Burger King

Observed TCS food items in the front food service cooler cold holding above 41 F. RCA: Ensure all TCS food items are cold holding at 41 F or below at all times.

Observed ice cascading and covering the boxes of whopper jr. patties. RCA: Ensure all food service items are stored in clean and dry locations where the food items are not subjected to dust, splash, and contamination.

Observed food pans stacked while wet.

RCA: Ensure all dishes, equipment, and utensils are air-dried prior to stacking.

Observed food pans stacked while wet. (COS- PIC stacked pans to allow air flow.) Ensure all equipment and utensils are air-dried prior to stacking.

Observed an opened box raw bacon stored above a box of unwashed tomatoes. (COS- PIC placed bacon on the bottom shelf.) Advised PIC to store food item according to minimum cooking temperatures and to store raw animal food away from ready-to-eat items at all times.

Observed 2 boxes of single use coffee lids stored on the floor of the dry storage room. (COS- PIC placed boxes of coffee lids on the shelf.) Advised PIC to ensure all food service items are stored at least 6 inches off the floor at all times.

Observed various TCS food items (chicken fries, impossible whopper patty) hot holding below 135 F. (COS- PIC discarded food items.) Advised PIC to ensure all TCS food items were hot-holding at 135 F or above at all times.

Observed time stickers are not marked for the sliced tomatoes and lettuce on the line. (COS- PIC marked time on food items.) Advised PIC to ensure all food items are marked for time if not in any temperature-holding devices/mechanisms.