Burkel's Sports Bar And Grill

Year by year

Inspections

1. Nov 19, 2024 Routine · 3 priority, 3 priority foundation, 5 core, 6 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY: Pepperoni, sausage crumble, buttermilk, jalapeno peppers in the prep cooler are cold held at 45F, 46F, 49F, 49°F, r

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Noodles in the prep cooler are not provided with a date mark. Salad dressing in the reach in cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark..

     Code 3-501.18 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Chili and special sauce in the walk in cooler has exceeded its date mark 11/9, 11/11, respectively. French onion soup and cheese sauce are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark

     Code 3-501.18 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Special B Sauce in the pizza prep cooler has exceeded its date mark 11/1.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     PRIORITY: Food contact surfaces of the slicer ,used with time/temperature controlled for safety food, are not cleaned every 4 hours. Education was provided during the inspection.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     PRIORITY: Tongs used with time/temperature controlled for safety food is not cleaned every 4 hours. During the inspection the tongs were replaced.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Internal food contact surfaces of the ice machine are visibly soiled with brown residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 70°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food are stored on the floor in the walk in freezer. Containers of rice and bread crumbs are stored on the floor in the basement.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ice machine cover is taped with duct tape and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     Eating utensils are stored or displayed in a container in the kitchen where the food or lip contact surface could be contaminated. The forks are not stored with the handle up.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink by the dish machine leaks water onto the lfoor and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors around and under the fryers, flat top, grill are observed with grease and food residue.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Nov 15, 2023 Routine · 3 priority, 3 priority foundation, 6 core, 6 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the prep cooler, pulled pork is stored under raw hamburger meat. During the inspeciton the raw hamburger meat was moved. .

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Sausage crumble, sliced turkey, pesto mayo in the pizza prep cooler are cold held at 52F, 53F, 46°F, respectively. PIC will discard food items that have been in the cooler for longer than 4 hours. All other items were moved to the walk in cooler. The cooler thermostat was turned to a colder setting and PIC will monitor.

     Correction: Repair prep cooler. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Thai chili sauce near the prep cooler is held at room temperature. The package label states to refrigerate after opening.

     Correction: Repair prep cooler. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Sliced tomato, cooked chicken, cooked pork in the walk in cooler is not provided with a date mark. Pesto mayo and sauces in the prep cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Tartar sauce, ranch dressing, BBQ sauce in reiach in cooler has exceeded its date mark of 11/3, 11/4, 10/3, respectively.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Pulled pork in prep coolers has exceeded its date mark 11/5 and 10/28. Sliced turkey, spicy mayo in prep cooler has exceeded its date mark of 10/8 and 10/19 respectively.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Internal components of the ice machine are visibly soiled with black residue. Sandwich press and deli slicer are observed with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is not in working order and is unavailable for proper handwashing. The handwashing sink is also blocked with a cambro cover.

     Correction: Repair handwashing sink. Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Open beverage can was observed on a shelf above the prep table.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces is stored on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ice machine lid is broken/taped and is not maintained in good repair. Ice bucket is broken and not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     A single use container was observed being reused for pretzel salt.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     Forks in the server area are stored in a container where the food or lip contact surface could be contaminated. Forks are not stored with the handle up.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     INTENSITY - LIGHTING

     Light bulb in the fryer/grill ventilation hood is not working.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11