Hopdoddy Burger Bar

Basic – Current Hotel and Restaurant license not displayed.n Observed: the current license was not available for review.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.n Observed: the scoop for chicken on the cook line was touching product, in the drawer. The scoop was brought to dish. Corrective Action Taken

Basic – Old food stuck to clean dishware/utensils.n Observed: food particles on the potato dicer grid, next to the office.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.n Observed: sanitizer buckets stored on a prep table, and next to clean dishes. The sanitizer from the prep table was placed in a secure food pan on the lower shelf. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n Observed: onions in a hot well, 97F. These were then being discarded, fresh being put in place.n ALSO, soup in the soup warmer, 109F, this was placed on the flat top to be brought to 165F, and then hot held at 135F or above.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: the self serve chutes and various nozzles are soiled.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.n Observed: lack of an irreversible temperature taking For the hi-temp dish wash machine. Repeat Violation