- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ preparing lettuce for burgers **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink./ water at both employee hand washing sinks between 76-78 degrees f
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cook no hair restraint COS
- Sugar on the floor prep area
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup on tea dispensing nozzles.
- Critical - Observed chicken stored over icecam in chest freezer. Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.ladies restroom Corrected On Site.
- Observed utensils stored in crevices between equipment.knife Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked onions h.h on grill at 98F.recommend to reheat to 165F.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.wnen hsndling raw beef and working with ready to eat food. Corrected On Site.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.blender next to hand sink.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.cook line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when appling new gloves Corrected On Site.
- Observed employee with no hair restraint.baker Corrected On Site.
- Critical - Observed pan of raw chicken over oan of raw beef in RIC. Corrected On Site.
- Observed personal care item stored with food.
- Critical - Observed raw whole shell eggs stored over ready-to-eat food in RIC
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
- Critical - Working containers of food removed from original container not identified by common name.spray bottle for liquid egg
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked onions and mushrooms h.h 91F on grill.recommend to rapid chill Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.hamburger rolls. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop. Corrected On Site.
- Observed employee with no hair restraint.
- No copy of latest inspection report.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw beef in the RIF. Corrected On Site.
- Cleaned and sanitized equipment, utensils, not properly stored. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.bakers station
- Observed gaps around electrical box. Repeat Violation.
- Observed hole in ceiling.around plumbing lines in kitchen
- No Heimlich maneuver sign posted.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in cold holding units.all
- Critical. Observed No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions.Kitchen
- Observed gaps around electrical box in wall
- Observed hole in ceiling.around plumbing lines in kitchen
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.has 90 days from license inspection.
- 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. has 90 days from license inspection
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12/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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