BURGER KING #02993

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced Tomatoes prepared and portioned at 5:30am (63F at 10am - Ambient cooling); Cut lettuce prepared and portioned at 5:30am (63F at 10am - ambient cooling) inside walk in cooler. Product did not cool to within 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced Tomatoes prepared and portioned at 5:30am (63F at 10am - Ambient cooling); Cut lettuce prepared and portioned at 5:30am (63F at 10am - ambient cooling) inside walk in cooler. Product did not cool to within 41F within 4 hours. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink closet to break room, operator provided paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator provided. Corrected On-Site

Basic - Equipment in poor repair. At Reach in cooler underneath front counter next to milkshake machine inoperable. Operator stated that they are aware and a new part is on order. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; hash browns (117°F - Hot Holding). Operator stated being held less than 1 hour and that hash browns would be discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At dining room soda dispenser nozzle. Operator cleaned and sanitized nozzle. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (52°F - Cold Holding) in reach in cooler across from three compartment sink. Food not portioned or prepared today. Food brought out from walk-in cooler 30 minutes prior. Food out of temperature for less than four hours. Operator placed food in ice bath to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses TPHC for sliced cheese, sliced tomatoes, shredded lettuce, in reach in cooler at cook line. No written plan. Emailed form and operator printed and filled out form. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and dry storage areas.

Basic - Food stored on floor. Cases of fries and onion rings stored in the floor in walk-in freezer. Operator stored properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used to dispense floor stored touching the food. Operator stored properly. Corrected On-Site