BURGER KING #8469

EHS observed cardboard box being used as grease catch above fryers.

Single-service and single-use articles may not be reused.

PIC discarded.

EHS observed:

• buildup of crumbs, grease atop bun warmers in main line
• stickers on outside of pans stored in drying racks

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean and maintain areas.

EHS observed cardboard box being used as grease catch underneath fryers.

Single-service and single-use articles may not be reused.

PIC discarded.

EHS observed:

-top of burger assembly area with black buildup under menumaster, across flashing

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC cleaned area, PIC to have area cleaned more regularly.

EHS observed stickers being placed on active TPHC line items (lettuce, tomato trays) at start of inspection.

The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

PIC to ensure all product is marked when it is pulled from temperature control. Tray removed during inspection.

EHS observed interior baffle of both bulk ice machine and ice storage bin at beverage station with buildup of black mold-like substance on food facing surfaces.

Food-contact surfaces to be cleaned at a frequency necessary to preclude accumulation of soil or mold.

PIC had baffles removed, sanitized.

EHS observed open bags of onion rings in WIF exposed to drip/splash from condenser unit leak.

Food shall be protected from contamination by storing the food...where it is not exposed to splash, dust, or other contamination.

EHS observed PIC discard open bags. PIC to store food away from condenser while it is being repaired.

EHS observed tops of fryer stations with buildup of grease, salt, non-food items.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment.

PIC to have area cleaned.

EHS observed facility ceiling tiles above main kitche/fryer station in particular with grease buildup/stains.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to replace/clean tiles.

EHS observed ice buildup inside WIF on walls and floors due to disrepair.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to have ice removed while WIF is repaired.

Observed butter cups, butter spread and buttermilk in the walk in cooler that had just been pulled from the prep area at some point during breakfast at temperatures above 41F. EHS informed PIC of the need to assure that only what is needed is removed for breakfast and that products should not sit out if it it to remain refrigerated. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC to discard most items.

Observed employees placing time stickers on products to utilize TPHC. (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. EHS informed management of the need to place time stickers on product when it is prepped/held out of temperature control.

Observed damaged walk in cooler flooring near entrance door. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed management of the need to put in a work order for the cooler flooring.

Observed the need to clean equipment throughout the facility (to include the fryer/fryer area, burger chest freezer, inner panels of the ice machine, ovens, etc). d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment.

Observed facility's need to clean the ceiling vents/tiles and upper portions of equipment from dust accumulation, clean the walk in freezer flooring, and repair/determine cause warped FRP on various walls. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to deep clean the facility and repair any damaged areas.