BURGER KING 18-9437

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. Employee changed out all items on time without added time mark labels. Person in charge added labels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing station next to triple sink at 88F. Person in charge adjusted valves. Retested sink at 120F Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind equipment by take out window Walk-in cooler floor soiled with food debris. Under equipment on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) doors on prep counter soiled with grease and food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink, unable to dry. Person in charge hung up mops. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty tongs off the floor with gloved hands then continued to put together food orders without washing hands or changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (64F - Cold Holding) sitting out on counter on make line, per employee carton has been sitting out less then one hour, carton placed back in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. All time/temperature controlled for safety foods held on time on make line do not have time markings, employee marked all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Keith Yates, hired over 30 days is not certified.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles of soda machine in lobby area. Underside of slushy machine in kitchen. Employee began to clean both surfaces during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area by office, manager corrected during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of reach in cooler in kitchen near office.

Basic - Unclean building components, attachments or fixtures. Nozzles for hood suppression system over broilers have a build up of debris.