BURGER KING 28843

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed frozen raw hamburger patties to place in broiler with gloved hands then took off gloves and began to handle clean equipment and bags of frozen French fries and mozzarella sticks with bare hands without washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid dairy foam (59F - Cold Holding) sitting out on counter by ice cream machine at front counter, per manager foam was taken out of walk in cooler less then 20 minutes to make drinks and was not put back, foam put back in walk in cooler. 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. See stop sale. Cut lettuce, cut tomatoes on make line marked to be discarded at 2pm, items taken out of walk in cooler around 9am, employee remarked all items for 1pm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (58F - Cooling after 30 minutes 58F) in stacked, covered, plastic containers in walk in cooler, per manager tomatoes were cut a few hours prior.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station at drive through window.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at drive through used to dump coffee in.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has a build up 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 markings. Missing time markings for ham sitting out on make line, employee corrected during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of both soda machines in establishment.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. 1 employee chewing gum while making sandwiches on make line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee conducting food preparation wearing multiple rings and bracelets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of slushy machine at front counter, around nozzles. Underside of warming unit on cook line next to fryers. Inside of cabinets at drink station in dining area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes stored over boxes of pasteurized liquid eggs in walk in cooler. Repeat Violation

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 touching trash can with gloved hands then touched hair, ears, and face while adjusting hat, then continued to handle clean equipment and containers without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coffee with creamer (44F - Cold Holding); creamer (45F - Cold Holding) in reach in cooler under front counter, per employee door has been consistently opened for approximately 1 hour, both items moved to walk in cooler. Corrective Action Taken

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. Bag of shredded cheddar cheese on make line, per employee bag was taken out of cooler and opened no more than 30 minutes prior, employee placed time on bag. Also employee marked cut tomatoes and cut lettuce on make line with a time that exceeds 4 hours, inspector spoke with employee and employee marked items for only 4 hours. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over boxes of cheese in walk in cooler. Unwashed onions stored over bag of ice cream mix in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front of the main cook line in the hot holding unit, chicken fry (111F - Hot Holding) normally held on time as public health control but the timer for the unit was not started. Operator voluntarily discarded the chicken fries. 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 the front of the main cook line in the hot holding unit, chicken fry (111F - Hot Holding) normally held on time as public health control but the timer for the unit was not started. Operator voluntarily discarded the chicken fries. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the first drive through window, clean plastic containers stacked while wet.

Basic - Food stored on floor. Soda syrup box stored on the floor of the first drive through window, operator relocated the soda syrup box to the correct storage location. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on the end of the main cook line closest to the three compartment sink, leaking water when in use. Employee reconnected the drain hose to prevent further leaking. Corrective Action Taken