CRAFT BURGERS BY SHANE

2 findings recorded on Sep 15, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety items on the prep line not maintaining a cold holding temperature of 41F or below. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The items were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety items on the prep line not maintaining a cold holding temperature of 41F or below. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The items were discarded.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 15C ↗

   Equipment cleanliness

   Observed multiple clean plastic containers with sticker residue.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The sticker residue was removed and the dishes were taken to the warewashing machine.//

   Inspector’s full note

   Inspection item: Inspection item 15C

   Code .05(7)(a)2,3

   Observed multiple clean plastic containers with sticker residue.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The sticker residue was removed and the dishes were taken to the warewashing machine.//

   Official report · Item 15C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.