VITOS BURGER JOINT health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Gasket on make tables have food residue.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gasket on door of RI freezer torn.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Walls and floor behind and under 3 compartment sink has buildup/residue.(2) Floor and wall at fryer has grease build up.

Clean plumbing fixtures as often as necessary to keep them clean.///Drain under 3 compartment sink has black residue. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/// 3 compartment sink has continuous stream of water when turned off.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles//Employee food and drinks on shelf above consumer products.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Lights not operational in hood. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has large accumulation of grease.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knives stuck between shelving and wall (at 3 compartment sink)

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///(1)Gaskets on doors of both RI cooler and freezer have black residue visible.(2) Soiled cardboard in front of 3 compartment sink. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on doors of both RI cooler and freezer damaged and coming apart.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///(1)Continuous drip at 3-compartment sink. (2) 3 compartment sink not attached to the wall.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer bucket not set up. 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Multiple cloths laying in several areas of kitchen/prep/ 3-304.14 Cease the use of cloths designated for food spills for any other purpose.///Multiple dirty cloths laying in the floor at 3 compartment sink.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Employee jackets and other personal items on shelf with clean towels and aprons.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///All lights out under hood. 6-501.14 Clean restroom exhaust vent cover.///Exhaust fans and ceiling in restroom has black residue visible.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// (1) Old debris/grease buildup on exterior of equipment. (2) Old debris in the bottom of RI cooler and RI Freezer (3) Grease/dust buildup on fire suppression system.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Wet mops sitting in floor near mop sink.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles no labeled with contents.

Store food wrapped, in packages or in covered containers to prevent contamination.///Several bags of food open to elements in RI freezer.