Burger Shoppe

Inspector's notes

Observed white built up on one nozzle at soda machine. Discussed with operator soda nozzles shall be cleaned at least once every 24hours. Operator proceeded to remove nozzles for cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris at floors and shelving in front cook line areas. Ensure to detail clean and sanitize all areas. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Discussed with operator to remove any old unnecessary equipment that is no longer functional at cook line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive: Ensure at least one person in charge has a valid Certified Food Protection Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ensure to detail clean and sanitize all areas of establishment including non-food contact surfaces freezers, walk-in refrigeration, floors, walls and ceilings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge at time of inspection did not have Certified Food Protection Manager Certificate. Ensure to obtain a Certified Food Protection Manager Certificate, at least one person must have a valid certificate and be present during hours of operation. Repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris inside microwave at front service area. Ensure to detail clean and sanitize inside microwave, maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of 47*F to 48*F for beans (~15lbs) and red salsa (~5lbs) stored in walk-in refrigeration with date marked 6/30/25. Time/Temperature control for safety food items shall be cooled from 135*F to 70*F within 2hours and from 70*F to 41* within 4hours. Ensure to use rapid cooling methods to cool TCS food items from 135*F to 41*. Operator proceeded to discard food items at time of inspection. Discussed rapid cooling methods with operator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clogged drain under soda fountain machine. Ensure to remove clog so that gray water adequately drains at floor sinks, detail clean and sanitize all floor sinks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Discussed with Operator repeat violation missing Certified Food Protection Manager Certification. Ensure to provide Certified Food Protection Manager. At least one person shall obtain a valid certification during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black/slimy old food debris to be in a raw chicken food container stored on floor of walk-in refrigeration unit. Discussed with operator food that is not honestly present and no longer is safe for consumption shall be embargoed. Operator proceeded to voluntarily discard ~1/2lb of raw chicken. Observed black moldlike substance growing on exteriors of blue cheese and Italian dressing container (1lb combined) stored in walk-in refrigeration unit. Discussed with operator food is no longer honestly presented and shall be embargoed. Operator proceeded to voluntarily discard containers with mold like substance. Ensure to keep food items off the floor and regularly detail clean and sanitize all areas of walk-in refrigeration unit including: floors, walls, ceilings and equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris in all areas of food establishment, specifically noted in the following areas: Inside refrigeration units, Floors , walls and ceilings, soda nozzles, distribution lines, floor sinks, shelving in front service area, and inside old refrigeration unit compartments. Ensure to remove all items to be detailed cleaned and sanitized on a regular basis. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of 44*F for raw beef meat and raw chicken stored inside two-door refrigeration unit at entry of kitchen area. Ambient temperature verified with min/max thermometer at 44*F. Operator attempted to lower temperature on refrigeration unit, final reading at 44*F. Operator indicated that refrigeration unit was keeping adequate temperatures at 41*F or below earlier in the day approximately less than 2hours ago. It was discussed that any time/temperature for safety food (TCS) items shall be embargoed if kept at 44*F for longer than 4hours. TCS food items with less than 2hours in refrigeration unit were moved to the walk-in refrigeration. TCS food items shall be kept at 41*F or below at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 44*F for 2-door refrigeration unit used for storage of raw meats and other TCS food items. Ensure to repair unit to maintain adequate cold holding temperatures of 41*F or below by time of re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Provide thermometers for all refrigeration units in food establishment to monitor the required 41*F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employe with CFPM. Discussed with PIC that there's need to be employee with CFPM during all hours of operation and during inspection.

Inspector's notes

Observed food debris on some of the refrigerators. Discussed with PIC that they needs to wiped down and free of food debris.

Inspector's notes

Observed 10 cases French Fries, 3 gallons of juice, tub of beans, 3 cases of tomatoes on floor in cooler, as well as 3 cases of Frying oil on floor next to fryer. Discussed with PIC that food should be stored 6 inches off the floor.

Inspector's notes

Observed women's restroom with garbage can with no lid. Discussed with PIC that women's restroom requires a covered receptacle.

Inspector's notes

Observed an in-use ice machine with orange/pink, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed TCS food items in reach in cold holding unit with a warm ambient air temperature. Internal temperature of TCS food items taken with internal probe thermometer registered 60-65*F. Per PIC food was placed in unit during morning prep >4hrs ago. TCS food items in unit included: Chorizo, cooked cut sausage links, cooked mushrooms, sliced deli meats, cut leafy greens, gyro meat, and sliced cheeses. 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 discarded by PIC at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed table top cold holding unit and reach in cold holding unit with warm ambient air temperatures holding TCS food items. Ambient air temperature measured with ambient air min/max thermometer registered 46*F for table top unit and 79*F for reach in unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 8/27/24.

Core-4-501.12, C: Cutting Surfaces Main cutting board on primary cook line was heavily scored and discolored. Please ensure cutting surfaces are maintained in good repair and to be smooth and easy to clean. Please resurface or replace. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed buildup of food residue on nonfood contact surfaces of slicer. Please ensure nonfood contact surfaces of equipment are kept clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

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 raw shelled eggs on counter by the prep area 68-70'F. Per PIC, the eggs were placed on the counter 2 hour prior to inspection. The eggs were embargoed at the time of inspection. Discussed proper cold holding with the PIC. Raw shelled eggs must be held at 45'F or below at all times. All other TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed heavy accumulation of food debris and organic matter on prep table handles, refrigerator handles and doors and walk-in racks. Also observed an accumulation of grease deposits on the fume hood vents above the cooking range and the flat top. Non-food contact surfaces must be maintained clean to sight and touch. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed floor tiles throughout the kitchen and prep area to be missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection