Strawberries in the walk-in refrigerator were moldy. An employee was observed donning single use gloves without washing his hands. A bowl was stored in the cooks' line hand sink basin. Employee beverages were present next to customer food on a lower cooks' line shelf. Pooled eggs were 49°F, ranch was 50°F, and sliced cheese was 49°F on the cooks' line. Containers of butane fuel were stored above a cutting board on the three compartment sink. A chemical spray bottle at the dish machine was unlabeled. Containers of bacon were uncovered on the cooks' line. Boxes of food were being stored on the floor of the walk-in refrigerator. Bulk food containers in the back preparation area were not labeled. Door gaskets on the reach-in refrigerators in the front service area were torn. A food probe thermometer read 20°F when calibrated in ice water. The hood filters were soiled with grease. Dishes in the ware washing area were being stacked wet. A scoop without a handle was present in a bulk food container in the dry storage area. A ceiling vent in the back preparation area was soiled with dust. The toilets in the women's restroom were not sealed to the floor.
An employee at the cook line was observed washing their hands for 4 seconds, as opposed to the required minimum of at least, 15 seconds. Sliced swiss cheese was 48°F in the cook line cold-top refrigerator.
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