BURGER LOUNGE

Facility has high temperature dish machine but does not have method for measuring dish surface temperature. Observed utensil surface reach 160F during inspection. [CA]: Provide a testing method (ie thermo labels/stickers or thermo disc) for measuring dish surface temperature.

Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Ranch in small to-go containers stored in insufficient ice bath measured at 55F. Ice only touching the bottom of sauce containers. Manager stated ranch was placed in ice bath approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. Ensure food items are sufficiently submerged in ice bath. [SA]: Ranch relocated to walk in cooler to cool down.

At the front cashier area, utensil observed stored in a container filled with stagnant water without temperature control. [CA]: Utensils may be stored in clean stagnant water if the water is maintained at 135F or higher. Alternatively, utensils can be held in clean, dry containers, or in containers of water in which cold water flows into and drains from the container at a rate sufficient to flush away loose particles from utensils.

At the cookline, employee with gloved hands handled raw beef patty, changed gloves, and proceeded to return to prepare food without properly washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Manager instructed employee to remove gloves and wash hands.

Water temperature at 3 comp sink measured between 99F - 101F. Maximum water temperature at prep sink measured at 99F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. All hand sinks at the prep lines measured below 100F. [CA]: All hand sinks shall be able to provide at least 100F of warm water at all times.

At the cook line, raw shell egg was stored directly above bread in the under counter cooler. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Food handler training for employees not provided. [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.

Missing testing methods for Chlorine and Quat Ammonium sanitizer. [CA]: Provide testing methods for Chlorine and Quat Ammonium sanitizer (ie. test strips).

In the walk in freezer, two tubs of ice cream stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor.