ZINBURGER

Violations (6)

• 96929766-7467-44d1-8204-60e721ddfdadCriticalCorrected on site

  Food received at proper temperature

  3-202.11 (A) Except as specified in (B) of this section, refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 5°C (41°F) or below when received. Observed raw chicken to be at temperatures above 41 degrees f when received.

  Approved Source

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed time and temperature control for safety (TCS) food to be cold held above 41 degrees f at time of inspection. PIC stated that they go through a pan of hamburgers within 2 hours during rush.

  Time Temperature Control for Safety Food (TCS Food)

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Back door Observed gap larger than 1/4 inches under back door. Door seal appeared to be cracking/missing in some areas.

  Prevention of Food Contamination

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed make unit on end of cookline to have an ambient air temperature of 45 degrees f at time of inspection. PIC stated that the unit has not been working properly so they have been keeping food items on ice. PIC stated that meat refrigerator has not been working properly as well-Both have work orders per PIC. Observed hamburger refrigerator to not be capable of maintaining TCS foods at 41 degrees or less.

  Utensils, Equipment and Vending

• 33d8bcce-81d2-4520-b96f-06b8a8cdaebb

  Hot and cold water available; adequate pressure

  5-103.11 (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Hand sink in back preparation area Observed hand sink in back of kitchen near preparation area to have hot water that was lower than required 100 degree f temperature per code. Person in charge (PIC) stated that the hot water handle is not working and that they have a work order in for repair. Other hand sinks located throughout kitchen observed to reach temperatures of at least 100 degrees f.

  Physical Facilities

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  Plumbing installed; proper backflow devices

  5-202.11 (A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW. Observed bar dump sink to be leaking from faucet when turned off.

  Physical Facilities