BURGER KING 23924

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By egg grill- liquid eggs (61F - Cold Holding) Operator states carton was opened this morning and employee had left on counter. Placed eggs back in reach in cooler to properly cool. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap in the corner of the back exit of kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer on cook line- opened bag of raw beef over opened fish.operator moved fish to freezer Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hamburgers in opened package over fish in plastic bin in vertical freezer on cook line. Operator moved fish to walk in freezer Corrected On-Site

High Priority - Vacuum breaker at mop sink faucet or splitter added top of splitter, needs to be moved to hose side of splitter. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, manager drained sanitizer water Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pre made bacon croissant (119F - Held on counter); pre made egg and cheese croissant (74F - Held on counter); employee voluntarily discarded sandwiches Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under drink station not labeled, spray bottle labeled correctly Corrected On-Site

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Wash solution is 94F, manager refilled wash sink, now at 111F Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on table next to cheese, purse removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint on, employee put visor on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled under oil storage system Floor soiled under all equipment and coolers in kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer next to egg cooker Ice build up in chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of table next to reach in freezer soiled with food debris, has been cleaned Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used cell phone then put gloves on and made a sandwich without washing hands, discussed proper hand washing procedure with employee Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time on sliced tomatoes is 2pm, which is over the 4 hours, manager stated they just put them out 10 minutes ago, manager properly time stamped sliced tomatoes Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pickle and ketchup in hand sink by back door

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by back door, paper towels restocked Corrected On-Site