The Burg Sports Grills

Inspector notes: Observed accumulation of food debris behind cookline grill/fryer and accumulation of dust along walls/ceilings adjacent to ceiling vents. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection

Inspector notes: Observed chili being cooled in a large, deep plastic container with a lid tightly on the top in the walk in cooler holding at 130*F at the time of inspection. PIC stated it had been made an hour ago and was placed into the container with some ice and then placed into the walk in cooler. At the time of inspection the food items were uncovered, placed into shallow containers less than 4 inches deep, placed in the walk in cooler, and in an ice bath to allow for rapid cooling. Discussed with PIC the procedures for proper cooling and stated that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed no handwashing signage at the bar handsink by dishwasher, the handsink by the prep sink, or at the hand sink by the kitchen dishwasher. PIC stated they will print and hang signs as soon as possible

Inspector notes: Observed bread crumbs in kitchen area, zucchini in walk in freezer, and mozzarella sticks in the walk in freezer without coverings or lids at the time of inspection