BURGER URWAY

Order for delivery

Inspection history

1. Nov 20, 2019

   ✓
   2 violations

   • Failure to comply with an Order of the Board of Health, Commissioner, or Department.
   • Notice of the Department of Board of Health mutilated, obstructed, or removed.

2. May 2, 2019

   B
   4 violations

   • Proper sanitization not provided for utensil ware washing operation.
   • Critical:Live roaches present in facility's food and/or non-food areas.
   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
   • Critical: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.

3. Mar 4, 2019

   ✕
   3 violations

   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
   • Critical:Evidence of mice or live mice present in facility's food and/or non-food areas.
   • Critical:Food Protection Certificate not held by supervisor of food operations.

4. Oct 2, 2018

   A
   3 violations

   • 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: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.
   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

5. Sep 18, 2018

   ✕
   8 violations

   • Critical: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: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: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:Food Protection Certificate not held by supervisor of food operations.
   • Thawing procedures improper.
   • Permit not conspicuously displayed.
   • 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.
   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

6. May 2, 2018

   A
   2 violations

   • 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:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

7. Mar 26, 2018

   ✕
   7 violations

   • Critical:Food Protection Certificate not held by supervisor of food operations.
   • Critical: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.
   • Proper sanitization not provided for utensil ware washing operation.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • Food contact surface not properly maintained.
   • MISBRANDED AND LABELING

8. May 20, 2017

   A
   2 violations

   • 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: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.