Burger King

Observed an employee must wash hands sign not provided in the men's restroom. PIC will add signs to all handsinks.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed a splashguard needed in the handsink area located in the drive thru area to prevent contamination from splashing. Observed the reach in freezer where the burgers are kept (door) in bad repair. The door is not properly attached to the freezer and the insulation is not sealed. The door or freezer must be replaced. This is a repeat violation. PIC will replace the door by 5/7/26. PIC temporarily replaced the door with a metal cover to prevent contamination.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. 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.

Observed floor grout in bad repair in several areas in the kitchen. The grout is holding stagnant water. The floor tile must be repaired or properly sealed to prevent water from going underneath the tile by 6/1/2026. Also observed the back of the walk in cooler door in bad repair. PIC will have the door repaired by 5/10/2026 to prevent injury.

Observed potentially hazardous food thawed in an improper manner (walk in freezer at 30F). PIC stated that an employee turned it off around 10AM for a delivery and forgot to turn it back on. Any food item that has thawed must be used immediately and cannot be refrozen. The unit was turned back on (COS).

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed (2) ice buckets sitting underneath a counter without protection from contamination. The exterior surface of the container had a rust build up.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the reach in freezer where the burgers are kept (door) in bad repair. The door is not properly attached to the freezer and the insulation is not sealed. The door or freezer must be replaced.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed several pieces of equipment with food build-up accumulation around the exterior surfaces (not in use reach in freezer, warmer trays, warmer where fries are stored).

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the toilet in the men's restroom completely filled with tissue, paper towels, and bodily fluids. PIC stated that the toilet has been out of service for about 2 weeks. There was no sign on the door stating that the "toilet is out of service". Advised PIC to place a sign on the stall's door and to immediately have the toilet serviced by a plumber. Please send a copy of the work order to sabrina.young@dph.ga.gov by 10/30/25 stating the repairs.

Observed the floors in need of cleaning in the walk in cooler and freezer.

Observed the floor tile by the back door and by the fryers in bad repair. The floor tile must be repaired or properly sealed to prevent water from going underneath the tile.

Observed an accumulation of dust build up on the light shield and by the ventilation hood system by the 3-compartment sink.

Observed several wiping towel buckets with sanitizer solution stored on prep surfaces by single service items and other equipment throughout the kitchen. Buckets were relocated (COS).

Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed a pipe leaking underneath the handwashing sink by the back door. The pipe must be repaired to keep wastewater from running on the floor.

Observed the food permit document posted expired. Please replace with the new food service permit for 2025.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed the floor by the drive thru window with water nesting. Make sure to keep the floor dry to avoid accidents.

Observed the floor tile by the back door in disrepair (cracked). The floor tile is holding water underneath and it is creating a foul odor when you step on it. The cracked floor tile must be removed. The floor must be dried and properly grouted and sealed.

Observed the lid over the ice on the drink machine and the ice scoop holder at the drive thru window in need of cleaning due to a black mold-like substance.

Also, observed the ice chute (right side) on the drink machine in the lobby with a thick black mold-like substance around the bottom of the chute and a green substance around the top.

PIC removed the items for cleaning (COS).

Observed several pieces of equipment with a food build-up debris (warmer where toast & hashbrowns are stored, reach in freezer, black push cart).

Observed the outside enclosed dumpster area with a bag of garbage on the ground and an excessive amount of water around the dumpster to the left. After checking the area, discovered that the outside faucet has a constant leak. The faucet must be fixed to keep the area dry and clean.

Observed the floor in the walk in cooler with a grip rock-cooler rug that was holding liquids. When I lifted the rug up there was a lot of moisture and black mold underneath. Instructed the person in charge to remove all grip rock rugs from the coolers/freezers and get a material that is smooth, easily cleanable and nonabsorbent. Also observed the wall and ceilings near the hot line with dust debris. Please clean this area to prevent contamination of food products.

Observed the drink nozzles on the drink machine in the dining room and drive thru window with black mold-like build-up. Also, observed the lid over the ice with build-up. PIC started the cleaning process (COS).

Observed several chemicals stored with containers of cooking oil. PIC removed the chemicals (COS).

Observed the faucet leaking on the produce sink. Please repair.

Observed the deep freezer where the beef patties are stored not in good repair.

Observed the vents (blowers) in the walk in cooler with a black mold-like debris.

Observed several pieces of equipment with a food build-up debris (pass thru warmer and reach in freezer). (Repeat)

Observed the floor in the walk in cooler in need of cleaning.

Observed the quaternary chemical sanitizer at 0 PPM in the (3) compartment sink. (COS). Please keep sanitizer stocked to properly sanitized dishes.

Observed reach in freezer with excessive food debris and the food cart had old lettuce on it. Please clean these items.

Observed several employee phones on prep top areas, wallet and keys on the serving line and a candy bar stored in the reach in cooler. Please keep employee items in designated area. (COS)