BURGER KING #28176

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream (49F - Cold Holding) due to being left out side. Operator placed in refrigerator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hamburger (112-128F - Hot Holding). Operated put burger back true broiler

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator, handled trays of bread to check,phone then began handling fryer baskets and pans inside hot box; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken nuggets and raw chicken patties in open bags stored over bags of French fries. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At 2 door reach in freezer: raw beef patties stored above pancakes. At 2 door reach in freezer near fryer: raw chicken patties stored above ready to eat cheese sticks. At 2 door reach in freezer near fryer: raw fish patties stored above ready to eat cheese sticks. Operator stored properly. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Simon Gordon 05/16/2019

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched cellphone then handled clean containers from hotbox. ; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium solution was 0ppm. Operator provided a solution of 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: milk shake (45F - Cold Holding); frozen yogurt solution (47F - Cold Holding) Solution placed in machine for approximately 2 hours Not prepped or portioned today. Operator discarded solutions. Corrected On-Site

Basic - Single-service articles improperly stored. At storage area: Single service food items on the floor (cup lids). Operator stored properly. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution was 0ppm. Operator changed to one of 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice cream with cup inside hand sink - operator removed, cleaned and sanitized during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water - Ice machine in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer- open case of opinion rings on floor - operator moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers - ice buildup.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed an opened case with raw burgers stored above an opened case with pancakes inside reach in freezer. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp on expo area hash browns (116 - Hot Holding); Per operator product stored for approximately one hour. Operator decided to discarded Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands on hot water side for both hand washing sink on kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside small reach in cooler on coffee station a container with cream (44°F - Cold Holding). Per operator product stored for approximately 2 hours. Per operator product not prepared or portioned today. Operator moved product to a different reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pipe stored inside hand washing sink right across from ice cream machine. Operator removed pipes Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed small reach in cooler on coffee station with ambient thermometer reading 62°F. Operator moved products to a different reach in cooler stored for approximately 2 hours. Corrective Action Taken