BURGER KING #29230

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on condiments kept on time. Manager marked condiments within timeframe. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee cup with no lid on cook line. Manager threw cup away. Corrected On-Site

Basic - Food stored on floor. Observed 2 pickle buckets stored on floor in walk in cooler. Manager moved pickle buckets to shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two pieces of equipment. Manager removed knife. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop lying on floor near mop sink. Manager hung wet mop during inspection. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed bathroom deodorization spray bottle on dry dish storage shelf.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed soda box on floor next to first register area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket next to mop sink not hung to dry.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ketchup in hand sink used to wash condiment bottle.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast in reach in cooler at 44F manager states they prepared it and placed in cooler 20 minutes ago at 10:00. Manager states they pulled it from walk in cooler. I advised watching the temperature and placing a bag of ice on top of it to keep it at temperature.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken breast at 75F Manager was unsure when the chicken was placed in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast in reach in cooler at 75F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to ice machine in kitchen area.