BAHA BURGER health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor in back storage area. Dust on ceiling vent covers in the restrooms. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Rust on ceiling vent covers.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.///PIC did not have CFSM on site to verify.

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.///Accumulation of grease and food debris on rolling carts in prep area.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Using cardboard as shelf liners. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Rusted shelving. Repair or replace damaged bottom shelving by WI cooler

(A)(2) Maintain TCS food at 41 F or below.///Raw beef at 55F degrees. Cooked chili at 53F degrees. Cut watermelon at 53F degrees.///COS PIC placed items in WI cooler to chili.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and dust on the floor, walls and ceilings throughout facility.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).///Employee wearing double gloves working with raw meats, then proceeds to replace top glove and handle RTE foods.///COS Employee washed hands.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand-washing sink leaking. 6-501.18 Clean hand sinks as often as necessary to keep them clean.

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.///Food debris and rust on the storage shelves throughout facility. Food debris in the bottom of low boy cooler. Food debris on the exterior of drink machine, ice machine baffle and ingredient bins.