Holy Grill

A surface sanitizer solution was not available along the cook line at the time of the inspection. , , A spray bottle was found in storage that had a Quat label on it. Staff explained it should be a chlorine solution. When tested with both chlorine and quat test strips 0ppm was detected. The solution smelled of vinegar. , , Please ensure that vinegar is not being used as a surface sanitizer. Only a 100ppm chlorine or 200ppm quat sanitizer can be used. , , A 100ppm chlorine solution was prepared at the time of the inspection.

A food handler was observed flipping raw burgers with a spatula and assisted by their hand. After touching the raw burger patties, the food handler proceeded to touch equipment and a burger bun. , , The food handler and management were educated on proper hand washing procedures and cross-contamination. Please ensure that if food handlers touch a raw meat item, they wash their hands prior to touching equipment or other food items.

The facility did not have chlorine test strips on-site. , , Please obtain chlorine test strips to be able to test and verify the concentration of chlorine-based surface sanitizers.

The fry cutter and wall under the fry cutter had a build-up of debris. , , Please clean and sanitize and add to a regular cleaning schedule.

A build-up of grease and debris was observed along the cook line and hard-to-reach areas. , , Please pull-out equipment and complete a deep clean.