BURGER KING #3276

Observed TCS food items on the make line ( cheese, ham) on time as a public health control with the time not indicated. Observed cheese that was on TPHC the previous day in cooler. CA: 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- education provided. Time was indicated on food items on the make line and cheese from previous day voluntarily discarded.

Observed bacon stored uncovered directly under unclean vent. CA: All food items shall be stored covered to prevent contamination. COS: PIC voluntarily discarded bacon stored directly under vent and covered the other sheets of bacon.

Observed a piece of the ice machine hanging directly touching the ice that was unclean to sight and touch with brown buildup. Discussed with PIC that ice machine cannot be used until it is repaired or that piece hanging is able to be thoroughly clean (washed rinsed and sanitized). Reinspection of ice machine must be conducted by inspector before it is used. CA: All food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up and all equipment shall be in good repair. COS:PIC started to melt the ice.

Observed 10 bottles of sauces on make line unlabeled.

Observed food handlers handling food without proper hair restraint for their hair and beard. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed 5 live roaches at the time of inspection in the main office. Discussed with PIC to have pest control come out more frequently.

Observed a heavy accumulation of food residue throughout main kitchen on equipment, under fryers ( food and grease) and walk in cooler floor. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. PIC given 72 hours to clean all equipment and surfaces.

Observed food handler handle raw meat with gloved hands change her gloves then start handling cooked bacon. CA:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and When switching between working with raw food and working with ready-to-eat food. COS: Education provided and food handler properly washed hands.

Observed black build up in the interior of ice machine. Observed piece of ice machine unclean and in disrepair/ hanging directly touching the ice. CA: All food and nonfood contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC started to melt ice. Discussed with PIC that Ice machine need to be repaired before use.

Observed employee using quat sanitizer water solution to wipe equipment and shelves. Quat sanitizer water solution was at 100PPM at the time of inspection. CA: Quat sanitizer water solution shall be between 200PPM-400PPM. COS- PIC remade quat sanitizer water solution to 200PPM.

Observed food handler prep raw meat directly next to cooked bacon being prepped by the same food handler on a small table. CA: ready to eat foods and raw animal food shall not be prepped directly next to each other.

Observed food handler handling food with wrist jewelry.

Observed food handler handling food without sufficient hair restraint.

Observed dishes stacked wet at the time of inspection. CA: dishes shall air dry completely before stacking.

Observed organic growth and build up inside ice machine. CA: Ice machine shall be cleaned regularly and by sight and touch to prevent build up. COS:PIC started melting ice and will not use ice machine until it is cleaned and sanitized.

Observed food handlers handling food and making drinks with hand or wrist jewelry. COS- employee removed wrist jewelry. Other employee stated she was unable to remove ring.

Observed employee making drinks with painted nails. CA: Discussed with PIC that employee shall wear gloves if wearing artificial and/ or painted nails while making drinks or handling food. COS- employee put on gloves.

Observed rusted shelves and shelves with black build up in walk in cooler.