BURGER FI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked Bacon over sauces in reach-in cooler on cooks line. Operator rearranged. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on cooks line. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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/ 5 employees no manager on site.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal Bowls and Pans

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Front counter sani bucket stored over lids and dressing cups.

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/ 5 working, manager in training has taken test-results are good but no proof. Milagros Escalente-test taken early June.

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 form.

Basic - Standing water or very slow draining water in handwash sink on cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust, or mold-like substance. Both restroom exhaust fans heavily soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1 and is more than 90 days past due. Confirmation 237004658 for license payment Admin Complaint

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cart with clean containers Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Restrooms

Basic - Current Hotel and Restaurant license not displayed. 4/23

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler front counter

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Next to dry storage shelves

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. - torn reach in cooler gasket Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans Corrected On-Site

Basic - ceiling tiles,vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed raw ground beef stored over raw bacon in cook line cooler drawers. 2. Observed raw bacon stored over ready-to-eat plant base beyond burgers in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time temperature control beer batter at 47°- cold holding on ice bath less than four hours as per operator. Recommended time as a public health control for the beer batter. Operator stirred the beer batter and added more ice - second temperature at 41° Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms. Repeat Violation

Basic - Unwashed peppers stored with ready-to-eat food and over clean cut onions in walk-in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. Observed above the kitchen preparation table.