THE BURGER PLACE

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Inspection history

1. Dec 15, 2025

   ✓
   2 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

2. Nov 14, 2024

   ✓
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Nov 30, 2023

   ✕
   9 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Keep the plumbing system in good repair.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

4. Jan 23, 2023

   ✓
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

5. Jan 9, 2023

   ✓
   11 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have hand soap at all handwashing sinks.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.