BURGERFI

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top cooked chicken (51F - Cold Holding). Operator states item has been in unit since this morning. Unknown time out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top cooked chicken (51F - Cold Holding). Operator states item has been in unit since this morning. Unknown time out of temperature. Operator put in service call for unit. See Stop Sale

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection

Basic - Ice buildup in reach-in cooler. Observed at left side cook line flip top. Operator called for service Corrective Action Taken

Intermediate - No person in charge present during hours of operation.

Basic - Ice buildup in reach-in freezer. Observed at chest freezer on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water of 73°F at ice cream station. Operator removed to ware washing area Corrected On-Site

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

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

Observed scorch marks around electrical outlet. For reporting purposes only. Next to Reach In cooler located next to Deep fryer

Basic - Ceiling tile missing.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice cream scoop at 113° water at front line .

Basic - Trash receptacles not provided where needed in establishment by the handwashing sink at prep station, Dishmachine area. Employee provided Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....whipped cream 54° , cheese 55° in reach in cooler being less than four hours. Employee moved to another acceptable cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice scoop at front stored at 125° water , employee adjusted hot temperature thermostat Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee washed hands. Corrected On-Site

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/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen prep table. Employee moved. Corrected On-Site