BURGER KING #14044

6-1C: .04(6)(d)4 containers of sliced tomatoes did not cool to 41F within 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling sliced tomatoes. Foods cooling in plastic containers, while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in freezer or cooling on the top shelf of the walk in cooler while uncovered. Foods may be left uncovered while cooling as long as no source of contamination can occur.

4-2B: .05(6)(l)Employee washing dishes in the dish machine with a hot water sanitization temperature less than 160F. Hot water sanitization for food contact surfaces must be 160F or greater. Corrective Actions: Dish machine was run several times and the hot water sanitization temperature reached 160F or greater. Instructed person in charge to rewash and sanitize dishes. Recommended running the dish machine several times before use to ensure the hot water has reached the appropriate temperature.

6-1D: .04(6)(i)At time of inspection, employee was placing time control time stamp stickers on 3 containers of cut lettuce and 1 container of ham. Due to language barrier with employee, person in charge stated that foods had just been placed on time control since employee was placing time stamp stickers on food. The temperatures of cut lettuce and ham were greater than 41F (see temperature log). 3 CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge stated that ham had been placed on time control 2 hours ago. Employee could not adequately state how long lettuce had been on time control due to language barrier. Person in charge decided to discard lettuce.

6-1D: .04(6)(i)Facility does not have written procedures for time control items. Items on time control correctly marked. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in Charge printed GNR procedures for 4 hour time control and correctly filled out procedures of which to follow.

14B: .05(10)(e) 1,2,4Observed several plastic containers stacked wet in the dish area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers sent back to the dish area to be washed, rinsed and sanitized.