The Melt

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep table by burger cook station with sliced tomatoes, cut lettuce, raw chicken, raw beef, cooked chicken, and grilled onions in the prep table with temperatures between 47 to 50*F at time of inspection. Observed ambient temperature of the prep table at 44.7*F at time of inspection. Per person in charge (PIC), all item except for the sliced tomatoes, lettuce, and the grilled onions were in the prep table the day prior to inspection. Lettuce, tomatoes, and onion were moved to walk-in cooler to rapid cool at time of inspection. All other TCS food items were voluntarily discarded at time of inspection. Establishment has multiple working reach-in coolers/freezer, walk-in cooler, and another prep table capable of keeping TCS food items at 41*F or below at time of inspection. PIC called out repairman and stated that they will discontinue use of the non-working prep table until it is able to keep TCS food items at 41*F or below at time of inspection. 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. Corrective Action: Corrected at time of inspection.