BURGER KING #16171

Observed a burger king box sitting on the floor in the dry storage area. CA: Food shall be protected from contamination by storing the food i9n a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: PIC moved the box to a shelf in the dry storage area.

Observed plastic dishes stacked while wet on the drying rack. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed frozen food debris and onion rings on the floor in the walk-in freezer. Advised to clean. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

A chemical sanitizer of quaternary ammonium used in a sanitizing solution shall be between 200 ppm and 400 ppm, or in accordance with the manufacturer's instructions. Observed the chemical solution of quaternary ammonium in the 3-comp sink reading above 400 ppm, indicated by the orange test strip turning blue. COS: Food employee diluted the chemical solution in the 3-comp sink by draining and adding water.

CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. Observed food slicer sitting on the floor of main kitchen. COS: Food employee moved slicer to dish area to be recleaned.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed floors in Walk-In Cooler littered with pickles, onions, french fries and other food debris. Advised to clean.

CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed food debris under the shelves in the dry storage area.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed debris and food items on the surface of the reach-in freezer and in the dry storage area.