BURGER KING #6792

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. In reach in cooler opposite chargrill, ham (48F - Cold Holding), per operator was on counter during rush period. Discussed with operator use of time control, per operator normally is held on time, checked labeling and no discard time present. Operator printed new labeling with discard time. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by office area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frozen drink machine at drive through area with dust accumulation on top of machine.

Basic - Single-service articles not stored inverted or protected from contamination. On dry storage shelf, coffee filters unwrapped not stored inverted or protected. Operator inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the soft serve ice cream dispenser, ice cream mix (55F - Cold Holding) per employee filed around 7am. At conclusion of inspection mix still out of temperature, per operator work order in for that side of machine. Will remove mix and clean out.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the soft serve ice cream dispenser, ice cream mix (55F - Cold Holding) per employee filed around 7am. At conclusion of inspection mix still out of temperature, per operator work order in for that side of machine. Will remove mix and clean out.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Stored food not covered. In the walk in freezer, uncovered containers of churro fries and beef patties, wrap placed over open containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance staining in the lobby ice chutes. Operator states will clean and sanitize. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food on the main cook line missing beard restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet.

Basic - Open dumpster lid. Sliding side doors of the dumpster left open. Operator closed the sliding dumpster doors. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. At the rear prep table, employee panning up trays of cooked bacon next to the hand wash sink with no splash guard barrier. Operator had employee relocate the bacon. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink set up with quatanery ammonium at 0ppm, even after running. Person in charge sent employee to purchase bleach during inspection to utilize until sanitizer is working properly. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer available due to quatanery ammonium at triple sink testing at 0ppm. Person in charge sent employee to purchase bleach during inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid or straw stored on shelf above prep area. Person in charge removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. One container with cracked edge.

Basic - Wet mop not stored in a manner to allow the mop to dry. In back by mop sink, person in charge hung to dry. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over milkshake mix. Also in reach in freezer raw beef burgers no longer commercially packaged over open case of biscuits. Person in charge rearranged items. 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. Items on line marked with 2pm discard time. It is 9am during inspection. Person in charge marked with appropriate time. Also, burritos missing time mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sinks have low water pressure when using hot water.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Person in charge unable to provide color chart for quatanery ammonium strips. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on or above prep areas. Person in charge discarded. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food and drink in walk in cooler among and above foods to be served to customers. Person in charge moved to bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelf above prep area. Also in dry storage area, observed employee belongings stored over food product. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor with debris buildup under self service soda ,canine in dining room.

Basic - Single-service articles improperly stored. In dry storage area, cases of single service items stored on floor. Person in charge raised. Also at front line, fry sleeve dispensers do not have lids. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen onions thawing on prep table. Person in charge removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor by hand wash sink. Person in charge hung to dry. Corrected On-Site

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. At the time of inspection beef burger at 150°F, person in charge discarded. Corrected On-Site

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. Tomatoes, burritos, and sandwiches held on time per person in charge with no time mark. Person in charge marked appropriately. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At the time of inspection sanitizer bucket and triple sink at 500ppm. Appropriate range per sanitizer label 150-400ppm. Person in charge began diluting. Retested at 350ppm. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Person in charge unable to provide color comparison chart during inspection. Establishment utilizes quat. Person in charge states it got wet, has another on order. Corrective Action Taken

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. Person in charge unable to provide proof of training for some employees during inspection.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open can with no lid or straw stored in kitchen. Person in charge moved to appropriate location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area observed employee jackets among food products. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. In walk in freezer case of food on the floor. In dry storage cases of oil, bag of flour and case of pickles stored on the floor. Person in charge raised during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In clean dish area observed old labels on multiple containers.

Basic - Single-service articles not stored inverted or protected from contamination. At front station single service fry containers not inverted person in charge protected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed tomatoes stored over ready to eat lettuce.