Food Inspections

Cheeseburger Bobby's

Inpection Notes

4-1A - food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed pre-cooked hot dogs, located in the cooler drawer underneath the grill, being stored next to raw chicken breasts and under raw ground beef patties. EHS also observed raw chicken (in pans) being stored on pans of cooked bacon and mushrooms in the walk-in cooler. As well as a pan of raw beef patties being stored on a box of liquid custard. Food shall be protected from cross contamination by:(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Food employee/PIC voluntarily rearranged the meat products in both cold-hold units , during the inspection, to ensure that no cross contamination can occur. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the potato slicer to have an accumulation of food debris and build up. Employee was asked to disassemble the slicer and stated to EHS that it is broken and cannot be fully taken apart. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS instructed the food establishment to discontinue use of the potato slicer until a replacement can be ordered. Owner stated that a repair company was coming to replace a part to ensure that it can be disassembled for cleaning and food safety purposes. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the 3 pans of lettuce, and tomatoes, to be cold holding at temperatures ranging from 51F-55F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: PIC voluntarily discarded the food products during the inspections. EHS suggested to owner that the food establishment uses deeper pans, in conjunction with an ice bath, to ensure that the food is able to remain at a 41F and below, during operating hours. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several areas throughout the food establishment to have an accumulation of either grease and food debris. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean the reachable areas. Owner stated that someone is coming out to assess cleanliness of the vent system.

Back to Food Inspections