BURGER KING 1

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee use her cell phone, then put on gloves with no hand wash and started working the prep line. Employee was educated on proper handwashing. Employee washed her hands and proceeded to put gloves. Corrected On-Site

Basic - Bathroom facility not clean. Observed both men and women restroom in dirty conditions.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled door handles on reach in freezer next to fryers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of reach in cooler next to handwashing sink. Employee discarded water bottle onsite. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee working the prep line with multiple bracelets on.

Basic - Equipment in poor repair. Observed broken gasket on reach in freezer door next to fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer with beef patties.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in freezer next to fryers.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed soiled interior of reach in freezer next to fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall above and around 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple plastic bottles with sauces in them and no labels.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice shut in the dining room soiled. The manager cleaned the ice machine and ice shut. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed across from cook line.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed the reach in cooler under the front counter gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards soiled in the walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. The manager hung up the mops to dry. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine Operator added paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored next to single service cups in storage area. Operator discarded cup Corrected On-Site

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. Observed cut tomatoes as per operator prepared at 10:00am marked to discard at 3pm. Operator corrected time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tater tots (121F - Hot Holding), Operator discarded tater tots. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with big g poster. Corrective Action Taken

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dish machine rinse temperature reach 131.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in freezer interior have accumulation of soil residues. Observed soiled bottom of reach in freezer chest next broiler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Adjacent from 3 compartment sink. Employee started to clean during inspection. Corrective Action Taken