Broad Street Burger Co.

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 23 3-501.17: Observed chicken wings prepped the day before without a date label. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf CDI: PIC added date label. 3-501.18: Observed pimento cheese with incorrect date label. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC corrected date label. 24 3-501.19: Observed buttermilk at fry station under TPHC without a start time. The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf CDI: PIC added correct time. 33 3-501.15: Observed grilled chicken cooling tightly covered. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: PIC vented pan. 47 4-501.11: Observed after market handle on chest freezer and minor rust on racks in RIC and lowboy RIC. Equipment shall be maintained in good repair. Reduced points due to repairs. 4-402.11: Observed damaged caulking behind 3 comp sink. Fixed equipment shall be installed to allow access for cleaning and spaced from adjoining equipment, walls, and ceilings at a distance of not more than 1/32 inch; or sealed to adjoining equipment or walls. 49 4-602.13: Observed build up on speed rack in WIC, build up on racks in WIC, dust on WIC fan, and heavy dust build up on racks above prep table. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Reduced points due to cleaning. 55 6-501.11: Observed a couple cracks on floor tiles and damaged flooring under cookline. Physical facilities shall be maintained in good repair. 6-501.12: Observed heavy grease build up on floor under and behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Reduced points due to cleaning throughout facility. Additional Comments PIC has very good active managerial control. Major improvements.

8 2-301.14: Observed employee wash hands and turn faucet off with bare hands. Observed employee move from handling soiled dishes to clean dishes without washing hands. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P CDI: Both employees rewashed hands. 13 3-202.15: Observed three dented cans stored on shelves with other intact cans. Food packaging must be in good condition, intact, and protect the food inside. Pf CDI: PIC voluntarily discarded cans. 20 3-501.14: Observed cooked onions that had been moved from a flat pan to plastic container above 41 and past the 4 hour time limit. Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. P CDI: PIC voluntarily discarded. 21 3-501.16: Observed tater tots under heat lamp below 135. Maintain TCS foods in hot holding at 135F or above. P CDI: PIC voluntarily discarded and discussed other methods. 22 3-501.16: Observed the following food above 41: diced tomatoes, cheese curds, pimento cheese, blue cheese, sliced cheese, shredded cheese, and hamburger patties. Maintain TCS foods in cold holding at 41F or less. P CDI: PIC voluntarily discarded items and moved other items to WIC. 23 3-501.18: Observed pepperonis (8/15) exceed their 7 day date label. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded. 33 3-501.15: Observed hamburger patties stacked tightly together and covered. Observed cooked onions that had been moved from flat pan to covered container cooling with lid on. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: Educated PIC on proper cooling methods. PIC spaced out hamburger patties and vented. PIC voluntarily discarded cooked onions. 43 3-304.12: Observed knife stored in between the sides of prep cooler. Observed scoop for cream cheese stored on top of soiled prep area. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. CDI: PIC moved knife and scoop to be rewashed. 47 4-501.11: Observed missing/damaged filters in range hood, aftermarket handle to chest freezer not smooth and easily cleanable, and chipping paint on racks in RIC. Equipment shall be maintained in good repair. 4-202.11: Observed chipping paint on fry baskets. Multi use food contact surfaces shall be smooth, free of chips, breaks, and similar imperfections. CDI: PIC voluntarily discarded fry baskets. 49 4-602.13: Observed visible soil on prep area around and under flat top, soil on bottom shelves of prep tables, food debris in bottom of RIC, and dust and debris build up on shelving throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. 51 5-205.15: Observed leak at plumbing to ice machine. PLUMBING SYSTEM maintained in good repair. C 54 5-501.114: Observed dumpster missing drain plug. Drain in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs. 55 6-501.12: Observe soil build up on floors underneath dish machine and behind ice machine. Observed water building up in floor behind ice machine. Observed wall and ceiling cleaning needed throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11: Observed damaged floor/peeling floor paint under cook line equipment and under 3 comp sink. Physical facilities shall be maintained in good repair.

