Burger Urway

Administrative Miscellaneous / Initial Inspection

• 18D — Failure to comply with an Order of the Board of Health, Commissioner, or Department. (critical)
• 18C — Notice of the Department of Board of Health mutilated, obstructed, or removed. (critical)

Cycle Inspection / Re-inspection

• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
• 04M — Live roaches present in facility's food and/or non-food areas. (critical)
• 04J — Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. (critical)

Cycle Inspection / Initial Inspection

• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 04A — Food Protection Certificate not held by supervisor of food operations. (critical)
• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)

Cycle Inspection / Re-inspection

• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 04N — Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies. (critical)

Cycle Inspection / Initial Inspection

• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 04J — Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. (critical)
• 02H — Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 04A — Food Protection Certificate not held by supervisor of food operations. (critical)
• 04N — Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies. (critical)

Administrative Miscellaneous / Initial Inspection

• 18F — Permit not conspicuously displayed. (critical)

Cycle Inspection / Re-inspection

• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)

Cycle Inspection / Initial Inspection

• 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 04A — Food Protection Certificate not held by supervisor of food operations. (critical)
• 02C — Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours. (critical)
• 09C — Food contact surface not properly maintained. (critical)
• 22F — MISBRANDED AND LABELING (critical)