Liberty Burgers

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the floor

*42 Dirty nonfood contact surfaces

clean the bottom inside of the reach in freezer

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

label the squeeze bottles

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off the floor

*21 RFSM - Not On Site

update RFSM

*35 Hair Restraints effective

employees must wear hair cover

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets cant be on the floor, needs to be 6 inches off the ground

*37 Storing the food at least 15 cm (6 inches) above the floor

Food has to be stored 6 inches off the ground

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers (flour)

*29 Sanitizing solutions, testing devices

provide test strips

*37 Storing the food at least 15 cm (6 inches) above the floor

*02 Cold Hold (41øF/45øF or below)

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*29 Cold/hot hold unit thermometer easily viewable

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*31 Handwashing lavatory - accessible

*02 Cold Hold (41øF/45øF or below)

*35 Hair Restraints effective

beard guards needed

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

quat strips needed to test the sanitizing soln for the three compartment sink.

*24 Food Labeling- with common name of the food

*32 Maintain in Good Repair

leaking pipes under the three-compartment sink

*39 Keep utensils handles upright or protected

ice scoop needs to be upright inside the ice machine

*32 Damaged Equipment

replace the air gaskets

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

lowfat milk stored on the bottom of the shelf adjacent to raw bison/meats

*42 Dirty nonfood contact surfaces

dusty fan covers inside the ric

*19 Water & Plumbing in good repair- per code

leaking pipe under the sink in the back area closest to the ofice

*32 Damaged Equipment

air gaskets in the ric

*14 When to wash hands before donning new gloves

Observed the burger cook change gloves without first washing their hands

*35 Hair Restraints effective

Lack of hair and beard restraints

*31 Handwashing lavatory - accessible

Fry cook blocking the hand sink

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

Observed the fry cook consume a beverage in the kitchen and then go back o their food service duties without washing their hands

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held at 46.4 degrees - on the top of the point of usage refrigerator Sliced cheese held at 63.4 degrees without a refrigeration source

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Open can of green chilies on the preparation counter without any mean of refrigeration at 55.8 degrees

*22 Handlers-Certificate Not On Site

*21 Demonstrateion of knowledge by PIC

*14 When to wash hands

All hand sinks were blocked and or without proper supplies therefore employees were not washing their hands - observed employees not washing their hands

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Cooling ambient canned foods on the top of the POUR

*11 Food not re-served after being served or sold to consumer

Refrigerate after opening ketchup reserved

*47 RFSM Certificate - Not Display

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes at 69.1 degrees - top of the POUR

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

*31 Handwashing lavatory - accessible

*34 Outer door: solid,selfclosing,tightfitting

*19 Backflow prevention device - air gap

Ice maker drain

*03 Food products not maintained at 135øF or above

Chili held at 113.5 in a pan on the grill

*36 Dry wiping cloths shall be laundered........

*02 Cold Hold (41øF/45øF or below)

Vegetable patty held outside of refrgeration on the counter at 67.6 degrees

*34 Outer door: solid,selfclosing,tightfitting

Hall way storage room has the door open

*37 Container of food that is not time/temperature controlled for safety may be re-served from one c

Reserving of chipotle ketchup which states refrigerate after opening (This is three times in a row for this violation.

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*39 Utensils, single serve items 6 inches off - floor

Hall way storage

*47 RFSM Certificate - Not Display

*35 Hair Restraints effective

Hair and beard nets

*14 When to wash hands before donning new gloves

*19 Hand sink water temperature below 110'F

*02 Cold Hold (41øF/45øF or below)

Vegetable Burger at 67.6 degrees without refrigeration Cut tomatoes at 63.3 degrees without refrigeration Raw shell eggs held at 82.1 degrees without refrigeration Cheese held at 65.9 degrees witho

*34 Outer door: solid,selfclosing,tightfitting

Back door

*39 Utensils, single serve items 6 inches off - floor

*35 Hair Restraints effective

Hair and beard nets needed

*11 Food not re-served after being served or sold to consumer

Reserving chipolte ketchup

*36 Cloths in-use for wiping between uses stored

*19 Backflow prevention device - air gap

Ice maker in need of an air gap

*18 Toxic items stored above food/utensils

Pest control products stored with food

*43 Light - 10 foot : Walk-in, Dry storage

*31 Handwashing lavatory - accessible