CAMPUS BURGERS

Observed employee switching gloves and did not wash hands before putting on new gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Specialist informed employee about washing hands and washed hands.

Under counter refrigeration by the cook line was measured at 44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced if temperature does not go down.

**REPEAT VIOLATION** Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

**REPEAT VIOLATION** 1. In the 4-drawer refrigeration unit, measured multiple raw beef patties from 43-48F. Per employees, the beef patties were transferred from the walk-in cooler to the 4-drawer refrigeration unit than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per employees, raw beef patties will be cooked, served, and replaced every hour. Recommend to turn down all refrigeration units to maintain foods at 41F or below. 2. In the hot holding warmer, measured hamburgers and fries at 108-115F. Per employees, hamburgers and fries were cooked and moved to the warmer less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Observed hamburgers and fries were served within 15 minutes of temperature measurement. Facility cooks burgers in batches and practices a "first-in, first-out" policy. Completed TPHC procedure for cooked burgers and fries during inspection.

1. In the 4-drawer refrigeration unit, measured multiple raw beef patties from 43-49F. Per employees, the beef patties were stocked less than 1 hour prior to temperature measurement. In the 2-door preparation unit, measured cheese from 45-67F. The cheese is overstacked above the insert cooler line. Per PIC, cheese is transferred as needed and was moved from the walk-in cooler less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, raw beef patties and cheese will be cooked, served, and replaced within an hour. Any remaining beef patties and cheese after 4 hours will be discarded. Facility to rearrange cheese and ensure that all pieces are making direct contact with insert cooler. Recommend to turn down all refrigeration units to maintain foods at 41F or below throughout service. 2. In the hot holding warmer, measured hamburgers and fries from 110-125F. Per employees, hamburgers and fries were cooked and moved to the warmer less than 10 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Observed hamburgers and fries were served within 10 minutes of cooking. Facility practices a "first-in, first-out" policy. Recommend to turn up the temperature on the food warmer.

Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In the back patio area, at the hand sink by a server station, there were no paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the tri-fold dispenser at time of the inspection.

The dumpster enclosure has an accumulation of rodent droppings and were left uncovered. [CA] Refuse containers shall be covered at all times when not in use and enclosures shall be kept clean and free of debris.

Rodent droppings were observed throughout the facility. Per PIC, they recently switched pest control service. [CA] The facility shall be kept free of animals, pests, and vermin. Clean and sanitize ALL affected areas.

In the small prep room, on the bottom storage space of a prep table, a bulk bag of flour was found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

On the side of the premises, behind a fence door, there is an outdoor storage area where the facility has a three door upright cooler storing prepackaged drinks. [CA] Equipment shall be stored within an approved facility to prevent contamination. Move the cooler inside the permitted facility or remove.

At the front counter, near the cash register, quaternary ammonia solution measured at 100 PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

The fans guards in the left walk in cooler have an accumulation of dust. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

REPEAT VIOLATIONS: 1. A Food Safety Certificate is unavailable upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food Handler Cards are unavailable upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Failure to comply with repeat violations will result in further enforcement from this department.

Facility offers several items (side of eggs, huevos rancheros, etc) for sale that do not disclose they are served undercooked. [CA] Add the disclosure to these items on the menu in conjunction with the existing consumer advisory.

In the back of house area, on a plastic rack, dishware stored in a clear plastic tub were contaminated by rodent droppings. [CA] The food contact surfaces of equipment and utensils shall be kept clean and free from contamination. [COS] Staff washed, rinsed, and sanitized the affected items.

In the kitchen area, on a speed rack near the fryer, a tub of cooked and cooled potato wedges were measured between 46-52°F. Per staff, they leave the fries out for a couple hours during rush and cook fries by order. Per cook, they removed from the walk in about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes were moved to the walk in cooler for rapid cool down.

In the patio area, at the hand sink, there is no hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

On the side of the premises, behind a fence door, there is an outdoor storage area where the facility is storing several pieces of unused equipment and has a general unkempt clutter. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Clear the area of unused items and organize.