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions 115F, cooked mushrooms 120F, hot holding unit/cooked 20 minutes ago per manager, reheated to 189F and 203F. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured./near back door.

Basic - Equipment and utensils not properly air-dried - wet nesting./containers on storage rack.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes and leafy greens stored over sliced tomatoes, walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle./front counter hand sink/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./seasoned flour bin under kitchen prep table/ Corrected On-Site Repeat Violation