Burger Shoppe - B

Inspector's notes

Observed sliced tomatoes and lettuce in prep fridge next to grill area with an internal temperature of 53F. Person in charge states that items were placed inside unit about 45 minutes ago in change out from breakfast to lunch. Fridge unit found to have an internal temperature of 57F.

Inspector's notes

Observed sliced tomatoes and lettuce in prep fridge next to grill area with an internal temperature of 53F. Person in charge states that items were placed inside unit about 45 minutes ago in change out from breakfast to lunch. Fridge unit found to have an internal temperature of 57F.

Inspector's notes

Current Food manager certificate expired february 2026. Obtain new food manager certificate and maintain onsite at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed flooring the dumpster enclosure with trash, debris and heavily soiled surfaces from the grease trap. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Observed pans of precooked beef not labeled in the walk-in cooler discussed with manager proper date marking. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources.

Inspector's notes

Observed hand washing sink next to the bacon grill with no paper towels and a spoon sitting in the center of the basin. All handwashing sinks should be used for only handwashing and be stocked with soap and paper towels at all times of operation. Person in charge removed the spoon and placed paper towels at the sink. Corrected at time of inspection.

Core-5-302.16 (B-E), C: Hose, Construction and Identification; Durable, Smooth, Identified. Drain hose attached to the handwashing sink on the back cook line is constructed out of flex material. All hoses must be rigid hoses, installed by a permanent method. Replace. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand sink with no discharge piping next to the cook line in the back of house; the sink was shut off as well. Person in charge indicated the sink was broken recently and they are going to repair the sink today. Person in charge informed hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Hand sink must be plumbed, have hot and cold water, soap, and hand drying provisions. Re-Inspection 11/06/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods in the refrigerated prep drawers and refrigerated prep unit on the cookline in the front of house with internal temperatures between 45*F - 53*F: peppers from can, cooked ground beef, deli ham (sliced/cubed), cooked sausage, sliced tomatoes, sliced cheese, cut lettuce, tzatziki sauce made with yogurt, and sour cream. The measured ambient temperature using a min/max thermometer of the drawers was 46.0*F and the refrigerated prep unit had an measured ambient temperature of 47.8*F. Person in charge indicated that none of these foods had been in these units for more than 3 hours and chose to either put them back in the walk-in cooler or in ice baths on the line. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety foods in the refrigerated prep drawers and refrigerated prep unit on the cookline in the front of house with internal temperatures between 45*F - 53*F: peppers from can, cooked ground beef, deli ham (sliced/cubed), cooked sausage, sliced tomatoes, sliced cheese, cut lettuce, tzatziki sauce made with yogurt, and sour cream. The measured ambient temperature using a min/max thermometer of the drawers was 46.0*F and the refrigerated prep unit had an measured ambient temperature of 47.8*F. Person in charge indicated that none of these foods had been in these units for more than 3 hours and chose to either put them back in the walk-in cooler or in ice baths on the line. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Re-inspection on or before 11/06/23. Correct By: Correct Prior To Reinspection