BURGER KING #9360

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled sanitizer buckets/dispensing system while emptying/refilling and then handled clean equipment/utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

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. Employee handled cash payment and change while collecting/returning to customer then handled clean equipment/clean utensils to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter low boy; heavy cream (65F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 2 hours, discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; hash browns (120F - Hot Holding); sausage egg cheese sandwich (117F - Hot Holding). Operator stated items reheated prior to being held less than 2 hours, discarded. Corrected On-Site