Le Burger

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

LETTUCE AND TOMATOES IN COOLER ALONG CHEF'S LINE MEASURED 51 & 49 DEGREES F. LID TO UNIT WAS OPEN AND PRODUCT WAS OVERFILLED. KEEP LID ON DURING OPERATION AND FILL UNIT UP TO PROPER LOAD LIMITS.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

NO TIMER PRESENT ON MISO BUTTER HELD UNDER TIME AS A PUBLIC HEALTH CONTROL ALONG COOK'S LINE. ADD THIS PRODUCT TO THE FACILITY'S TIME AS A PUBLIC HEALTH CONTROL SOP. PROPERLY LABEL AND DISCARD THIS PRODUCT WHEN HOLDING BY TIME ALONE ALONG COOK'S LINE.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

DISH MACHINE RACK TEMPERATURE MEASURED 138 DEGREES F AFTER RUNNING MACHINE 5 TIMES. CALL FOR SERVICE OF UNIT.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE AVAILABLE FOR TESTING DISH MACHINE RACK TEMPERATURE. OBTAIN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (DISH PUCK, MIN/MAX THERMOMETER, T-STICKS/STRIPS).

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

The business must follow its approved HACCP plan which does not require a variance.

Inspector’s notes

MONITORING AND VERIFICATION STEPS FOR ROP RAW MEATS HACCP PLAN WAS NOT BEING FOLLOWED. LOGS OBSERVED NOT BEING COMPLETED FOR SEVERAL PRODUCTION BATCHES IN JANUARY. UTILIZE AND MAINTAIN HACCP LOGS ON SITE.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

Inspector’s notes

FISH OBSERVED HELD UNDER VACUUM SEAL INSIDE WALK-IN COOLER. FISH HELD UNDER VACUUM SEAL REQUIRES AN APPROVED HACCP PLAN. PRODUCT WAS DISCARDED DURING INSPECTION.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment food-contact surfaces and utensils must be clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

CUT TOMATOES AND CUT LETTUCE MEASURED 54°F, 55°F ALONG COOK'S LINE. KEEP UNIT LIDS CLOSED WHEN NOT IN USE TO MAINTAIN COLD TCS FOOD ITEM TEMPERATURES AT OR BELOW 41°F. CHICKEN ALONG COOK'S LINE MEASURED 47°F, 48°F ALONG COOK'S LINE. KEEP CHICKEN STOCKED BELOW LOAD LINES AND KEEP LIDS CLOSED TO MAINTAIN COLD TCS FOODS AT PROPER TEMPERATURES. ALL FOODS WERE MOVED DURING INSPECTION.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

ONION RINGS OBSERVED BEING HELD AT ROOM TEMPERATURE ALONG COOK'S LINE. HEAD CHEF INDICATED THAT THESE WOULD IDEALLY BE HELD UNDER TIME AS A PUBLIC HEALTH CONTROL (TPHC). DEVELOP AND MAINTAIN WRITTEN PROCEDURES AND STAFF TRAINING ON SITE FOR USING TPHC. HAVE WRITTEN POLICY AVAILABLE UPON REQUEST BY HEALTH INSPECTOR.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

NO CHLORINE SANITIZER TEST KIT PRESENT ON SITE. MAINTAIN A CHLORINE SANITIZER TEST KIT.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

FOOD CONTACT SURFACES OF POTATO SLICER (WALL MOUNTED), AND SEVERAL KNIVES OBSERVED SOILED. MAINTAIN FOOD CONTACT SURFACES CLEAN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.