BURGER KING MONTICELLO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Triple sink.

Basic - Water leaking from pipe and/or faucet/handle. At triple sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. This violation addressed on previous inspection. Repeat Violation

Basic - Drain cover(s) missing. Mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor soiled/has accumulation of debris. Behind ice maker , floor has buildup of mold like substance.

Basic - Ice buildup in walk-in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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 Manager time marked during inspection. Corrected On-Site

Basic - Ceiling tiles/vents soiled with mold-like substance. Stained and moldy ceiling tiles throughout dining area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Degreaser above bread.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Keera Giddens 1-11-17.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks, towels provided for 1 sink. Corrective Action Taken

Basic - Food stored on floor. Bag of ice on floor of walk-in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of hot hold has accumulation of food debris.

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 lettuce and cut tomato on line. Marked during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser on counter. Properly stored during inspection. Corrected On-Site

Intermediate - Handwash sink does not provide hot or cold water. Sink by stockroom.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and whisk in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink.

Basic - Floor area(s) covered with standing water.

Basic - Floor not clean. Kitchen floors have buildup of soil.

Basic - Water leaking from pipe and/or faucet/handle. Leaking water heater.

Portable fire extinguisher missing from its designated location. For reporting purposes only. Both extinguishers on floor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 71° longer than 4 hours. Discarded 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. See stop sale. Lettuce marked for 2:00 o'clock pm, removed from cooler at 5:00 am.

Basic - Ceiling tile missing.

Basic - Condensation or other drainage not disposed of according to law.

Basic - Equipment in poor repair. Walk-in freezer missing gasket.

Basic - Ice buildup in walk-in freezer.