Craft Burger by Shane

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed hot water sanitization dishwasher only reaching 150 degrees Fahrenheit in the final stage of sanitization. Advised PIC to have dishwasher maintenance to have final round reach 180 degrees Fahrenheit. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Food stored covered — Inspector Note: Observed several food items in fridges on the grill prep line that were uncovered. PIC covered the food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black mold like substance inside the ice machine near the entrance of the kitchen. PIC discarded the ice and had the ice machine cleaned and sanitized.

Proper date marking and disposition — Inspector Note: Observed several in house sauces present past their discard date. PIC discarded the sauces pointed out voluntarily.