Burg Bar & Grill (the)

Basic – Bowl or other container with no handle used to dispense food. Bowl in rice.

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in cooler cook line

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on microwave.

Basic – Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water with screw cap.

Basic – Employee with no beard guard/restraint while engaging in food preparation.

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Equipment in poor repair. Gaskets torn

Basic – Food stored on floor. Buckets of fries, box of oil.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line and returned from outside with no hand wash.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

nObserved cook handle cheese for ready to eat deli sandwich. Items were stop saled. Cook was educated on bare hand contact, hand washing and importance. Corrective Action Taken

High Priority – Stop Sale issued due to adulteration of food product. Bare hand contact.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Slicer blade and guard soiled.

Intermediate – Handwash sink not accessible for employee use at all times. Scrubby in hand washing sink.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cubans no date mark.