INCREDIBLE BURGER

CFSM certification not posted in public view. Only observed on cell phone. CA: The original CFSM certificate shall be posted in public view.

Observed no soap at front food service hand sink. COS: soap supplied CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed cut lettuce cooling to top portion of prep cooler and above the cooler line. Discussed placing lettuce into separate containers to they are not filled post the top and to make and ice bath. COS: ice bath made for lettuce. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

Food service permit not posted or available. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed inspection report from 8/4/23 100/A posted instead of most recent report 70/C from 4/4/25. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed floors and walls in main kitchen and front food service area unclean to sight with food debris and grease build=up. CA: All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed ground beef (54F, 48F and 56F) and cut lettuce(69F)stored at prep top cooler not holding a TCS food temp of 41F or below. Cooler lid is left open.
Corrective Action:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected onsite: Ground beef and cut lettuce were discarded by PIC.

No CFSM posted at time of inspection. Corrective Action: 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Corrected onsite: CFSM was shown to inspector. Advised to have posted

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Corrective Action: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Flyer was given to PIC and advised to have EPA approved chemical for reopening inspection.

Observed 3 chemical spray bottles without labels. Corrective Action: 511-6-1.07(6)(f) - Poisonous or Toxic Materials Containers, Prohibition (P) (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, equipment, utensils, linens, single-service or single-use articles. P Advised to label all spray bottles.

Observed single use cups, buns and cheese sauce stored directly on the floor in main kitchen. Observed buns and onions stored on floor inside walk in cooler. Corrective Action:511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. (iii) At least 6 inches (15 cm) above the floor. Corrected onsite: All items were discarded by PIC.
Corrective Action:511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor Advised to have all food for sale placed at least 6 inches from floor.

Observed several live adult and baby roaches in main kitchen under deep freezer, inside deep freezer, under equipment storage rack. Observed several dead adult and baby roaches inside deep freezer, walk in cooler, meat and vegetable sinks. Corrective Action: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Facility voluntary closed to remove all pest and clean and sanitize location.

Current food service permit not paid. Corrective Action: 511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Inside of walk in cooler unclean to sight with heavy debris build up. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Observed floors, walls and ceiling in main kitchen and front service area unclean to sight with heavy debris and grease build up. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Advised to have deep cleaned and increase cleaning frequency.

Observed clutter stored in front service area that shall be removed. Corrective Action: 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter Advised to remove clutter.