SNEAKY PETES health score and inspection history

Cook ground meat, mechanically tenderized meat, or ground fish to at least 155 F for at least 15 seconds.// Hamburger patty directly off the grill into the hot holding container reached a max. temp of 148F degrees. PIC COS by placing back on the grill until it reached 155F degrees. Ensure employees are using internal temp. thermometer to verify cooking temperatures.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease/residue on floors underneath equipment (2) Clean hood vent filters from residue

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)Residue build up on exterior of cooking equipment (2) Clean bottom of RI coolers and freezers from debris

Store food wrapped, in packages or in covered containers to prevent contamination. // Multiple containers of patties uncovered in RI freezer.

Label all toxic items not in original containers with the common name of the product (Pf).// Unknown liquid in chemical spray bottle not labeled. PIC COS by labeling with its common name. 7-202.12 Use toxic items according to the law, the Food Code, and manufacturer’s directions.//Chlorine sanitizer in bucket tested more than 200ppm.

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. // Old food debris in Ri cooler/freezer and around gaskets.