Burger King #4633

Observed multiple TCS items below the minimum hot holding temperature of 135 degrees in a warmer drawer in the main kitchen. PIC discarded items. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed conditional-employee acknowledgement forms not signed by employee or permit holder/manager. 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. PIC will have acknowledgement forms signed.

Observed no written or verbal employee health policy which includes return to work procedures based upon the symptoms or disease. PIC to include details in amended policy.