BAHA BURGER health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Lettuce cold holding at 48F in make table. // Cheese cold holding at 47F. COS PIC Voluntarily discarded.

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. // Exterior of fryers/cooking equipment soiled with heavy yellow residue.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace several missing ceiling tiles throughout facility.

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. // Repair/Replace blown light under ventilation hood.

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) // Clear containers of water and oil are not labeled with common name of food.

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. // Several RI coolers interior and exterior soiled with food debris.

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. // One light blown underneath the ventilation hood.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors soiled with flour and food debris throughout facility.

(A)(2) Maintain TCS food at 41 F or below.// Lettuce internal temp of 52F. // Cheese in make table cold holding at 47F.// Chicken cold holding at 48F in RI cooler drawer.// Beef in RI cooler drawer cold holding at 49F. COS PIC Voluntarily discarded.