BURGER KING

Observed food debris/residue on the floor of the WIF and the WIC and on the kitchen floor.

CA: Clean up food residue and clean more frequently.

Observed a hole in the wall in dry storage that PIC stated was from repairing a busted pipe.

CA: Repair/patch hole in the wall.

Kitchen floors are greasy, causing a slipping hazard.

CA: Degrease floors, clean up spills.

Observed one (1) bag each of onion rings and cheese sticks on the walk-in-freezer (WIF) floor.

COS: Bags of food discarded by CFSM.

Observed a mold-like substance growing on the ceiling of the interior of the falling ice machine. CFSM stated that the business stays too busy to empty the machine to clean it.

CA: Charlton EH instructed CFSM that ice is classified as a food and therefore the machine must be cleaned at a frequency necessary to preclude the accumulation of soil or mold.

Observed open outside receptable (dumpster) lid.

CA: Charlton EH instructed CFSM to train staff to close dumpster after use.

Observed food debris on the floor and shelves of the WIF.

CA: Charlton EH instructed CFSM to clean up the food debris in the WIF.

Observed food residue and grease build-up on/around equipment, grease build-up on hoods.

CA: Charlton EH asked for the cleaning schedule for the hood vents and the CFSM stated it was every six (6) months. Charlton EH recommended to CFSM to increase the cleaning to every three (3) months and to clean the other equipment in the kitchen.

Kitchen and dry storage have greasy floors, food waste on the floors.

CA: Charlton EH instructed CFSM to have staff clean up the kitchen more to remove food residue and grease build-up.

Observed unlabeled spray bottle of chemical.

COS: CFSM emptied bottle. Charlton EH instructed CFSM to retrain employees on labeling all spray bottles.

Observed three (3) food preps with no hair restraint in place.

COS: Food preps put on hats.

Observed hoses under water line in wash and sanitize compartment of 3-comp sink.

CA: Charlton EH instructed CFSM to shorten hoses or tie them in a way to prevent them being under the water line to prevent back siphonage.

Observed open dumpster lid. Charlton EH has received numerous complaints about this.

CA: Charlton EH instructed CFSM to retrain staff on ensuring dumpster lids are closed after they put trash in them.

Kitchen and dry storage have greasy floors, food waste on the floors.

CA: Charlton EH instructed CFSM to have floors degreased and to clean up the food waste on the floors.

Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Inspector observed PIC put time marking labels on TCS foods being held without TPHC when she thought inspector was not looking.

Inspector asked PIC when the foods were brought out of temperature control and she stated 1:30 or 1:45 PM.

FSE does have a corporate poster indicating foods and for how long they can be held, but nothing for how they ensure procedures are followed and food discarded after the time.

CA: Inspector temped foods and verified claim, all TPHC food marked and labeled with correct discard time. Inspector told PIC/management they must have written procedures in place when utilizing TPHC that must state: which TCS foods, for how long they are held outside temperature control, what happens to the foods once the 4-hour window is over, and how they ensure the procedure is followed.

Raw hamburger patties found stored in WIC and RIF uncovered and subject to contamination. The RIF that the patties were stored in had a large deposit of congealed grease on the lid.

CA: PIC/Management told to keep all food covered in storage.

Food-contact surfaces and utensils not sanitized properly after cleaning. FSE uses quat. ammonia to sanitize utensils and hydrogen peroxide to sanitize surfaces. When PIC tested solution, it came back at 150 PPM which is below the 220 PPM required by the Food Rule.

Inspector asked if FSE had test strips for peroxide and PIC stated they do not.

COS/CA: PIC made new solution; inspector told PIC to make sure they are testing the sanitizer solution regularly.

No conspicuously located thermometer in holding units.

No signage on 3-comp. sink stating WASH/RINSE/SANITIZE compartments.

No test strips for hydrogen peroxide sanitizer being used to sanitize food and non-food contact surfaces.

CA: PIC/management told to get the signs, again, and to obtain test strips for peroxide to ensure proper concentration of 200-400 PPM as per manufacturer's label.

Observed grease build-up on multiple surfaces. Massive grease spillage on top of RIF that stores raw hamburger patties near the broiler.

CA: PIC told to have the grease build-up on RIF lid cleaned as soon as possible and have general grease build-up cleaned in kitchen.

Observed open dumpster lids.

Entire kitchen and dry storage needs to be cleaned: grease build-up, food debris on floors, damaged walls/ceiling tiles, and exposed fiberglass insulation.

Observed containers of sliced, cooked bacon being held with Time as a Public Health Control that were out of date. Discard date was End of Day 8/20 and 8/21). CA: PIC discarded containers of bacon.

Observed numerous live flies in kitchen. PIC stated that ECOLAB recently serviced their pest control devices as they were malfunctioning. Inspector noticed back door was left open with a 4-inch gap during inspection. CA: Told PIC to keep in contact with ECOLAB about fly problem and to keep the back door closed to prevent pest entry.

No signage on 3-comp. sink stating WASH/RINSE/SANITIZE compartments. CA: PIC told to obtain signage to place on 3-comp. sink.