BURGERFI

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./two new employees/form emailed to manager. Employees signed form immediately/ Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./blanched fries on rack with time marked but no written plan/emailed to manager/form filled immediately/ Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificates missing date of birth.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blanched fries cart wheels soiled with grease build up. Fry station reach in cooler gasket soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./fry station reach in cooler interior soiled.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched./knives at customer self service station.

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./one new employee at cook line with no proof of employee's reporting agreement. Form emailed to manager on duty.

Intermediate - No soap provided at handwash sink. Front counter and kitchen cook line hand sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./blanched fries with 4 hours marked but no written plan available. Form emailed to manager on duty.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food stored over breaded onion rings, walk in cooler. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation./kitchen cook.

Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen cook. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed/entire kitchen floor soiled with grease.

Basic - Standing water in bottom of reach-in-cooler./cook line reach in cooler with standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./sugar container at back kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over opened dressings and pickles, walk in cooler/ Corrected On-Site

High Priority - Toxic substance/chemical improperly stored./hand soap stored over single service cups, front counter/ Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured./front counter.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.