BURGER SHACK

Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handled raw beef after chef changed gloves without washing hands and engaged in handling hamburger bun. Discussed with operator, who had chef change gloves and wash hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handled raw beef after chef changed gloves without washing hands and engaged in handling hamburger bun. Discussed with operator, who had chef change gloves and wash hands. **Corrected On-Site** **Warning**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In low boy cooler on cook line raw shell eggs (48F - Cold Holding), per operator product not portioned or prepared today and held in cooler for approximately 2 hours. Discussed with operator cold holding, operator place ice on product for quick chill.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In low boy cooler on cook line raw shell eggs (48F - Cold Holding), per operator product not portioned or prepared today and held in cooler for approximately 2 hours. Discussed with operator cold holding, operator place ice on product for quick chill. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2; diced tomatoes (47F - Cold Holding); per operator product not portioned or prepared today, held in unit for 3 hours. Discussed with operator cold holding, operator place a bag of ice on top of the product for quick chill. Shredded Chicken (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for unknown amount of time, operator chose to discard product

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2; diced tomatoes (47F - Cold Holding); per operator product not portioned or prepared today, held in unit for 3 hours. Discussed with operator cold holding, operator place a bag of ice on top of the product for quick chill. Shredded Chicken (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for unknown amount of time, operator chose to discard product **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit. **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes (61F - ambient Cooling) at 1:15 per,operator cooling since 1:00 at 2:00 product temperature 57F; at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lid and placed in freezer to chill. Cooked Chicken Wings (55F - Cooling) at 1:15 per operator cooling since 12 to 54F at 2:00; at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed lid and placed in freezer to chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes (61F - ambient Cooling) at 1:15 per,operator cooling since 1:00 at 2:00 product temperature 57F; at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lid and placed in freezer to chill. Cooked Chicken Wings (55F - Cooling) at 1:15 per operator cooling since 12 to 54F at 2:00; at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed lid and placed in freezer to chill. **Corrective Action Taken** **Warning**

Intermediate