Burger King (Midway)

Managers were unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operation and food safety questions during the time of inspection, specifically time as a safety control procedures, cooling procedures, and holding temperatures.

Managers could not describe the symptoms associated with the diseases that are transmissible through food.

Managers could not demonstrate that food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge when they are experiencing symptoms of or have been diagnosed with diseases that are transmissible through food

Management could not demonstrate that they have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Management could not demonstrate that they have a sanitizer available in the facility that is capable of killing norovirus.

Observed employee clean tea urn and return to tea station without cleaning spigot. When disassembled spigot had thick layer of residue on inside surfaces. Corrected on site by cleaning and sanitizing.

Observed parts of tea urns in 3-compartment sink sanitizer solution with no measurable concentration. Corrected on site by replacing sanitizer solution at correct concentration and re-santizing items.

Observed drain plugs missing from dumpster

Observed accumulation of grease on floors and base of walls in fryer and broiler area.

Observed vent hood did not appear to adequately pull smoke from kitchen when broiler was in use. Manager stated hood is about to be serviced. Service sticker on vent hoods over fryer and broiler show last service date as 11/2024.

Facility could not demonstrate that there is a written procedure and materials to respond to a vomiting or diarrheal event. This was noted on previous inspection.

Observed accumulation of grease and food residue under equipment on floor throughout facility.

Observed vent hood did not appear to adequately pull smoke from kitchen when broiler was in use. Manager stated hood is about to be serviced.

Observed no paper towels at handwashing sink next to prep table/sink in kitchen. Observed paper towels not provided at sink in men's restroom.

Observed employee hand washing sign missing from men's restroom.

Observed no covers for trash cans in toilet stalls in women's restroom.

Observed employee hand washing sign missing from men's restroom.

Observed what appeared to be employee food items stored on shelf in the walk-in cooler. Employee food items must be stored in a designated area where it is can not contaminate restaurant food. Corrected on site by moving food to designated area on bottom shelf.

Observed employee sweeping floor and then begin preparing food without washing hands. Employee put gloves on before handling food however gloves are not a substitute for handwashing and hands should be washed before putting on gloves and working with food.

Observed pitcher with tongs blocking hand washing sink next drive-thru drink station.

Observed paper towel dispensers in festering do not work

Observed build up of residue on inside of nozzles on soda fountain next to drive thru window. Corrected on site by cleaning.

Observed employee dipping utensils into sanitizer solution and immediately removing them. Instructions for sanitizer on wall over 3-compartment sink require the items to stay in sanitizer for at least one minute.

Observed water appears to be leaking behind frozen coke machine.

Observed accumulation of residue on equipment throughout facility.

Observed accumulation of debris and standing water in outdoor dumpster enclosure.

Observed accumulation of dust and debris behind/under all equipment in facility. Observed food splatters and residue on walls and ceilings.