Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
Employee(s) Location: At the employee
Problem: Did not wash hands During food prep to prevent cross contamination
Jul 29, 2009
90
Nonfood contact surface(s) Location: sides of equipment
Problem: Soiled
Physical facilities/structures Floors Location: Under the dishmachine
Problem: With accumulation of debris
Time controlled food(s) potentially hazardous food(s) before cooking Location: On the Counter
Problem: No written procedures For time of 4 hours past removal of temperature control
Unapproved food Location: In the upright freezer
Problem: Source(s) Unknown
Jan 25, 2010
88
Air gap between supply line and flood rim of Equipment Location: At the Sprayer
Problem: Not provided
Poisonous/toxic material(s) Location: On the shelving
Problem: Not used according to manufacturer's label instructions
Time controlled food(s) Location: On the Counter
Problem: Without time control mark
Utensil(s) single-use gloves Location: At the employees
Problem: Used for ready-to-eat food(s) after handling raw meats, seafood, or poultry
Jul 30, 2010
80
No violation noted during this evaluation.
Jan 27, 2011
100
Equipment Location: At the dipper well
Problem: Broken
Equipment components seals Location: At the reach-in freezer
Problem: In poor repair
Sanitizer test kit chlorine Location: At the dishmachine area
Problem: Not provided
Single-use glove(s) Location: On the prep table(s)
Problem: Used for multiple purposes
Jul 8, 2011
96
Commercially processed ready to eat potentially hazardous food(s) Location: In the food container(s)
Problem: Without date of consumption marking
Covered waste receptacle(s) Location: In the Restroom
Problem: Not provided
Food Location: At the 3-compartment sink
Problem: Not protected from contamination
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
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