BURGER KING #6427

2-2A: .03(1)(c)2,3,17Person in charge could not demonstrate knowledge of symptoms and diseases that are to be reported. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Employee health policy was reviewed with the person in charge. //

6-1D: .04(6)(i)Multiple food items on time control (lettuce, cut tomatoes, ham, and cheese) not labeled with the start and discard time. ***2ND CONSECUTIVE VIOLATION. // When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Items were labeled with the start and discard time. //

12B: .03(5)(h)Observed employee working with several bracelets and watch. ***2ND CONSECUTIVE VIOLATION. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelets and watch. //

12B: .03(5)(j)Observed person in charge with beard longer than 1/2 inch not wearing a beard restraint. ***3RD CONSECUTIVE VIOLATION. PERMIT SUSPENDED. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Beard guard was put on. //

15C: .05(7)(d)The area outside the fryers and in between the hot hold pans have heavy accumulation of debris. // Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

6-1A: .04(6)(f)Observed liquid egg holding above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Carton was discarded. //

6-1D: .04(6)(i)Observed multiple items that are supposed to be on time control not labeled with a start/discard time. // 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: Items were discarded. //

12B: .03(5)(i)Observed employee with beard longer than 1/2 inch not wearing a beard restraint. ***2ND CONSECUTIVE VIOLATION. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Beard net was applied. //

12B: .03(5)(g)Observed employee working with food wearing multiple rings that do not meet approved jewelry requirements. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Rings were removed. Employees must wear only a plain banded ring. //

11C: .04(6)(c)Observed a container of ham thawing on the counter at room temperature. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Ham was placed in the walk in cooler. //

12B: .03(5)(i)Observed two employees with beards longer than 1/2 inch prepping food items. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned beard nets. //