Whiz-burger

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

Hands clean and properly washed; proper glove use

Adequate hand washing facilities; supplied and accessible

Food contact surfaces: clean and sanitized

Equipment approved; clean; installed, good repair; capacity

Floors, walls and ceiling: build, maintianed & clean

Food storage; food storage containers identified

Proper hot and cold holding temperatures [ date violation corrected: 11/3/2022 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 11/3/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 11/3/2022 ]

Food separated and protected [ date violation corrected: 11/3/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 11/3/2022 ]

Plumbing; proper backflow devices [ date violation corrected: 11/3/2022 ]

Unclean or degraded floors walls or ceilings

Employee eating or smoking

Contaminated or adulterated food

Inadequately cleaned or sanitized food contact surfaces

Improper thawing methods

Inadequate and inaccessible handwashing facilities

Moderate risk vermin infestation

Wiping cloths not clean or properly stored or inadequate sanitizer

Unapproved or unmaintained equipment or utensils

High risk food holding temperature

Moderate risk vermin infestation

Unclean nonfood contact surfaces

Contaminated or adulterated food

Moderate risk food holding temperature