BURGER KING

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink water pressure very low in the Women's bathroom Manager adjusted at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build around the frame of walk in freezer door.

Basic - Light not functioning. Observed light not working properly inside walk in freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insects in the employee break area and one near the mop sink, recommend Manager to notify current pest control service.notify Supervisor on duty next unannounced inspection. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soda free style machine has build up old soda splashed on the surface.( dining room)

Basic - Floor soiled/has accumulation of debris. Observed trash and debris spilled on the floor underneath the storage shelves inside walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler used in the drive thru window

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in Men and Women restrooms.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the back prep kitchen Observed four flying insects in the back prep kitchen also one flying insect in the drive thru window, called Kathryn next unannounced inspection. Recommend Manager to notify current professional pest control service.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark is not correct spoke to Manager changing the time on the items on the service line. 4pm-8pm place on the label at time.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of fish 125°f stored on the transfer holding cabinet hot foods. Recommend to reheat the item.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slime like growth on the top panel of the ice machine.

Basic - Floor soiled/has accumulation of debris. Observed floors greasy near the broiler and Cook line, also food debris spilled on the kitchen floor.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return to front service line did not wash hands before start working in drive thru window.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryer station has accumulation of grease must be clean more often.

Basic - Open dumpster lid. Observed dumpster lid open Repeat Violation

Basic - Single-service articles stored on a soiled surface. Observed cups stored inside soiled cup holder in the drive thru window. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no start time marked on the sliced tomatoes, lettuce, slice cheese only marked the end time, explained Manager must have both times on the label. 9am to 1pm.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to tray underneath the storage shelve on the service line, also near margarine spread in the back prep area. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Ask the PIC the Big 6 Foodborne illness did not know, information given at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic bottle not labeled on the cook line.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters on the bag in the box has expired 9/2021.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing sandwiches on the main service line. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed broiler has grease accumulation on the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping from the hood system.

Basic - Open dumpster lid. Observed dumpster lids open.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed cleaning water soiled used in the breading station for the raw chicken.

Basic - Water draining onto floor surface. Observed water leaking from the ceiling near the front Drive thru area in front area, PIC notify Manager at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris spilled on the prep counter.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the hose on the 3 compartment sink.