HELLA GOOD BURGER

Cheese sauce was found reheating in the steam table and measured at 100F throughout. Per cook, it had been about 30 minutes. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Cheese sauce was move to the flat grill to reheat to 165F.

The three door undercounter cooler was in disrepair and measured at an ambient of 46F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. Staff were observed putting a raw beef patty on the grill then open the lid of the prep cooler to assemble the buns and toppings. 2. Staff were observed rinsing hands with cold water and no soap after handling raw meat. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH staff instructed staff to stop before touching any food. EH staff educated employees on proper handwashing technique.

The CO2 tanks were unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

The sanitizer basin had a plastic wrapped strainer as a drain plug. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Quaternary ammonia solution in the three compartment sink measured at 0 ppm. The bottle of sanitizer connected to the automatic dispensing system was not a concentrated version, but a ready to use mix. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Staff provided chlorine to make a chlorine solution for sanitizing. Staff were educated on the minimum 30 second contact time in the chlorine solution as opposed to the 60 second minimum with quaternary ammonia.

Observed potentially hazardous food to measure in the temperature danger zone located in the drawer cooler (cheese 44F). Per staff, the cheese was recently loaded into the unit about 20 minutes prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of refrigeration when possible.

Measured for chlorine and quat in the sanitizer bucket and both strips showed measurements at 0ppm. [CA]

Lack of hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

1. Observed Vermin: Documented in the following areas: 2 live adult cockroaches found on wall adjacent to food preparation refrigerator. Spotting found on wall at crack/crevice near live cockroaches. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Alena Aaron, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the kitchen area, at the flat grill, staff were observed contaminating a container of raw cut onions by handling them with gloves used to handle raw meat. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Onions were VC&D. See VC&D report.

Near the soda dispenser there is a canister of CO2 that is unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

1. In the kitchen area, at the deep fryer, chicken tenders were observed to be cooling in the fryer baskets. Chicken tenders measured at 150°F and had been finsihed cooking for about 20 minutes. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. 2. In the back of house area, at the undercounter cooler prep surface, a clear plastic container of chicken tenders was observed to be cooling. Tenders measured at 155°F and had been done cooking about 15 minutes prior. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Chicken tenders were moved to sheet trays to lay flat on the speed rack.

1. In the kitchen area, near the deep fryer, criss cut and straight cut fries were observed to be held out of temperature control on a speed rack. The fries measured at 47°F and 60°F respectively. Per staff they placed them there about 15-25 minutes prior. 2. In the back of house area, at the undercounter cooler, raw beef was measured between 44-47°F. Per staff they were delivered about 3 hours prior. Internal ambient air measured between 45-47°F. 3. In the kitchen area, at the flat grill, a container of grilled onions was measured at 60°F. Per staff they removed it from the cooler about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Both fries were moved back to working refrigeration equipment to rapidly cool down. [COS] 2. Some of the beef boxes were moved to a different cooler as it was very full. Internal temperature of the cooler was measured at 37°F. [COS] 3. The onions were returned to the cooler to rapidly cool.

1. In the kitchen area, near the burger building station, staff were observed donning gloves without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands before donning new gloves. 2. In the kitchen area, at the flat grill, staff were observed grabbing a raw beef patty from the drawer cooler, placing it on the grill, pinching salt from a container with the same gloves, and grabbing raw onions to place on the beef patty. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector educated staff to chnage their gloves and wash their hands when switching tasks from handling raw animal meats to ready to eat foods.

In the back of house area there is a house hold chest freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Some of the staff's food handler cards have expired. [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.