LOL Burger Bar

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing.

Proper date marking and disposition — Inspector Note: Observed opened food packages without datemarking. Observed opened, un-datemarked packages of American cheese slices, bleu cheese crumbles, shredded cheddar cheese, shredded American cheese, and bacon. CA: Advised PIC to ensure that at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that 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 dirty mop sitting inside dirty water in main kitchen CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dust buildup on ceiling tiles above the main kitchen prep and hot holding area. CA: Advised PIC to ensure ceilings are maintained in good repair and cleaned regularly to prevent overhead contamination.

Hands clean and properly washed — Inspector Note: Observed employee place gloved hands on the trashcan without washing and changing gloves. Also, observed employee not wash their hands after starting work from break.

Food separated and protected — Inspector Note: Observed a large, opened box of lettuce stored on the floor of the WIC. CA: Advised PIC to ensure food is stored at least 6" above the floor to prevent contamination.

Proper date marking and disposition — Inspector Note: Observed opened food containers and food not stored in the original packaging without datemarking. Observed chopped lettuce, chopped tomatoes, bleu cheese, gouda cheese slices, pulled pork, and baked beans without datemarks for neither date opened nor disposition. CA: Advised PIC to ensure all food times opened or outside of their original packaging have datemarkings.

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD in WIC CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD inside RIC CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have testing device CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed debris on gaskets of WIC and RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris inside BOH RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Nonfood-contact surfaces clean — Inspector Note: Observed food debris inside FOH RIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on condiment (sugar) container CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under charbroiler CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Plumbing installed; proper backflow devices — Inspector Note: Observed broken hot water faucet at BOH hand sink CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Plumbing installed; proper backflow devices — Inspector Note: Observed leak at 3 compartment sink CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed build up on debris on trash receptacles CA: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dirty mop sitting inside dirty water in main kitchen CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris on walls behind 3 compartment sink CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: Observed main kitchen in need of a deep cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed bug catching device directly above clean dishes CA: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Insects, rodents, and animals not present — Inspector Note: Observed bug catching device on top of microwave CA: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed kitchen employee washing hands in 3 compartment sink CA: Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.