CAMPUS BURGERS

Observed timers for the burgers in the warming unit and fries under the heat lamp. No timers were observed for the different batches of heat treated fries on the fryer basket cart. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Fries on the fry basket cart measured between 90-110F. Per cooks they had blanched the fries about 20 minutes prior. Items were cooked again to 165F. TPHC written procedures were updated and approved onsite. Fries will be tracked under one batch and time tracked using one timer. One batch will be for 8 fryer baskets and shall start at the removal of the first fryer basket from the fryer.

Blanched fries on the fry basket cart are subject to potential splash contamination from the adjacent handwash sink. [CA] All food shall be separated and protected from cross-contamination. Provide a splashguard at the handwash sink to prevent contamination.

Water at the restroom handwash sink reached a maximum of 92F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Premade burgers in the top warming drawer were found between 112-125. Per cooks, they made them about 10 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to discard foods at the end of 4 hours.

In the kitchen area, at the cookline, raw burger patties were found stored above raw onions and sliced cheese. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Staff rearranged the drawer cooler to have the beef patties on the bottom drawer.