BURGERFI

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled wiping cloth with gloved hands to wipe down counter, discard towel, then handle spatula at the cookline to remove hot dog immediately after without first handwashing. Advised employee to wash hands.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (70F - Cold Holding) in cart at cookline in kitchen, under no temperature control. Not prepared or portioned today. Placed in cart from walk in cooler, less than one hour ago per operator. Operator placed in walk in cooler to rapid chill to 41F or below. **Corrective Action Taken**

High Priority

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored in container of fries at cookline in kitchen. Operator removed. **Corrected On-Site**

Basic

Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic

Standing water in bottom of reach-in-cooler. 1.

Basic - Standing water in bottom of reach-in-cooler. 1. Observed standing water in two door reach in cooler opposite grill in kitchen. 2. Observed standing water in single door reach in cooler at front counter.

Basic

Water leaking from pipe at hand sink in kitchen.

Basic - Water leaking from pipe at hand sink in kitchen.

Basic