BURGER KING 7066

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen next to ice cream machine, light cream (48F - Cold Holding); ice coffee (47F - Cold Holding). Manager stated during breakfast door is opened and shut frequently. Ambient air of cooler is 48. Manager voluntarily discarded Time/Temperature control for safety foods. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. On cook line, cut tomatoes and cut lettuce time marked for 2 pm when put out at 9 am. Manager removed time markings from container and replaced with correct 4 hour limit. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at back of kitchen next to produce sink blocked by trash cans. Manager moved trash cans from in front if handwash sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in lobby have build up of dust/mold-like substance. Also, ceiling vent in break room has build up of dust/mold-like substance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager provided license expired June 1 2024.

Basic - Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under fryers have build up of grease and food debris. Also, floor under ice machine/bag- in- box soda rack soiled with build up. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven behind make line has food debris build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machines in drive through area and lobby, around soda nozzles soiled.

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. One employee hired less than two weeks did not employee responsibility agreement signed. Provided DBPR Form HR 5030-103.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have build up of dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets next to ice machine not inverted.

Basic - Dead roaches on premises. Observed one dead roach under triple sink in kitchen. Manager discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under in bag soda dispenser has build up. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to time/temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. On prep counter across from fryers, container of cheese with expiration time of 1000 not discarded when seen by inspector at 1025. Employee discarded cheese after inspector cited.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. On prep counter across from fryers, container of cheese with expiration time of 1000 not discarded when seen by inspector at 1025. Employee discarded cheese after inspector cited.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near triple sink blocked by beige utility cart. Cart moved. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one employee working today.

Basic - Bowl or other container with no handle used to dispense food. Employee using metal container to scoop ice in back kitchen. Employee removed container and used ice scoop with handle. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Temporary License was only one available. Manager was able to have current license emailed to store. License printed and posted. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on front counter warming bin next to single use items. Phone moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drains in kitchen. Floor under drive through equipment. Floor under ice machine in back kitchen. Wall behind drive through equipment. Wall behind ice machine in back kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beige utility cart near triple sink.

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in middle of kitchen on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (49F-51F - Cold Holding); individual milk (52F - Cold Holding) in small reach in cooler under front counter packed with cases blocking interior fan, per manager door has been consistently opened for approximately 3.5 hours, items immediately moved to walk in cooler, all items retemp at 41F or below. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under drink station in dining area.

Basic - Floor soiled/has accumulation of debris. Under soda machine at drive though area. Under cabinet by broiler on make line. Under fryers on cook line. Employees began to clean up all areas during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet by broiler on make line, employee began to clean during inspection. Corrective Action Taken

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