BURGER KING #17171

2-2A: .03(2)(m)The person in charge could not demonstrate in a verifiable manner that any of the five employees working were informed of their responsibility to report symptoms or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

4-2B: .05(7)(a)1Observed that the ice machine has a black mold like substance in the upper chamber where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(4)(d)Observed several squeeze bottles of ketchup, mustard, water, spicy mayo, chocolate syrup, vanilla syrup, and liquid margarine that were not labeled with the common food name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled all the squeeze bottles with the common food name.//

13A: .02(1)(d)Observed that the most current inspection report is not displayed in the drive thru.// 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. (C) Corrective Actions: Person in charge displayed the most current inspection report in the drive thru.//

13A: .02(1)(c)2Observed that the First Aid for Choking poster was no longer displayed in the lobby.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: Person in charge was given a choking poster. It was displayed in the lobby for the public.//

14B: .05(10)(e) 1,2,4Observed that the rack that contains clean containers had containers that were stacked wet after sanitization.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers from the clean rack. The containers were cleaned, sanitized and allowed to air dry.//

15A: .05(6)(a)The freezer bins that hold frozen hamburgers and frozen chicken, fries and fish has significant ice build up on the walls.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(a)Observed that the drink machine with the ice bin underneath near the drive thru has a constant leak.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(2)(i)Observed several light fixtures that do not have a cover or protective shielding. One is located over the food prep area and the other two are over the ice machine and the single use item storage.// Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

13A: .02(1)(d)Observed that the most current inspection report was not being displayed to the public in the drive thru.// 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. (C) Corrective Actions: Person in charge placed the most current inspection report in the drive thru window.//

14C: .05(10)(e)1&3Observed several boxes of single use cups stored on the floor in the storage area.// 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 above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge removed the boxes from the floor and relocated them to the proper shelves in the storage area.//

18: .07(2)(m)Observed that the back door has a large gap at the threshold were light is visible when closed completely.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

6-1D: .04(6)(i)Observed cheese, tomatoes and lettuce on the prep line that were improperly marked for time control. The disposal time was not accurately marked for the cheese and lettuce while the tomatoes did not have a time control sticker.// 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: The Person-in-charge put new stickers on the lettuce and cheese with the correct end time. The tomatoes were discarded.//

14B: .05(10)(e) 1,2,4Observed clean containers stacked wet on back rack next to walk-in-cooler.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person-in-charge removed wet stacked containers for them to be clean and sanitized.//