BURGER KING #23201

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees scratch arms and touch single service bags. Coached employee on proper hand washing procedures.

Basic - No copy of latest inspection report available.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched back of pants and without washing hands employee began to handle cooked chicken fingers with hands, discussed with operator employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line hash browns (112F - Hot Holding) per operator product made approximately 15 minutes ago and placed on to hot holding pan, discussed hot holding with operator who moved product back to deep fryer to reheat to 165+F Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time as a public health control for sliced ham, cut lettuce, cut tomatoes with no written plan, discussed with operator and provided form via email, operator printed and filled out form during inspection. Corrected On-Site

Basic - Dead roaches on premises. Approximately 3 dead roaches in kitchen on floor in some dispenser storage area, discussed with operator who cleaned and sanitized floor. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink pipe leaking onto floor, discussed with operator to repair.

Basic - Reach-in freezer in cooks line interior/shelves have accumulation of soil residues.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with DBPR HR Form 5030-104

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cooks line/dry storage rack. Operator replaced paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has Employee health agreement unsigned. Operator had employees sign during inspection. Corrected On-Site

Basic - Floor under self service soda fountain in guest area soiled/has accumulation of debris.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Double door reach in freezer on cooks line interior soiled

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink has constant drip at hot water faucet

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chicken breading cooler and reach in freezer soiled. Area around soda nozzles soiled at drive thru.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris.