Burger King #9133

Sanitizer buckets stored next to tortillas and single use paper wrap. Sanitizer stored next to grease spray and bacon cooking racks. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Moved during inspection.

Ice cream in ice cream machine cold held at 51 and 58 deg f. CA: All tcs food cold held shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Chicken nuggets and chicken fries hot holding in hot holding drawers were at 110 deg f and 112 deg f; CA: ALl tcs items shall be maintained at 135 deg f or above; COS: Discarded during inspection.

Hamburger hot holding in the warming draw was hot holding at 127 deg f. CA: All tcs items hot holding shall be maintained at 135 deg f or above; COS: Discarded during inspection.

TCS food hot holding under heat lamp and in warming trays had temps below 135 deg f. All tcs food hot holding shall be maintained at 135 deg f or higher; COS: discarded during inspection.

CFSM hung up belongs to manager who no longer works here. The cfsm shall be the person in charge while on the premises of the food establishment; COS: Manager has CFSM, but hasn't hung up yet will get hung up.

Sauces in squeeze bottles are not labeled. All food taken out of their original container and put into working container shall be individually labeled.

Inspection report in dining area, but not on the drive thru window. The most current inspection report shall be posted on all drive thru windows.

Grits hot holding in crock were temped at 120 deg f. All tcs food hot holding shall be held at 135 deg f or above. COS: Discarded during inspection.

Observed build up of food residue at the bottom of the reach in freezer by the cook station. All non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue.