BURGER KING #7621

6-1D: .04(6)(i)Observed containers of cut tomatoes and cut lettuce starting time control, at temps above 41F. (see temp log). Observed sliced cheese on time control with discard time of 9:41am still on prep line at 10:30am. Person in charge(PIC) could not locate time control procedures. 3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION When using Time Control (TPHC) for a maximum of 6 hours:

1. cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; (P)
2. the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); (P)
3. the food items shall be labeled with a start and discard time, not to exceed 6 hours; (PF)
4. foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; (P)
5. 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)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (PF) Corrective Actions: Lettuce, tomatoes, and cheese discarded. Procedures located by Environmental Health Specialist(EHS).

13A: .02(1)(d)Facility has the wrong inspection report posted in the lobby. 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. (C) Corrective Actions: Most recent inspection report posted.

4-2B: .05(7)(a)1Several hot hold trays stacked up as clean with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Trays cleaned and sanitized again.

6-1D: .04(6)(i)Ham and cheese on time control without label. 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: Label placed on both foods to indicate start and discard times.

10D: .04(8)(b)Two boxes of cut lettuce in walk in cooler with manufacturer's expiration date of 9/25/2024. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded.

12B: .03(5)(g)Employee wearing watch while preparing foods. 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 watch.

14B: .05(10)(e) 1,2,4Clean hot holding trays stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Trays cleaned and sanitized again.