Express Burger and Grill

During inspection observed grill equipment and grill vents heavily soiled with old food debris and grease accumulation. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. PIC advised to clean vents and grill area using a SOP for routine maintenance.

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.

Observed employee belongings stored on an unmarked shelf with no way to differentiate between employee food and customer food. CA- PIC will label employee belongings shelves for food and personal items.

511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Observed several flies in dry storage and near freezers in back of kitchen. CA- PIC will have exterminator come to premises and inspect what is attracting flies to back of the kitchen.

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:

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.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. CA- PIC posted score in public view.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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 employee belongings stored on an unmarked shelf with no way to differentiate between employee food and customer food. CA- PIC will label employee belongings shelves for food and personal items.

511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Observed lettuce and tomato at self service station holding between 45-50 F. Observed cheese on cook like held at 62 F. PIC discarded. 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

Observed several items throughout kitchen with no date mark. TCS discarded. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Observed flies throughout kitchen and self service area. PIC has exterminator to address problem. 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.

During routine inspection observed spices and flour not properly labeled with common name. Label information shall include The common name of the food, or if there is no common name, an adequately descriptive identity statement. Advised manager to label any spices or flour that is removed from it's original container.

During routine inspection facility failed to provide test strips that were not damaged. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised manager obtain test kit and place in a secure location that will be protected and available for usage.

During inspection observed equipment heavily soiled with old food debris and grease accumulation. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

At the time of the routine inspection, observed personal phones stored next to food items in the main kitchen (no contamination to food items observed). Advised PIC to relocate the phones. Ensure personal items are stored in designated areas separate and away from food and food contact surfaces.