The Habit Burger Grill

Inspector's notes

Observed hand washing sink next to the ice cream machine to not be stocked hand soap. Discussed with Person in Charge (PIC) handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap at the handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the top sandwich prep table across from the grill TCS items with internal temperatures of 46*F to 49*F measured with probing thermometer. Top refrigeration unit had an internal ambient temperature of 55*F measured with a min/max thermometer. PIC called maintenance to fix unit. The items were lettuce wraps, shredded lettuce, green leaf lettuce and tomatoes. Per PIC the items were placed in the unit 1 hour prior to inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed to not use top of unit until it can maintain and hold foods at 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food and liquid debris on the shelves across from the ice cream machine and also observed food debris on the wall in the prep area of the kitchen. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing sink next to the ice cream machine to not be stocked with paper towel or hand soap. Discussed with Person in Charge (PIC) handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided paper towel and soap at the handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed separated/missing/broken and hanging high temperature caulking and grease drippage along the fixed equipment under the ventilation hood on the main cook line. Discussed with PIC all fixed ventilation equipment shall be sealed with high temperature caulking to create a smooth, easily cleanable surface to prevent accumulation of grease and drippage over food contacts surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing/separated caulking around the mop sink, between the hand wash sink and the three compartment sink and around the hand sink on the cook line. Discussed with Person in Charge (PIC) all fixed equipment that is not easily moveable to properly be cleaned shall be sealed with caulking to create a smooth and cleanable surface and prevent accumulation of contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy grease build up under the flat top grill storing a used burger spatula. Also observed grease build up on equipment like thermometers, doors, drawers and handles on the cook line. Discussed with PIC to clean at a frequency required to avoid buildup of grease. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the air intake of the ventilation system to have buildup of grease. Also observed the caulking around the ventilation system is missing or separating created more buildup around the unit. Grease buildup is collecting on the wall behind the flat top grill. Discussed with PIC to clean as frequently enough to avoid accumulation of grease build up and dust. Also discussed to clean and replace caulking to create a smooth and cleanable surface and to avoid caulking particles from contaminating foods. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-5-103.12, Pf: Pressure >>>Observed at hand washing sink by the fryer in the kitchen at a high temperature 75*F with no hot water under pressure. Other adequate hand sinks available in facility. Discussed with PIC to have the proper tempeartured water under pressure provided to all water fixtures. Proper temperature for hand washing sinks shall be at 100*F at all hand washing sinks. Per PIC a work order will be put in. Reinspection scheduled on 5/13/24 Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. >>>Observed employee using gloved hands going through the swinging doors from the Back of House (BOH) to the kitchen, without washing hands and changing gloves. Discussed with Person in Charge (PIC) and employee when to wash hands after going through barriers, changing gloves, donning gloves, after touching hair/body and when changing tasks. PIC had employee wash hands at the time of inspection. Corrected at time of inspection PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing. >>>Observed PIC wash hands for less than 10 seconds at the handwashing sink in the BOH near the prep area. Also observed employee washing hands for less than 10 seconds at the sink in the kitchen next to the fryer. Discussed with PIC and employee proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. >>>Observed no quaternary ammonium ( quat ) test strips available at time of inspection. Discussed with PIC importance of having quat test strips to determine concentration of sanitizer levels. Reinspection scheduled on 5/10/24 Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.12, Pf: Pressure >>>Observed at hand washing sink by the fryer in the kitchen at a high temperature exceeding 140*F with no cold water under pressure. Discussed with PIC to have the water under pressure provided to all water fixtures. Per PIC a work order will be put in. Reinspection scheduled on 5/10/24 Correct By: Correct Prior To Reinspection

Observed heavily soiled cutting board and knife at burger assembly station. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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