Original Hamburger Works

Inspector's notes

Observed 48°F internal temperature of shredded cheese inside cooler used for non-TCS condiments on prep line. Per person in charge (PIC), shredded cheese was taken from walk-in cooler and placed into non-TCS condiment cooler one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Container of shredded cheese was placed on time as control with policy establishment already follows for self service burger condiment line at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cut lemon slices for customer self-service next to tea dispenser without tongs or cover to container. Corrective Action: Corrected at time of inspection. Food shall be protected by packaging, counter service line, sneeze guards, display case or other effective means. Exceptions include nuts in shell; whole, raw fruits, vegetables intended for hulling/peeling, or washing by consumer. PIC had food employee provide tongs and container cover at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar dish machine in disrepair. Bar dish machine was not being used at time of inspection. Bar had sanitizer and test strips for 3-compartment sink at bar. All equipment shall be maintained in good repair at all times. Establishment shall repair bar dish machine to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris underneath storage equipment in dry storage room, along walk-in beer cooler and walk-in freezer fan covers, and along walls above cash register. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Employee wash hands, walk to the main cook line, take a drink from a Styrofoam cup, then proceed to put on gloves to prepare food on the main cook line. After any drinking or eating hands should be washed. Drinks should also be stored in a designated location away from the cook line, preferably near a hand-washing sink, not on food preparation areas, and not above any food storage or preparation areas. Discussed proper hand washing with person in charge. Employee re-washed hands and returned to the cook line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoops stored as clean in a blue holster on the wall next to the ice machine. Holster was removed and the inside, where the scoops lies, had heavily soiled surfaces. Clean and sanitize ice scoop frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal shelf above the fryers with heavily soiled surfaces. The shelf is fixed onto the hood system and extends past the hood and is bracketed to the ceiling. Shelf has holes to provide grease and moisture to be pulled into the hood system, but grease is still accumulating on the underside of the shelf. Clean shelf frequently so that grease accumulation does not become excessive or remove shelf portion that enters the zone under the hood system. Corrective Action: Correct prior to next routine inspection.

Observed dishwashing machine not providing adequate chloring concentration. Chloring concentration was measured at 0 pp. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. At time of inspection repair was called in and operator will use three comp sink til machine is properly sanitizing. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Correct By: Corrected At Time Of Inspection