BURGER KING #28995

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles in lobby area are soiled.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working on cooks line has no beard restraint. Employee placed on beard restraint. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer in kitchen area across from fryer housing sausage patties.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled inside reach in freezer across from fryers.

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 can be determined. Operator placed time mark on cheese at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink, Discussed with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler next to register, operator cleaned at time of inspection. Corrected On-Site

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. Discussed with operator. Some employees.

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. Operator unable to provide rest of certifications due to computer being down.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed near 3 compartment sink. Operator rewashed at time of inspection and set up to properly air dry. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled in wall in freezer, discussed with operator. Operator cleaned at time of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Emailed operator employee health agreement. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop of food preparation table. Employee discarded drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees working with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in frezzer across from oven in back kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of refrigerator underneath toaster.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution tested 0ppm of quaternary ammonium. Manager refilled quaternary ammonia 200ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink measured at 0ppm. Manager remixed sink and it measured at 200ppm. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wet wiping cloth ppm measured at 0ppm. Buckets were remixed and it measured at 200ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator enter kitchen and began work cooking food without washing hands. Inspector discussed good hand washing practices. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on wall in kitchen near drive through window.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut leafy greens 5 pounds and sliced tomatoes 4 pounds out over at room temperature for over 4 hours.

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. See stop sale. Cut leafy greens 5 pounds and sliced tomatoes 4 pounds out over at room temperature for over 4 hours.

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. Ham, sliced tomatoes and cut leafy greens out for approximately 30 minutes. Manager time stamping. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dry storage area and cooksline

Basic - Bathroom facility not clean. Women's and Men's restroom needs cleaned.

Basic - Floor area(s) covered with standing water. Near 3 compartment sink Floor soiled/has accumulation of debris. Near 3 compartment sink

Basic - Open dumpster lid.