BURGER KING

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. No time mark for sliced tomatoes , chopped lettuce, per manager items set out at 9:00am. Manager put time marks on products.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink by office,.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter reach in cooler gaskets soiled.

Basic - Soda syrup on floor by water heater.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: cooked mushrooms 62F, cooked onions 61F, manager states items are on 2 hour timer, unable to produce written procedures, no time mark on products. Marked for time during inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by ice machine due to leaky faucet. Manager turned on hot water at time of inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. On ceiling and shelf across from fans.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and grease/ residue build up on Walk-in cooler door gasket and handle area.

Intermediate - Records/documents for required employee training do not contain all of the required information. Inconclusive information available for food safety training. Computer training not clear on which module contains food safety training, and no completion dates for determining current or expired.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water goes on and off intermittently at hand wash sink by ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table by cookies. Manager moved/discarded drinks. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Hand wash sink by office. Manager put trash can at sink. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. K class extinguisher on floor by back door.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee load raw burger Patties onto grill, change gloves, no hand wash. Observed employee return from restroom, no hand wash before putting on gloves. Manager discussed with employees, employees, washed hands. Corrected On-Site

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. Sliced cheese held under time, no time mark. Employee marked item at time of inspection. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed one Employee with hair protruding all directions from visor.