BURGER KING #7593

15A: .05(6)(a)Observed ice formation along the ceiling inside the walk freezer and along outside of the walk in freezer. // 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) Corrective Actions: Per Person in Charge facility is getting internal thermostat replace, facility is also getting insulation added to pipes to prevent the build of ice in walk in freeze.

1-2A: .03(2)(a)-(l), (n)Several violations occurred during today inspection resulting in an unsatisfactory score. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge could not answer questions pertaining to food saftety e.g. food allergens, cold holding temperatures. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

11A: .04(6)(e)Facility was cooling tomatoes in plastic containers with the lids on in the walk in cooler. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling methods with person in charge. Lids were removed from the containers to continue cooling. //

12A: .04(4)(q)Observed boxes of packaged raw beef, raw chicken, fires on the floor of the walk in freezer. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

14B: .05(10)(e) 1,2,4Observed boxes of single use containers cups, straws on the floor. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Boxes of single use containers were relocated off the floor. //

16B: .06(2)(r)Observed the sink in the women's restroom with slow drainage. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17B: .06(5)(o),(p)Observed dumpster missing drain plug. // Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)

17C: .07(5)(a),(b)1,2,3Observed ice accumulation along the walls and floor outside walk in freezer. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17C: .07(5)(n)Observed metal containers on the floor near the back the kitchen by second drive thur window that the facility no longer uses.. // The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

17D: .07(2)(i)Observed missing light shield in the above the prep station where burgers are assembled. // 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)

18: .07(2)(m)Observed drive thur windeow open during begining of inspection. Observed the sunlight passing through drive thur window when closed. // 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)

1-2B: .03(3)(c)Certified Food Safety Manager certification is not posted in public view. // The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

2-1B: .03(5)(c)Observed employee touching clean container for storing ice cream after cleaning the prep cooler without washing her hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Discussed when to wash; employee washed hands. Container was placed in three compartment sink to be washed, //

2-2A: .03(1)(c)2,3,17Person in Charge could not communicate diseases in the health policy. // 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: Reveiw reportable diseases employee are required to report. //

2-2D: .06(2)(g)Observed a tea urn lid in the hand wash sink during the begining of the inspection. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Lid was removed. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed onion rings shored below raw chicken patties in the reach in freezer. Observed impossible patties stored in open bags next to raw beef patties in the deep reach freezer. // Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. Corrective Actions: Food was relocated to appropiate location. //

4-2B: .05(7)(a)1Observed ice machine in the back and inside of drink nozzels near the drive thur window with build up of mold like substance. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Inside of drink nozzels were cleaned during inspection. //

6-1B: .04(6)(f)Observe container of pork sausages hot holding at 130oF. // Roasts may be held at a temperature of 130°F (54°C) or above when cooked and reheated to a temperature and for a time specified in subsection (5)(a)2 of this Rule. (P) Corrective Actions: Employee reheated pork sausages to 169oF. //

6-1C: .04(6)(d)Observed tomatoes not cooling at fast enought rate. // Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Cooling methods were altered to enchance cooling process. //