BURGER KING #17335

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. Two employees touched bare body/gloved hands in pocket. Did not wash hands before re-engaging in food prep. Employees stoped and instructed to wash hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer <150ppm. Retested at 200ppm Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator reached out to their corporate office for copy of current license. Corrective Action Taken

Basic - Drain cover(s) missing. Location in the back of the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep area.

Basic - Plumbing system in disrepair. Observed hand sink labeled out of order.

Basic - Standing water or very slow draining water in handwash sink.

Basic - Water leaking from pipe and/or faucet/handle. Hot water leak at three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled with debris at drive through window area. Manager began cleaning soda nozzle during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored in hand wash sink at front counter. Manager removed whisk during inspection. Corrected On-Site

Basic - Ceiling leaking onto floor in dish area.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired 06-01-23.

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. Beef patties only reaching 141°F. Cook time adjusted on grill patties cooked to 183,190°F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance on the ice machine door.

Basic - Hole in or other damage to wall. Wall by walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink by ice machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cup above food prep table.

Basic - Plumbing system in disrepair. Observed handwash sink not working due to it onto floor. Observed other handwash sinks available in direct vicinity of all work stations.

Basic - Water draining onto floor surface. Observed water leaking from ceiling in front of cook line station.