BURGERFI

Violations (7)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - small flip top - raw chicken (55-60F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - small flip top - raw chicken (55-60F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Observed unit not on. Per operator loose wire. Operator moved item to freezer to quick chill. 2. Dessert station - cream (46-47F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Observed item in double pan. Operator placed in lower section to quick chill. **Corrective Action Taken**

  High Priority

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. **Corrected On-Site**

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken then prepared dressing cups without first washing hands. Reviewed proper hand washing and employee washed hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken then prepared dressing cups without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

  High Priority

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline visibly soiled.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline visibly soiled.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate