Speedburger Health Inspections
|Week of||Score||Noted Violations|
No. | Description of code requirement not in compliance | Occur
|3/28/2019||91-A||6-1B Proper hot holding temperatures 1|
|9/20/2018||92-A||*2-2B Proper eating, tasting, drinking, or tobacco use 1 |
4-2B Food-contact surfaces: cleaned & sanitized 1
*Indicates this violation is a known risk factor for foodborne illness.
|3/9/2018||99-A||No. | Description of code requirement not in compliance | Occur|
14A In-use utensils: properly stored 1
|3/15/2017||99-A||14B Utensils, equipment and linens: properly stored, dried, handled|
|9/22/2016||91-A||Proper cold holding temperatures|
|12/30/2015||99-A||Hood filters above main grill laden with grease. Clean filters.|
|4/23/2015||99-A||Observed accumulation on floor near walk-in cooler, especially in hard to reach areas. Floor must have a detailed cleaning. Repeat Violation. |
|7/23/2014||99-A||1. Floor in storage facility soiled. Clean floor.|
2. Vent hood in rear of kitchen in need of cleaning. Ansel system dirty. Clean hood and ansel system.
|1/13/2014||99-A||The beverage dispenser lever was soiled. Person in charge must clean and maintain.|
|6/28/2013||96-A||Wiping cloth on counter. Must be in sanitizing solution between uses. Repeat violation.|
|11/15/2012||96-A||1. Wiping cloth on counter. Keep in sanitizing solution.|
2. Open single service articles in storage room. Keep containers sealed in storage.
|4/19/2012||97-A||Gravy and another item not labeled. Label all containers as to their contents.|
|10/5/2011||97-A||Wet wiping cloth not stored in sanitizing solution between uses.|
|5/25/2011||96-A||1. Wet wiping cloth not stored in sanitizing solution between uses. Corrected on-site.|
2. Floors in kitchen, back area and dry storage in need of more detailed cleaning Maintain clean at all times.
|9/24/2010||85-B||Worker seen handling ready-to-eat burger with bare hands when glove or utensil use is required. Bare hand contact is not allowed with ready-to-eat food.|
Observed 2 employees chewing gum while preparing food. Potential for contamination from mouth to food. Do not consume any foods while preparing food or
occupying the food service area of the kitchen.
The cups by the hand sink were being splashed. Protect all cups including the ones at the coke area. Utilize the plastic sleeve or a cup dispenser.
Floors in back room and outside building very soiled. Clean more thoroughly and more often.
|5/7/2010||94-A||Observed opened container of ready-to-eat potentially hazardous food held past the discard date by 3 days. Product was discarded at time of inspection.|
Observed bowl in chicken breading. Must use food scoop with handle. Corrected on site.
Condiment holders and other plastic holders with debris buildup. Wash more frequently.
|3/19/2009||96-A||Employee drinks must be covered and must be stored in a designated approved area.|
|7/29/2008||99-A||Change gloves frequently on cook/prep lines|
|3/17/2008||89-B||Employee must change gloves and wash hands after handling container with raw eggs on outside of bowl and opening bag in box containing raw beef.|
Ice machine and vegetable sink must be drained to plumbing with air gap and 3-comp sink should have air gap on equipment side of grease trap.
|11/26/2007||91||Chicken improperly thawed. No sink for rapid thawing in facility.|
Replace ceiling boards in walk-in storage area. Clean floor at counter. Repair door to remove duct tape.
Seal 3-copm sink to wall.
|7/1/2007||91||Improper thawing method.|
No vegetable sink in facility. Must install immediately.
Floor under equipment especially ice machine should be cleaned.