BURGER 21 AND BASE OF OPERATION

8-2B: .07(6)(g)Observed quat sanitizer for use in three compartment sink in bar area with a concentration >500 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade to a concentration of 200ppm at time of inspection.

12B: .03(5)(g)Multiple employees observed handling food with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: All employees removed bracelets and washed hands prior to continuing to work.

8-2B: .07(6)(b)Observed 2 spray bottles (degreaser and grill cleaner) of chemicals removed from bulk packaging stored on shelving unit under handwashing sink near ware washing sink observed not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Spray bottles labeled with sharpie as degreaser and grill cleaner at time of inspection.

6-1A: .04(6)(f)Observed several items in the prep cooler directly across from the grill that were above 41° F and held longer than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge discarded the items ( see temp chart).//

8-2B: .07(6)(c)Observed cans of Butane next to milkshake toppings in front prep area.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Person in charge moved the butane canisters under the sink and away from the food.//

10D: .04(4)(d)Observed several containers of food on the cook line and in the stock room without a label.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the containers.//

15B: .05(3)(h),(i)Test strips for Quat testing were expired and not usable.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17D: .07(4)(b)Observed a purse and other personal belongings on a prep table that was prepping dressing near the cash register.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Corrective Actions: Had the person in charge remove the items to a designated area. The prep area was cleaned. //