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. Cut tomato and cut lettuce being held on time controls with no time marking. Per manager, both placed on time controls at 9:00. Manager marked both products appropriately. Also, sautéed peppers and onions, per manager, being held on time as a public health control. No written procedures available. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and small egg reach in cooler in kitchen are soiled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee in break area. Employee went to front line then scooped ice from ice machine and filled ice on front line without washing hands. Observed employee remove gloves and went to put on new gloves without washing hands. Inspector spoke with employee. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese on make line at 60F. Per operator, cheese placed in unit approximately 2.5 hours prior. Operator placed cheese in walk in freezer. Temperature approximately 15 minutes later at 37F. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing bracelets.

Basic - Food stored on floor. Container of shake mix on floor in walk in cooler. Operator moved product to shelf. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug missing on dumpster.