No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 04-January-2018
| Comments |
|---|
| Received complaint about customer who ordered burger that was rare. Beef comes in from shipment stored in fridge. Beef taken from fridge to patty/grill station. Beef individually separated and then put on grill one at a time until grill is full. 3 different grills. 1 for chicken where the grill temperature is 300°F, 2 grills for 4 oz patties with the grill temperatures at 290°F, and 1 grill for 2 oz patties with a grill temperature of 275°F. 2 oz patties are cooked on grill with cover for 1 minute and 4oz patties cooked for 2 minutes. Manager demonstrated inside of beef patties by cutting open patty after cooking to show inside of patty. Patties after cooking being hot held were holding at above 135°F. Manager demonstrated and answered questions correctly in regards to food safety. Meat that sits longer than a minute in hot holding area is pulled and used as meat for the chili. Operation appears to be cooking beef properly at time of inspection. No undercooked beef observed at time of inspection. |