Burger King (Hinesville)

Observed black/brown buildup on certain nozzles of drink machines in the lobby and kitchen area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC needs to clean or replace drink nozzles.

Observed plastic tubs stacked while wet on drying rack. Equipment and utensils shall be allowed to completely air dry before stacking or contacting food. COS: PIC separated the tubs.

Observed black/brown buildup on nozzles of drink machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC needs to clean or replace drink nozzles.

Observed live roach on floor in kitchen area and presence of flies throughout the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and eliminating harborage conditions. PIC has pest control operator coming regularly. PIC should ensure no food items are left on floor and all surfaces are cleaned of residue to prevent harborage or attraction of pests.

Observed one of the exits to the lobby was no longer self-closing. Self-closing fixture appears to be functioning improperly, and door remains approximately 1-2 inches open when allowed to close on its own. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. PIC needs to have self-closing fixture repaired.

Observed missing and cracked floor tiles around the grill area. Observed busted coving tiles around mop sink. PIC stated maintenance is working on repairing them. All physical facilities shall be maintained in good repair.

Observed tub of cut onions stored on the bottom shelf in the walk-in cooler right next to raw bacon. Food shall be protected by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC placed the onions on a shelf above the raw meats.

Observed plastic tubs on shelf near vegetable prep table stacked while wet. Equipment and utensils shall be allowed to completely air dry before stacking or contacting food. COS: PIC separated the tubs.

Observed some busted up floor tiles around the grill area. PIC stated maintenance is working on repairing them. All physical facilities shall be maintained in good repair.

Observed food stored in the walk-in cooler above 41F. Check temperature log. COS by Person in charge discarding of the food item.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed burrito in the warmer with the biscuits below 135F. Need to make sure the warmer is maintaining the burritos above 135F within the warmer. COS by discarding of the burritos.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed no internal thermometer inside the walk-in cooler. The outside thermometer on the walk -in cooler is not working. Need to install an internal thermometer inside all coolers and warmers to make sure they are working properly.   511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

Observed flies in the dining room area and the kitchen area. Need to take preventative measured to control the presence of flies in the kitchen and dining room area. Suggest talking to your pest control. 511-6-1.07(5)(k) - Controlling Pests (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and
4. Eliminating harborage conditions.

Observed walk-in cooler not working properly by maintaining food temperatures at 41F or below. PIC called manager and they ar3e going to get a mechanic to come today to add freon to the WIC. The facility will have to close until the WIC is working properly and WIC is re-inspected by Liberty County Environmental Health inspector.

Observed faucet at the 3-compartment sink leaking.

Observed top portion of the reach-in freezer not working. The employees put tape on the door to make sure the employees do not use top portion of the reach-in cooler. 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.

Observed there were no paper towels in the men's restroom. COS: Employee replaced paper towels. CA: Hand drying provisions must be available at all hand wash sinks at all times.

Observed the side door on the outside dumpster was left open. Need to maintain the doors closed when they are not actively being used. COS: Employee closed side door immediately.

Person in charge could not provide information on how their staff area informed about foodborne illnesses and that they need to report sign, symptoms, and illnesses to the person in charge. The person in charge had the DPH employee health policy, but the PIC could not find the signed copies on file. The manager stated that she will have the employees sign the forms today.

511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

Observed black mold like build up on the top interior of the ice machine. Observed grease like substance on the interior of the flat pans. The manager stated she will clean the interior of the ice machine and the flat pans today.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the self-closing fixture on the rear door not working properly by completely closing the door.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed water leaking in the small front cooler that stores milk and orange juice.

Observed door not properly closing because of a broken seal. The manager stated the seal is on order. Need to replace the seal as soon as possible. Make sure the food is maintained at 41F in the cooler. At the time of inspection, the food was 41F or below.  

Observed ice buildup on the boxes and racks in the walk-in freezer. Need to make sure the walk-in freezer compressor is not leaking during defrost mode. Do not store boxes of food under leaking compressor.

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 grease and food residue build up on the floor and walls in the kitchen area. Observed food spillage on the interior of the reach-in freezer. Observed grease build up and residue on the outside the fryers. Need to deep clean the facility and equipment.

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 side door and lid open on the outside dumpster. Need to maintain the doors closed when they are not actively being used.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed some pitted ceiling tiles in the kitchen area. need to replace the pitted ceiling tiles with smooth and easily cleanable surfaces.

511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.