Burger Hill

Year by year

Inspections

1. Dec 20, 2018 Routine Score 83
   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     seal/tide open bags of chickens in freezer

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     0 ppm chlorine

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     all foods in cooler

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     broken base in freezer

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     seal open gaps for the back door

2. Jun 21, 2018 Routine Score 85
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cold hold at production area of kitchen not maintaining proper temperatures. Foods should be kept in cold hold at 41°F or less. Sliced tomatoes 53.2°F Lettuce 55.8°F

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Please date mark employee processed or opened foods. Opened packaged of cheese not date marked in walk in cooler.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Air intake for air conditioning shows build up of dust and lint.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Cooked ground beef and manufactured chili stored over lettuce.

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     Hand wash sink at 102.7°F. Hand wash sink should be at least 110°F

   • Serious Priority (3 points)

     Equipment and Utensils Sanitization

     Under no circumstances should a toilet bowl plunger be used in a commercial kitchen. If drains become clogged, please use a plumber's snake to clear the line. If drains consistently get clogged, please provide a screen for the drain to prevent clogs.

3. Dec 7, 2017 Routine Score 82
   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Please do not use a toilet bowl plunger in a kitchen. Toilet bowl plungers are designed for a single purpose, which is not in any area of a kitchen. If lines are clogged use a plumber's snake or provide a screen to prevent clogs in the first place.

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Standing water at floor drain near three compartment sink.

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Florescent lighting missing shielding near hand wash sink near production area.

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Shelving in walk in cooler showing rust. Such surfaces should be smooth, non absorbent, and easily cleaned and sanitized.

   • Serious Priority (3 points)

     Equipment and Utensils Sanitization

     After speaking with management, equipment and surface sanitization was not part of opening or closing procedures. Please review manufacturer's directions on bleach container to prepare sanitizing solution. Final solution should be between 50ppm and 100ppm concentration of Chlorine. Use test strips to very concentration.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Sleeves of raw ground beef stored over ice cream mix in walk in cooler.

   • Serious Priority (3 points)

     Rapidly reheat 165øF for hot holding

     Gravy had been taken from cold hold and put into hot old. Product was only at 90.2°F in hot hold at time of inspection.

   • Serious Priority (3 points)

     Grease Trap Tickets

     Most recent grease trap record is from August 2017

4. May 2, 2017 Routine Score 81
   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     IN SMALL RIC BY GRILL

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     TONG HANDLES FOR CONDIMENTS CAN NOT TOUCH THE CONDIMENT TONG FOR SLICED TOMATO RESTING ON TOMATOES

   • Not serious Priority Foundation (2 points)

     No soap at handsink

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     FIX BROKEN LIGHT SHIELD IN KITCHEN LIGHT SHIELD IN DRY STORAGE

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     AT HAND SINK ON GRILL SIDE

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     ALL FOOD IN WIC GROUND BEEF IN WIC

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN FOOD DEBRIS FROM PAPER BAG AND UTENSIL HOLDERS

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     FIX LEAK AT FRONT MOP SINK FIX SLOW DRAIN AT FLOOR DRAIN BY 3 COMP

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SHREDDED CHEESE 51 DEGREE F

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     GROUND BEEF 96 DEGREE F

5. Nov 4, 2016 Routine Score 84
   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     WITH HAMBURGER BUN

   • Serious Priority (3 points)

     Clean Sight and Touch

     ICE GUARD AT ICE MACHINE

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     SINGLE SERVICE UTENSILS

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     DESIGNATE AND LABEL ALL EMPLOYEE ITEMS

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     SPLASH GUARD AT HAND SINK

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     IN DRY STORAGE