BURGER KING 2755

High Priority - Employee began working with food, after entering kitchen, putting on gloves and packaging cookies without first washing hands. Employee went to wash his hands and put gloves on . Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and started to cook liquid eggs without washing hands first. Employee washed his hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager touched washed and cut lettuce with bare hands at front line. Reviewed wearing gloves when touching ready to eat food.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water dripping from ceiling tiles onto the floor at walk way in prep area.

Basic - Floor area(s) covered with standing water under and next freezer with burger Pattie's.

Basic - Floor soiled/has accumulation of debris under fryer's.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, inside burger Pattie's freezer at cook line. Bottom Drawerunder sliced tomatoes in prep area.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Basic - Garbage can located outside has no lid or lid open/broken.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47°F, cheese 46°F, ham 47°F, liquid egg mix 47°F, raw bacon 49°F all items in walk in cooler over night or longer. Ambient temperature in cooler 46°F. Door doesn't close all the way Handle is broken. Warning - From follow-up inspection 2021-10-12: Liquid egg mix 46°F, ham 45°F, cheese internal 44°F- 46°F outside layers, no chicken no raw bacon. Lock on door still broken. Door does not close tight. Operator stated lock on door was secured over night by a pin. When establishment is operating, pin is removed and warm air gets into unit, therefore not holding temperature. Temperature at fan 39°F. Do not store any TCS food in walk in cooler until door lock is repaired. Time out of temperature for food can not be determined. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47°F, cheese 46°F, ham 47°F, liquid egg mix 47°F, raw bacon 49°F all items in walk in cooler over night or longer. Ambient temperature in cooler 46°F. Door doesn't close all the way Handle is broken. See stop sale Warning - From follow-up inspection 2021-10-12: Liquid egg mix 46°F, ham 45°F, cheese internal 44°F- 46°F outside layers, no chicken no raw bacon. Lock on door still broken. Door does not close tight. Operator stated lock on door was secured over night by a pin. When establishment is operating, pin is removed and warm air gets into unit, therefore not holding temperature. Temperature at fan 39°F. Do not store any TCS food in walk in cooler until door lock is repaired. Time out of temperature for food can not be determined. See stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler ambient temperature 46°F. Door handle broke. Unable to close door properly. Do not store any TCS in cooler until repaired. Warning - From follow-up inspection 2021-10-12: Door handle broken. Admin Complaint