BURGER KING #2870

2-2A: .03(2)(m)The employee health agreement form for the selected employee covers only the symptoms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employee was advised.

2-2E: .03(6)The employee was unable to locate the facility's written procedures and approved disinfectant for responding to vomit and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1B: .04(6)(f)The hash browns and eggs were holding at 125°F and 113°F Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.

14B: .05(10)(a)Plastic storage containers were stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The containers were removed for cleaning and sanitizing.

15A: .05(6)(q)1&3Accumulation on boxes in the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)