Burger Shack

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler overstocked cooked wings (41-52°F - Cold Holding) per operator wings not portioned or prepared today and held in unit for over 6 hours, discussed with operator see stop sale of overstocked portion.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler overstocked cooked wings (41-52°F - Cold Holding) per operator wings not portioned or prepared today and held in unit for over 6 hours, discussed with operator see stop sale of overstocked portion.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged bags of raw chicken stored above French fries, discussed with operator who corrected storage of products.
• Handwashing and hygienic practices
  • 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. Employee handled container of raw chicken and without washing hands employee handled clean and sanitized plates to prepare customer food, discussed with operator employee washed hands.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with line splitter has no vacuum breaker for water hose, discussed with operator to install.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at cook line, discussed with operator who replaced paper towels.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At dish washing around approximately 5 dead roaches on floor around dish washer machine, discussed with operator to clean and sanitize. Approximately 2 dead roaches on floor next to deep fryers at cook line, discussed with operator to clean and sanitize areas.
  • High priority: Roach activity present as evidenced by live roaches found. At cook line approximately 6 live roaches crawling on wall in-between deep fryers and mop sink. Discussed with operator who began to kill roaches.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. At bar unlabeled spray bottle containing bleach, discussed with operator who labeled bottle.