Burger Hill

*07 Food safe, good condition, unadulterated, and honestly presented

seal/tide open bags of chickens in freezer

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

*28 Date marking > 24 hrs,on site,temp 41F

all foods in cooler

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*32 Damaged Equipment

broken base in freezer

*34 Outer openings:closing holes, gaps

seal open gaps for the back door

*02 Cold Hold (41øF/45øF or below)

Cold hold at production area of kitchen not maintaining proper temperatures. Foods should be kept in cold hold at 41°F or less. Sliced tomatoes 53.2°F Lettuce 55.8°F

*28 Date marking > 24 hrs,on site,temp 41F

Please date mark employee processed or opened foods. Opened packaged of cheese not date marked in walk in cooler.

*43 Clean vent syst:Intake/exhaust air ducts

Air intake for air conditioning shows build up of dust and lint.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cooked ground beef and manufactured chili stored over lettuce.

*19 Hand sink water temperature below 110'F

Hand wash sink at 102.7°F. Hand wash sink should be at least 110°F

*10 Equipment and Utensils Sanitization

Under no circumstances should a toilet bowl plunger be used in a commercial kitchen. If drains become clogged, please use a plumber's snake to clear the line. If drains consistently get clogged, ple

*45 Unnecessary articles prohibited

Please do not use a toilet bowl plunger in a kitchen. Toilet bowl plungers are designed for a single purpose, which is not in any area of a kitchen. If lines are clogged use a plumber's snake or p

*19 Water & Plumbing in good repair- per code

Standing water at floor drain near three compartment sink.

*43 Light bulbs, light shields provided

Florescent lighting missing shielding near hand wash sink near production area.

*42 Nonfood-contact surfaces material

Shelving in walk in cooler showing rust. Such surfaces should be smooth, non absorbent, and easily cleaned and sanitized.

*10 Equipment and Utensils Sanitization

After speaking with management, equipment and surface sanitization was not part of opening or closing procedures. Please review manufacturer's directions on bleach container to prepare sanitizing s

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Sleeves of raw ground beef stored over ice cream mix in walk in cooler.

*05 Rapidly reheat 165øF for hot holding

Gravy had been taken from cold hold and put into hot old. Product was only at 90.2°F in hot hold at time of inspection.

*20 Grease Trap Tickets

Most recent grease trap record is from August 2017

*29 Food thermometers provided and accessible

IN SMALL RIC BY GRILL

*39 Keep utensils handles upright or protected

TONG HANDLES FOR CONDIMENTS CAN NOT TOUCH THE CONDIMENT TONG FOR SLICED TOMATO RESTING ON TOMATOES

*31 No soap at handsink

*43 Light bulbs, light shields provided

FIX BROKEN LIGHT SHIELD IN KITCHEN LIGHT SHIELD IN DRY STORAGE

*37 Storing the food where it is not exposed to splash, dust, or other contamination

AT HAND SINK ON GRILL SIDE

*28 Date marking > 24 hrs,on site,temp 41F

ALL FOOD IN WIC GROUND BEEF IN WIC

*42 Dirty nonfood contact surfaces

CLEAN FOOD DEBRIS FROM PAPER BAG AND UTENSIL HOLDERS

*19 Water & Plumbing in good repair- per code

FIX LEAK AT FRONT MOP SINK FIX SLOW DRAIN AT FLOOR DRAIN BY 3 COMP

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 51 DEGREE F

*03 Food products not maintained at 135øF or above

GROUND BEEF 96 DEGREE F

*31 Individual, disposable towels

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

WITH HAMBURGER BUN

*10 Clean Sight and Touch

ICE GUARD AT ICE MACHINE

*39 Keep utensils handles upright or protected

SINGLE SERVICE UTENSILS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AND LABEL ALL EMPLOYEE ITEMS

*44 Trash can provided for papertowel waste

*37 Storing the food where it is not exposed to splash, dust, or other contamination

SPLASH GUARD AT HAND SINK

*43 Light bulbs, light shields provided

IN DRY STORAGE