BURGER KING #10548

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched boxes on trash bin then grabbed cooler door handle; no handwash Operator picked up trash from floor then grabbed handle to basket for hot holding; no handwash Operator washed hands and sanitized areaCorrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw chicken not commercially packaged stored over apple pies and French fries Operator stored properly 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. Chopped lettuce and cooked mushrooms on time control placed at 10:00am but not on written procedure Operator wrote products into time control procedure 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. Employee handled cash payment and without washing hands handled ice scoop to scoop ice, discussed with operator who washed hands and sanitized ice scoop. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled old cardboard boxes from floor and after without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands, and re sanitized dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler sliced cheese (51F - Cold Holding) Per operator product not portioned or prepared today, walk in cooler doors left open for extended period of time for delivery, discussed with operator who moved product to freezer to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (112F - Hot Holding) per operator product prepared approximately 20-30 minutes ago and hot held in unit, discussed with operator who moved product to be reheated to 165+F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler stacked pans of cut lettuce (49F - Cooling) at 9:00 since 7:00 to 49F at 9:15, at this rate of cooling product will not reach 41F within 4 hours discussed with operator who unstacked pans and removed lids for adequate air flow cooling. Corrective Action Taken

Basic - Ceiling tile missing. In customer lobby multiple ceiling tiles missing, discussed with operator to replace tiles.

Basic - Floor soiled/has accumulation of debris. Behind deep fryers floor and cove molding have accumulation of grease and food debris, discussed with operator to clean and sanitize.

Basic - Floors not constructed to be easily cleanable. In between ice machine and broiler for hamburgers, floor tiles missing grout with standing water in between tiles, discussed with operator to clean and sanitize area and repair tiles.

Basic - Light not functioning. Light not functioning in hallway to restroom, discussed with operator to repair light.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of deep fryers have accumulation of grease build up, discussed with operator to clean and sanitize.

Basic - Open dumpster lid. Discussed with operator who closed lid. Corrected On-Site

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. In kitchen Ventilation inadequate as evidenced by excessive steam or vapors, discussed with operator.