2 2-102.12 (A) Certified Food Protection Manager (C). Observed PIC who is a CFPM was not present on site at the beginning of the inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. CDI: PIC present within 5 minutes 13 3-202.15 Package Integrity (Pf). Observed a couple of dented cans stored with other intact cans in back storage. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: dented cans discarded REPEAT 22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed the following: Cheese over stacked at 50F in prep top; and sliced Cheese at 47F in prep top. Food recently placed in prep top within 2 hours. Maintain TCS foods in cold holding at 41F or less. P. CDI: food moved to reach in cooler and WIC REPEAT 24 3-501.19 Time as a Public Health Control (P) (Pf). Observed time on buttermilk for frying that is under TPHC procedure with no start time. The food is unmarked in containers P. CDI: start time placed on containers 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed missing/ damaged filters in range hood. Equipment shall be maintained in good repair. REPEAT 49 4-602.13 Nonfood Contact Surfaces (C). Observed the following: Soil build up in range hood and gaskets of equipment, and dust on shelves in few areas throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following; Unfinished paint in women's restroom by hand sink in second floor. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C). Observed Soil build under few equipment and ceiling throughout establishment and under dish machine; dust build up on fan covers in men's and women's restrooms in second floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT 56 6-501.110 Using Dressing Rooms and Lockers (C). Observed Employee food, drinks, and other belongings stored in few areas throughout establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 13 3-202.15 Package Integrity (Pf). Observed one Dented can stored with dry goods in back storage. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: food discarded 22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed food at 59F including veggie burger, raw burger, cheese. Maintain TCS foods in cold holding at 41F or less. P. CDI: food discarded See item #33 23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed cooked Chicken wings made Saturday without a date in WIC. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. CDI: date placed on container 33 4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf). Observed Drawer cooler with ambient temp at 43F. Maintenance present during inspection. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf. CDI: hot dog at 41F and digital thermometer at 34F 3-501.15 Cooling Methods (Pf). Observed raw Burgers at 47F in cooling in closed pans in WIC. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: food uncovered 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed missing/ damaged filters in range hood. Equipment shall be maintained in good repair. REPEAT 49 4-602.13 Nonfood Contact Surfaces (C). Observed the following: Soil build up in range hood and gaskets of equipment. Nonfood contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following; Unfinished paint in women's restroom by hand sink in second floor, damage wall and cove base in restroom in first floor; Damaged caulk at 3 comp sink; non functioning ceiling light fixture in WIC. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C). Observed Soil build under few equipment and ceiling throughout establishment and under dish machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT 56 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed food Employee consume a drink in cook line. Areas designated for employees to eat, drink, and use tobacco shall be located, so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 6-501.110 Using Dressing Rooms and Lockers (C). Observed Employee phone stored above prep cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Additional Comments: Ensure empty boxes in front of 3 comp sink are removed Ensure windows of outside dumpster are closed

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 8 2-301.14 When to Wash (P). Observed food employee pick up item from floor with gloves on and continue work without washing hands and change of gloves. After engaging in activities that contaminate the hands, food employees must wash their hands. P. CDI: PIC educated food employee. Food employee removed gloves and washed hands 10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Observed broom and dust pan stored in front if front hand sink. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf. CDI: PIC removed all items REPEAT 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed missing/ damaged filters in range hood. Equipment shall be maintained in good repair. REPEAT 49 4-602.13 Nonfood Contact Surfaces (C). Observed soil build up on most gaskets and inside and outside of few equipment throughout establishment; and shelves in 2 door cooler. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: Unfinished wood behind dish machine; Loose handle of door of men's restroom; non functioning ceiling light in WIC. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C). Observed Soil build under few equipment and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT Additional Comments Ensure Fly trap is not above equipment and food prep area Thermometer at +1.1F