Certified Burgers and Beverage

Observed one of the ice cream machine wells was holding base (dairy based) at a temperature of 47F at the time of this inspection. COS: Discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to avoid contamination.

Observed two containers with prepared on site honey mustard being held past their 7 day expiration time (exp. 01/21/2026) in the walk in cooler at the time of this inspection. COS: Items discarded. CA: A food that requires datemarking shall be discarded if it exceeds 7 days from prep time.

Observed an employee cell phone being stored in clean dish rack at the time of this inspection. COS: Item removed. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed multiple pitchers with water and sweet tea being stored uncovered by the soda fountain at the time of this inspection. COS: Management discarded beverages. CA: All food must be stored covered to avoid vertical contamination.

Observed both sanitizer buckets in bar area and soda fountain where displaying a Quat. sanitizer concentration of 0ppm at the time of this inspection. Observed facility's sanitizer dispenser in three compartment sink was producing a Quat. sanitizer solution with a concentration of 0ppm in the main kitchen at the time of this inspection. COS: sanitizer dispenser was provided with a new Quat. sanitizer jug, and sani buckets were refilled with fresh sanitizer. CA: Quat. sanitizer solution shall be kept within the allowed concentration range of 200ppm to 400ppm to avoid contamination.

Observed staff member did not store rag in sanitizer solution immediately after wiping prep top cooler cutting board in the main kitchen area at the time of this inspection. COS: Management stated staff will be retrained on proper in-between cleaning procedures. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

Observed that facility did not have chlorine test strips at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed dishwasher in bar area was operating with an empty detergent jug at the time of this inspection. COS: Management replaced detergent. CA: The mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.

Observed during the course of this inspection that the facility had an ice scoop located at the drink station that was being stored inside a container of old water with floating particles inside of it. COS: Scoop and container were removed from service and cleaned/sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces and storage containers are cleaned frequently enough to keep them clean to sight and touch.

Observed during the course of this inspection that the facility potato slicer displayed significant old food buildup on it. COS: Unit was cleaned/santiized. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized frequently enough to keep them clean to sight and touch.

Observed during the course of this inspection that multiple staff members were using damp/soiled wiping cloths and not immediately storing them inside of sanitizer. CA: Glynn EH instructs management to train staff that once a cloth is soiled it must then be stored inside of chemical sanitizer.

Observed during the course of this inspection that the facility had hanging fly traps that had accumulated multiple dead pest inside of them inside of the main kitchen area. CA: Glynn Eh instructs management to train staff that pest control devices must be removed from the facility once they have served their purpose and collected dead pest on them.

Observed during the course of this inspection that the prep top cooler located next to the walk in cooler was holding tcs food items above 41 deg f. COS: Foods were discarded. CA: Management stated that they are ordering a new unit and will not put tcs food items in the malfunctioning unit moving forward.

Observed during the course of this inspection that the facility ice machine had a significant amount of black buildup inside the unit. COS: Ice was discarded from the unit and unit was removed from service. CA: Management stated that the ice machine will not be used until all internal surfaces has been washed/rinsed/ and sanitized and will work with the service provider to increase the cleaning frequency.

Observed during the course of this inspection that the facility had an elevated level of flying pest in the facility. CA: Management stated that the facility will be acquiring a new air curtain for the back door to keep flying pest out of the facility.

It was observed during the course of this inspection that the facility dishwasher located in the bar area was not dispensing an appropriate level of sanitizer. COS: Management discontinued use of the machine. CA: Management stated that all bar glasses will be washed in the main kitchen 3 compartment sink and dish machine until repairs are made.

It was observed during the course of this inspection that the facility had multiple handwashing sinks in the main kitchen with no signage displayed identifying the sinks as handwashing sinks or reminding employees to wash hands. CA: Management stated that all handwashing sinks in the facility will be supplied handwashing signage.

Observed during the course of this inspection that the facility had a large box of dinner napkins stored on the floor in the storage area next to the restrooms. COS: Management elevated the box. CA: Management stated that staff will be trained to not store single service items directly on the floor and management may finds shelving to help keep items elevated.

Observed during the course of this inspection that the facility had multiple condiment containers improperly dated ranging from 06/05 - 06/22. CA: Management had all items dated with the appropriate discard date for the dates the condiments were prepped.

Observed during the course of this inspection that the facility had ice scoops and other utensils stored in room temp water. COS: Management discarded the water and had the utensils cleaned and sanitized. CA: Management stated that moving forward utensils would only be stored in water at temps above 135deg f or below 41 deg f.

Observed during the course of this inspection that the facility had non handled cups being used in the sugar bin. COS: Management removed the cups. CA: Management stated that they will re train staff to only use scoops with handles that can be stored above the product with all food items.