Bev's Better Burgers Improves its Sanitary Rating

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 124°F Reheated during this inspection.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Swiss American cheese opened on 1/24/15. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above chest freezer and slicer

Basic - Working containers of food removed from original container not identified by common name. Grits **Repeat Violation**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150 ppm

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy mix in the mix hopper 56°F stop sale written, manager cleaning machine

High Priority - Toxic substance/chemical stored by or with food. Sanitizer

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Shredded lettuce, nettles sausage

Basic - Cleaned and sanitized equipment or utensils not properly stored. Crock pots stored on cloth towels

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: Ground beef 44° F Corrective action taken: covered and put in the bottom of the cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy in frosty machine 48?. Burger patties 44. Corrective action lowered fill level of burger patties.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Burger patties over bacon in make table. **Corrected On-Site**

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. Handled burger patties then continued to work. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. In drive thru area right of building.

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Toxic substance/chemical stored by or with food. Sanitizer on ice machine. Cleaning supplies in cabinet above clean dishes. **Corrected On-Site**

Critical - Stop Sale issued due to adulteration of food product.

Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Turkey dated 9/28/12

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cooked vegetables

Critical - Observed interior of microwave soiled.

Critical - Observed expired Food Manager Certification. theaudra Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dated with an 8 day expiration. it is 7 days-count the day it was made.

Critical - Observed food stored on floor. onions, pickle buckets

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. none Repeat Violation. Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Critical - Observed expired Food Manager Certification. theaudra

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certificates required

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 72, top of reachin. swiss & american cheese 48, bottom of reachin

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin ambient air thermometer at 55.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. triple sink

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer

Wiping cloth chlorine sanitizing solution not at proper minimum strength. none

Multiuse disposable towel not discarded on a daily basis.

Critical - Observed bathroom facility not clean.

Critical - Hand wash sink lacking proper hand drying provisions. restroom

Critical - Handwashing cleanser lacking at handwashing lavatory. restroom

Critical - Observed live flies in kitchen.

Critical - Current Hotel and Restaurant license not properly displayed.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving in walk in cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sandwich meat.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pancake mix58 degrees. Corrected On Site.

Critical - Observed food being cooled by nonapproved method.lid on sausage gravy 58 degrees, walk in cooler.Corrected On Site.

Critical - Observed food stored on floor.soda syrup, oil jug

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.glass bowl in grits.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.cookline area.Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.counter.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving in walk in cooler.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.clean crockpots under hand towl dispense next to handwash sink.

Observed leaking pipe at plumbing fixture.Ice machine.

Observed floor area(s) wet and slippery.bathroom , hallway.

Observed hole in wall.behind water heater

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.200+ppm Corrected On Site.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.ice machine.

Critical - No Certified Food Manager for establishment.All cards expied.

Critical - Observed buildup of slime on soda dispensing nozzles/heads.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, cheese and hotdogsRepeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over deli meat in walkin cooler

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gritsCorrected On Site.

Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Cook failed to use sanitizer after washing hands.Corrected On Site.

Observed employee with ineffective hair restraint.

Observed gaskets with slimy/mold-like build-up. Walkin Cooler

Observed nonfood-grade containers used for food storage. lettuce

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, hotdogs

Critical - Observed soiled reach-in cooler gaskets.