Burger Street

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*45 Drying Mops-air dry

OBSERVED MOP STORED IN DIRTY WATER -AIR DRY MOP

*02 Cold Hold (41øF/45øF or below)

RANCH 53.5F

*43 Clean vent syst:Intake/exhaust air ducts

*34 Controlling pests. Eliminating harborage conditions

fruit flies

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

bbq must be covered to prevent contamination

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw eggs next to limes and lettuce

*45 Premises shall be maintained in good repair

can not have exposed ceiling- fill in holes in ceiling

*43 Light bulbs, light shields provided

bathroom light needs a cover

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

emploee drink in the ric

*32 Maintain in Good Repair

replace soap dispenser at kitchen hand sink

*45 Premises shall be maintained in good repair

exposed wall

*41 Food storage containers, identified with common name of food.

label bilk goods with common name

*39 Keep utensils handles upright or protected

cannot have pitchers in sugar-handle touching the sugar ice scoop handle touching the ice

*18 Toxic items storage adjacent to food/utensils

sanitation bucket next to food

*42 Dirty nonfood contact surfaces

clean napkin holder clean bulk goods containers clean buildup on equiptment

*20 Grease Trap Tickets

must have liquid waste manifest within last 90 days

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

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

raw eggs above lettuce

*10 Clean Sight and Touch

Clean algae/mold in ice machine

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*14 When to wash hands before donning new gloves

Employee did not wash hands before putting on new gloves and changing tasks

*42 Dirty nonfood contact surfaces

clean dust on ceilings, splatter on walls

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*18 Toxic items labeling-non original container

unlabeled chemical spray bottle, chemicals not in their original container must be labeled with common name

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*41 Food storage containers, identified with common name of food.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a written procedure on vomiting , diarrhea.

*47 Health permit posted

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips for the three compartment sink.

*28 Date marking commercially prepared RTE/ TCS food

Provide date marking

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*39 Equipment and Utensils Storage

the spatula wedged in between the three compartment sinks.

*45Physical Facilities Floors,Walls,Ceilings

Seal all the holes in the walls.

*03 Food products not maintained at 135øF or above

par cooked burger of on edge of grill

*45 First Aid

*47 Conditions of Permit-in use of food equipment

*22 Handlers-Certificate Not On Site

keep on site

*21 RFSM - Not On Site

*45 Attachments to walls and ceilings shall be easily cleanable

*28 Original cont. of RTE/PHF/Day1= day of opening

date jalapenos

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

separate employee food