Burger King

Observed food employee enter kitchen from lobby area proceed to prep drink with no handwashing prior to initiating prep. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves to initiate a task that involves working with food. COS: Had food employee cease, prepping drink, discard drink, and wash hands.

Observed visible light entry at backdoor of main kitchen at time of inspection. Observed multiple doors propped open not in use at time of inspection. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. COS: Had PIC close doors of facility.

Observed leak at 3-compartment faucet area. Advised PIC a plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.

Observed no inspection report posted at drive-thru area. Advised PIC 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. 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.

Observed food employee work with register than use handle to place fries in to-go cup holder for fries. Also observed food employee exit restaurant, return and prep customer drink without handwashing step in-between. Observed employee washing dishes wash-rinse-sanitized, no handwashing step after handling sanitized dishes. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles: after engaging in other activities that contaminate the hands. COS: Had all employees cease prep/handle dishes and hand wash.

Observed cellphone on prep table at front-food service, fries station. Advised PIC lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: cellphone was relocated.

Observed no CFSM certificate posted in public display at time of inspection. Advised PIC The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: Had PIC place CFSM certificate in public display.

Observed no employee health reporting form at time of inspection. Advised PIC Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed bodily fluid clean-up kit, without verifiable expiration date. Advised PIC Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed two containers of cut tomatoes cooling tightly covered in walk-in-cooler. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosely cover items for proper cooling methods.

Upon Arrival, observed racks of bread stored directly next to handsink in main kitchen without any means of splash protection. Advised PIC food shall be protected from contamination by storing the food: where it is not exposed to splash, dust, or other contamination. COS: Had PIC relocate racks of bread away from handsink.

Observed no inspection report posted at main lobby area and drive-thru area. Advised PIC 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. 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.

Observed no operational permit posted. Advised PIC the permit, or copy thereof, and the current inspection report must be displayed for public view.

Observed stains on ceiling tiles at dry storage area. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean walls of facility.

Observed food contact surfaces of the interior portion of the ice bin lid stored as clean with brown/black mold like substance located at the drive thru window. Advised PIC that equipment food contact surfaces and utensils at any time during the operation when contamination may have occurred. Advised to increase cleaning frequency of ice bin lid.

Observed walls throughout the facility with food splatter and residue. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean walls of facility.

Observed visible light entry at backdoor of main kitchen at time of inspection. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.