Burger King

Observed TCS foods being stored in reach-in cooler above 41°F. Ambient temperature of unit was 43°F with the temperature of all cartons of liquid eggs ranging between 46-47°F. TCS foods must be cold held at 41°F or below. COS by discarding eggs.

Observed lettuce utilizing time as a public health control (TPHC) not discarded after 4 hours as required. Employee replaced cheese and tomatoes at end of 4 hours but did not do the same for lettuce. TCS food items utilizing TPHC must be used or discarded within 4 hours. COS by discarding.

Observed high temp dish machine not reaching at least 160°F as required. The dish machine ranged between 144-147°F after multiple cycles. Dish machine was recently added without Environmental Health approval and hot water heater may not be appropriately sized for the added usage of a high temp dish machine.

COS by discontinuing use of dish machine. Dish machine may not be used until it can reach the required temperature.

Observed drive-thru window not self-closing. Also observed sizeable opening at bottom of back door.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Drive-thru window must be fixed so that it is properly self-closing OR an air curtain must be installed within 60 days. Must add door sweep to bottom of back door to prevent potential entry of pests.

Observed a cluster of ants roaming in back kitchen area to right of handwashing sink. CFSM reached out to pest control company for service.

Observed most recent inspection report not posted in dining area nor drive-thru window. The most recent score is an 82/B from 4/27/25 but the score posted was a 92/A from 10/9/24.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Today's score must be posted in both areas.

Observed no time documentation on roast beef & incorrect time documentation on cheese and lettuce utilizing time as a public health control (TPHC). Employee placed time documentation on products when Health Authority (HA) arrived, however, products were not brought out at that time and the initial temperature was not 41°F. Both cheese and lettuce were temped at 51°F. PIC was also unable to provide written procedure to HA.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by discarding, bringing out new products, and placing proper time documentation. Written procedure must be emailed to HA within 72 hours for verification.

Observed milkshake mixer visibly dirty from previous day. Mixer had not been used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed dishes in high temp dish machine being washed with filthy water. Clean water must be used to wash/sanitize dishes as dishes must be clean to the sight and touch. COS by draining water and refilling dish machine. Dishes were rewashed.

Observed several dining tables visibly dirty and not being sanitized after each guest.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

COS by sanitizing dirty dining tables.

Observed drive-thru window not self-closing. Also observed sizeable opening at bottom of back door.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Drive-thru window must be fixed so that it is properly self-closing OR an air curtain must be installed within 60 days. Must add door sweep to bottom of back door to prevent potential entry of pests.

Observed reach-in freezer for frozen burger patties in disrepair. Unit is held together by tape in some areas and gaskets are in severe disrepair with significant debris build-up within.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Must address.

Observed no testing device for high temp dish machine.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

Must purchase a maximum registering thermometer within 72 hours to ensure dish machine is reaching at least 160F as required. Temperature of dish machine should be taken before using each day and periodically through shifts.

Observed employees handling food without hair net or beard nets. COS BY wearing hats and beard net.

Observed drive thru window not self closing. Must fix the drive thru window as soon as possible.

Observed onions rings being hot held at 108°F under heat lamp. Also observed chicken fries in fryer basket holding at 124°F. Time/temperature control for safety (TCS) foods must be hot held at 135°F or below. COS by discarding.

Observed no time documentation on lettuce and tomatoes. Also observed cheese and caramelized onions not discarded after 4 hours. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed one employee preparing food without wearing a hair restraint or beard guard. Observed another employee preparing food while wearing hat but hair was hanging down and not restrained. All hair was longer than 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Must provide beard guards and make sure all loose hair is restrained.

Observed quat sanitizer bucket on cook line at 0 ppm. Sanitizer must be 150-400 ppm. COS by making fresh sanitizer at proper concentration.

Drive-thru window is not self-closing and back door is not intact. When back door is pushed, outer openings are exposed. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Corrective action: drive-thru window must be fixed so that it's self-closing and back door must be replaced.

Observed multiple flies in kitchen area. Must address issue and take action to eliminate flies from kitchen.

Observed staff handling food without hairnets or caps. Must wear a hair restraint when handling food.

Observed the gaskets of the coolers accumulated with food. Must thoroughly clean.