BURGER KING #13887

Observed a food employee go outside then come back inside the facility handling container lids without washing their 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee washed their hands and the container lids were taken to be washed, rinsed, and sanitized.//

Observed a chicken nugget delivery box being stored underneath leak/ice in the walk in freezer.// Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: The delivery box was discarded.//

Observed a food employee preparing food without a beard restraint. // 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: The food employee wore a beard restraint.//

Observed a food employee wearing two bracelets while preparing food. // 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: The bracelets were removed.//

a),(b)1,2,3Observed the surrounding floor tiles near the floor drain near the drive thru window in disrepair and the grout is missing. 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)

2-2A: .03(1)(c)2,3,17PIC unable to convey knowledge of the employee health policy: 5 symptoms, 6 diseases and requirements for exclusion, restriction, reporting & return to work requirements. // 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)

2-2A: .03(2)(m)The facility was unable to provide in a verifiable manner that the first employee selected/ present during today's inspection is aware of their responsibility to report foodborne illnesses. // *** Third Consecutive Violation. If marked on next routine, permit may be suspended. *** // 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) Corrective Actions: Employee signed the employee health agreement during the inspection. //

15C: .05(7)(a)2,3Observed grease, debris, stored on equipment throughout the facility: cookline equipment, especially inside fryer cabinet; shelves in walkin cooler, walkin freezer, under coffee maker, etc. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Grease/debris accumulated on the under equipment, especially under the fryers, walkin cooler shelves. Debris/dirt accumulated on the walkin cooler door threshold. Worn grout kitchen floor tiles by walkin cooler. Loose cove base outside of the walkin cooler door (potential pest harborage site). Holes around pipes/conduits on ceiling above water heater (potential pest harborage site). Dirt/debris accumulated on the walls, ceiling by water heater, food storage shelves. // 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)

6-1D: .04(6)(i)Food that was held using time as a control at the prep line were not time-stamped: cheese, ham, cut tomato, cut lettuce. PIC printed the labels, but did not place them on the food container as written on their time control procedures. Facility put cut lettuce on time control during the inspection, but the lettuce was still cooling; I measured the lettuce temperature at 43°F. // *** Third Consecutive Violation. If marked on next routine, permit may be suspended. *** // 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: Time-controlled food that was not time stamped was discarded: cut lettuce, cut tomato, cheese. Lettuce that was still cooling was put back in the walkin cooler to continue cooling.

11A: .04(6)(e)Cut lettuce, cut tomato were cooling in deep, covered, plastic containers, stacked 3-5 containers high, in the walkin cooler. // 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Food was discarded because it didn't cool within the required time. Discussion on proper cooling methods. //

11D: .05(3)(g)Facility's food probe thermometer for measuring thin foods is not working; needs a battery. PIC stated they don't have another thermometer & they don't have any batteries. // Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12A: .04(4)(r)Food stored under leak/ice in the walkin freezer. // Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

12B: .03(5)(i)Observed 2 employees with beards, preparing food without beard restraints. Facility does not have beard restraints. // 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)

12B: .03(5)(f)Employee was wearing a bracelet while preparing food. // 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: Bracelet removed. //

15A: .05(6)(a)Observed leak/ice buildup in the walkin freezer (food packages, shelves, floor, fan housing). // 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(1)(i)Rusted/corroded shelves in the walkin cooler. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

2-2A: .03(2)(m)The facility was unable to provide in a verifiable manner that 3 employees present during today's inspection are aware of their responsibility to report foodborne illnesses. * SECOND CONSECUTIVE REPEAT VIOLATION.// 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) Corrective Actions: Employee health agreements were signed.//

2-2B: .03(5)(j)1&2Observed an opened candy bar stored on top of a prep table inside the kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Candy bar was relocated to a designated area inside the office.//

6-1D: .04(6)(i)Written procedures for Time Control as Public Health (4 hours) were not available at the facility. *SECOND CONSECUTIVE VIOLATION// 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: Procedures were provided to the person in charge.//

14B: .05(10)(e) 1,2,4Observed clean containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were separated to allow them to air dry.//

15A: .05(6)(a)Observed a prep cooler next to the drive-thru register holding temperatures above 41F.// 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)