BACK YARD BURGERS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peach cobbler, ; (121-132F - Hot Holding) 1hr in steameell per operator . Operator reheated to 187F for temperature recovery Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operstor inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging on dry storage shelf with paper towels. Operator removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink. At entry to kitchen

Basic - Working containers of food removed from original container not identified by common name. salt pepper mix, blackened seasoning . Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -in blue cheese crumbles. Operator removed. Corrected On-Site

Basic - Ceiling tile missing. -removed for roof repair due to leak.

Basic - Floors not maintained smooth and durable. -areas of missing grout, cove molding holding standing water throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -side 1 assembly cooler. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on walk-in cooler shelves.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -grilled chicken breast removed from grill and placed in steam table, thick end of one piece 149°. Chicken returned to grill to reach 165°. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -vent missing, soiled surface exposed above single service items and dry goods.

Basic - Equipment in poor repair. -gaskets torn on upright French fry freezer

Basic - Garbage, grease on the ground and/or pad around dumpster.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -edges of shelves rusted in reach in cooler at front of cook line with beverages.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese (47F - Cold Holding); blue cheese (46F - Cold Holding) in assembly cooler less than 4 hours.

Basic - Equipment in poor repair. -door hardware broken on assembly line cooler.

Basic - Grease on the ground and/or pad around grease receptacle. -grease receptacle open, overflowing with rain water and grease, grease on ground running into parking lot.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching product in bulk sugar. Corrected On-Site

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. -printed copy for operator, all employees on duty read and signed agreement. Manager will have all other employees read and sign. Corrected On-Site

Basic - Food stored on floor. -cases of fries on floor in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching product in bulk sugar bin. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese stacked above the load line in top of cook line coolers 44-49 less than 4 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked mushrooms cooling approximately 2 hours 67-72f. Unable to determine exactly when bagged hot mushrooms reached 135°f in the cooling process. Operator moved mushrooms to freezer for immediate temperature recovery. Recommend cooling product to 41°f prior to portioning. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw turkey burgers, raw chicken breasts above open box of ground beef in reach-in freezer. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mushrooms from prior day in walk-in cooler sitting on top of/next to cooling mushrooms 48°f. Product moved away from hot product for temperature recovery. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles dusty/soiled around vents on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -small backpack purse on shelf next to mustard, above bag of sugar. Corrected On-Site Repeat Violation

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. -stacks of cups extending beyond top of cup dispenser next to front hand wash sink. Operator removed top of stack so drinking surface of cup protected. Corrected On-Site

High Priority - Employee cracked raw shell eggs or handled other raw animal food and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -grill cook handled frozen raw ground beef, then touched lid of burgers on steam table without washing hands. Observed different employee wearing gloves and touching ready to eat foods lift same lid. Advised, grill employee washing hands after touching raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese in make table less than 4 hours 52f.

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. -impossible burger patties prepped approximately 4 hours ago 50-52f stacked in pan in walk-in cooler. Operator moved to walk-in freezer for immediate temperature recovery. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands on 3 compartment sink. Advised.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with food debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk sugar. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. -ice cream scoop in cup in dipper well, water spigot not flowing into cup to wash away food debris. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on wrapped buns, purse on box of chips. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -bag-in-a-box syrups on cardboard on floor.

Basic - Food storage container/container lid cracked or broken. -corner of pan in make table broken off. Unable to properly sanitize edges that are not smooth.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler has build up of dust/debris.

Basic - Single-service articles not stored inverted or protected from contamination. -single service cups in tall stacks directly adjacent to front hand wash sink.