BURGER SHACK

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes and after without wash my hands employee handled clean and sanitized metal lids to place in drying rack, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and itched neck after without washing hands employee handled containers of food on flip top cooler, discussed with employee who washed hands. Corrected On-Site Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary - 400+ppm) discussed with operator to correct to 200ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table commercially processed cheese sauce (125F - Hot Holding) per operator product held in unit for approximately 4 hours, discussed with operator see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked wings (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 15 minutes, discussed with operator cold holding requirements, operator moved over stacked portion to walk In freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table commercially processed cheese sauce (125F - Hot Holding) per operator product held in unit for approximately 4 hours, discussed with operator see stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked wings (78F - Cooling) at 3:00 since 1:30 to 75F at 3:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator to remove lid from product and place in walk in freezer to rapid chill. Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu Jersey burger served with undercooked fried egg on top, menu item does not identify product as containing a raw ingredient discussed with operator to add asterisk to menu item. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup stored in rice used to scoop and portion rice, discussed with operator who discard cup. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. In kitchen multiple oil jug containers stored on floor, discussed with operator to remove jugs from floor. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line clean knife stored in between coolers and prep table, discussed with operator who removed knife. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in low boy cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator unable to fix; three compartment set up Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over washed vegetables like carrots and celery in walk-in cooler Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (140-90F - Hot Holding); marinara (128F - Hot Holding)in steam table ; food not stirred and opening not covered ; operator placed on stove to reheat to 165 F ; food out of temperature for approximately 30 minutes; Corrective Action Taken

Basic - Bowl used to dispense parmigiana cheese

Basic - Food stored on floor- bucket of pickle in walk-in cooler and tub with French fries bags in walk-in freezer Stored properly Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator unable to fix; switched to three compartment sink Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went outside came back in tog he'd clean utensils; didn't change gloves or washed hands; Employee put gloves on started$ working with food without washing hands first; Manager educated; employee washed hands and changed gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pick de gallo (43-45F - Cold Holding); at cold holding unit at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; cooked poblano peppers ranch dressing (47F - Cold Holding);in dressing bottle at cooler #2; as per operator food not prepared or portioned today; bottle in double pan; operator placed in ice; food out of temperature for approximately 1 hour; Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- egg wash from cracked raw shell eggs at cook line; food out since 10:00; chart listed on reach in cooler indicated specific times (11:00-3:00); establishment is not properly monitoring/ tracking time; manager time marked 10:00 am; Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (44-45F - Cooling)at 11:00 to 44-45 F at 11:33 since 10:00 ; at reach in cooler at cook line; at this rate food will not reach41 F or below; all food moved to walk-in cooler; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- slicer and cutting boards heavy accumulation of mold like substance

Basic - Employee eating in a food preparation or other restricted area- drinking at cook line; Educated

Basic - Food stored on floor- case of oil by reach in cooler at cook line

Basic - Soiled dry wiping cloth in use- at prep station by slicer; operator placed in sanitizer bucket; Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Food stored in ice used for drinks. See stop sale. Employee drink in ice machine 2 pounds of ice removed. Warning

High Priority - Food stored in ice used for drinks. See stop sale. Employee drink in ice machine 2 pounds of ice removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw skirt steak over cooked ribs and Brussels sprouts - skirt moved to raw section of walk in cooler. Corrected On-Site Warning

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. hot line make table - portioned roasted corn (48F-51 - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. expo station reach in - French onion dip (50F - Cold Holding); Cole slaw (49F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. fry station - egg wash (71F - Cold Holding) sitting in melted ice bath more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned roasted corn (48F-51 - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. expo station reach in - French onion dip (50F - Cold Holding); Cole slaw (49F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. fry station - egg wash (71F - Cold Holding) sitting in melted ice bath more than 4 hours - see stop sale. Reviewed TPHC procedures and emailed copy to operator. Corrective Action Taken Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during inspection. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quinoa salad prepared on Monday no date mark - operator date marked. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverages form prep surfaces in kitchen. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soufflé cup in quinoa salad roasted corn operator removed. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream at 52 degrees, cheese at 53 degrees, sliced tomatoes at 53 degrees/prep cooler#2/cookline/over 4 hours stored.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cheese at 53 degrees, sour cream at 52 degrees, sliced tomatoes at 53 degrees/prep cooler#3/cookline/over 4 hours stored.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen

Basic - Bowl or other container with no handle used to dispense food. Quinoa, cut tomatoes/prep cooler#1/kitchen

Basic - Food stored on floor.oil/shortening container/cookline/corrective action taken/operator stored oil/shortening container properly. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit.prep cooler#2/cookline/corrective action taken/operator installed new thermometer. Corrective Action Taken