INCREDIBLE BURGER

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cut lettuce cooling to top portion of prep cooler and above the cooler line. Discussed placing lettuce into separate containers to they are not filled post the top and to make and ice bath. COS: ice bath made for lettuce. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Food service permit not posted or available. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from 8/4/23 100/A posted instead of most recent report 70/C from 4/4/25. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors and walls in main kitchen and front food service area unclean to sight with food debris and grease build=up. CA: All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Certified Food Protection Manager — Inspector Note: CFSM certification not posted in public view. Only observed on cell phone. CA: The original CFSM certificate shall be posted in public view.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at front food service hand sink. COS: soap supplied CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.