Raw ground buffalo was stored above produce in the white kitchen refrigerator. An employee dried his hands on a common towel then donned gloves. An uncovered employee beverage was stored on the kitchen food prep table. Employee food was stored above customer food in the kitchen refrigerator. Blanched french fried were 97°F on the kitchen counter. A probe thermometer accurate to within 2°F and reading 0-220°F was not available. The 3-compartment sink sanitizer was below 100 ppm quaternary ammonia. The kitchen hand sink was used for storage and was not available for use. Paper towels were not provided at the kitchen hand wash sink and were not dispensing at the bar hand wash sink.
An uncovered employee beverage was stored on the windowsill above the food preparation table. An employee handled ready to eat food with his bare hands. An accurate food probe thermometer was not provided upon request. The 3-compartment sink sanitizer dispenser was not functioning. The dishes were being washed and rinsed, not sanitized. Paper towels were not provided at the kitchen or bar hand wash sinks.
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