Fat Burger - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 11, 2013
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
118	Other (Specify) Observation: The backflow prevention device over the mop sink has not been tested recently. Corrective Action: Backflow devices must be tested annually by a qualified person.
402	Food is protected from contamination (Sec 12(b)) Observation: A cardboard box of pork sausages was stored on raw bacon in the walk-in cooler. Corrective Action: To avoid potential for cross contamination from exterior of boxes, ensure that products are not double stacked.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Coffee creamers were on an ice bath but did not measure 4C or less. Corrective Action: Coffee creamers must be refrigerated.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: The temperature of foods measured in inserts was not 4C or less. Corrective Action: Methods for improving temperature control were discussed with the manager at time of inspection, including use of metal inserts, lids during slow times, storing smaller quantities and more frequent rotation of food products. Ensure that no product is stored in the danger zone for more than 2 hours.
506	Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: Knives were observed stored in a crack between the counters. Corrective Action: Find an alternate, more sanitary method of storing knives (e.g. knife holder or magnetic wall-mounted strip).
506	Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: Utensils used on the grill are stored in sanitizing solution; there was no detectable concentration of sanitizer at time of inspection. Corrective Action: To avoid risk of contaminating foods on the grill, a more suitable method for storing utensils is to keep them dry and rotate at least every 2 hours or more often with clean, sanitized utensils. Ensure that separate utensils are used to handle raw foods and ready-to-eat foods.

Comments:

General Observations:
-Hand sinks were supplied with soap and paper towel.
-Refrigeration temperatures met regulatory requirements (except inserts - see comments above).
-Hot holding temperatures met regulatory requirements.
-Temperature logs were available for review at time of inspection; however they are not routinely kept beyond one week. Recommend storing temp logs in a binder for future retrieval - at least 1 year.
-Sanitizing solution is available for food contact surfaces and wiping cloths, measured 200ppm quaternary ammonium. Note: sanitizing buckets should not be stored directly on the floor, find a suitable alternative.
-Dishwasher sanitizing rinse cycle tested 50ppm chlorine. Note: several containers of chemicals are stored under the dishwasher. Smaller containers should be more suitably stored on shelves to eliminate clutter on the floor and improve access for daily cleaning. Recommend installing additional shelving in the janitorial closet for this purpose.
-Ventilation system and grease trap have been serviced recently.
-Facility has a contract with a professional pest control company. Note: one of the traps by the back door had been re-positioned to make room for storing chemical buckets. Every effort should be made to leave traps in their original position so they can be effective.
-General sanitation of the facility was acceptable. Some additional attention is needed in hard to reach areas on the floor (under shelves in the back storage area and walk-in cooler) to remove food debris and eliminate potential pest attractants.
-Facility has at least 1 person on site at all times with Foodsafe Level 1.

In December 2012, the menu for this facility changed from Fat Burger to Ricky's. Provide a copy of the new menu and food safety plan.
A follow-up inspection is scheduled for the first week of July.