BURGER KING #2370

EHS observed tiles missing in the drive thru booth . PIC to fix 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed food debris at bottom of reach in freezer near fryers.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have REF cleaned of food debris. This must be corrected by 04/30/25 /

EHS observed food debris at bottom of reach in freezer near fryers.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have REF cleaned of food debris. This must be corrected by 11/14/24

EHS observed food debris at bottom of reach in freezer.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean REF. This must be corrected by 11/15/24

EHS observed the need to clean WIC/WIF floors. (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. Informed PIC to clean WIF/WIC floor. This must be corrected by 11/14/24

Observed a cell phone stored on a bag of onions near the walk in cooler. z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. EHS informed PIC that personal items should not come into contact with facility food items.

Observed manager working without a hair restraint. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed manager that if she is helping anywhere on the prep/food line, that a hair restraint is required.

Observed hot water at one handsink in the ladies restroom not exceeding 79-80F.(g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. EHS informed PIC of the need to have the handsinks serviced and to check temperatures in the men's restroom as well as water at all handsinks should be a minimum of 100F.

Observed leak at the faucet of the 3C sink and damaging sanitizing tube that was taped. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.EHS informed PIC of the need to have the sink components repaired.

Observed two old inspection scores posted for public viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. EHS informed PIC that the most recent inspection report should be posted for public viewing at all times.

Observed food service equipment stored as clean on shelving that were wet-stacked. (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. EHS informed PIC that all equipment is to be air-dried before storing.

Observed trays for burgers stored with the food contact surface up near the broiler; single service fry cups on storage rack and drink lids throughout the facility stored with the food contact surface exposed to potential contamination.
e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. EHS informed PIC of the need to store all equipment/utensils with the food contact surface not exposed to contamination.

Observed ice accumulating on bottom of walk in freezer door and that the door is damaged at the bottom. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC of the need to have unit serviced/repaired.

Observed facility's need to clean inside the standing freezer near the fryers and to remove the cardboard lining the inner base of the unit. (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 leak at the faucet of the 3C sink and damaging sanitizing tube that was taped. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.EHS informed PIC of the need to have the sink components repaired.

Observed ice accumulating on bottom of walk in freezer door and that the door is damaged at the bottom. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC of the need to have unit serviced/repaired.

Observed damaged gasket on the reach in refrigerator at the front counter; causing the unit not to close completely.(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to repair the gasket.

Observed facility's need to clean inside the standing freezer near the fryers. (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 water pooling on the floor in damaged tile near ICEE machine causing an odor. EHS informed PIC to have the water line to drain into the floor drain and remove excess water from the floor.