Burger King #26113

12B: .03(5)(g)Observed employee working in food prep with a bracelet on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelet and washed hands prior to returning back to food prep.

12B: .03(5)(i)Observed employee with beard longer than 1/2 an inch prepping/working with food. 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 (1/2"). (C) Corrective Actions: Beard Guard provided by EHS.

13A: .02(1)(d)Inspection report not displayed on either drive through window. 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. (C) Corrective Actions: EHS Provided two copies of this current inspection report.

6-1A: .04(6)(f)Observed multiple containers of lettuce in the walk in cooler cold holder greater than 41 degrees Fahrenheit. (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Lettuce Discarded.

6-1C: .04(6)(d)Observed multiple containers of tomatoes cooling 4+hrs from prep that did not reach 41 degrees Fahrenheit within 4hrs. (See temp log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Tomatoes discarded.

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that all working food employees were informed of their responsibility to report symptoms and/or illnesses. 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: Employees signed black copies of employee health forms after the person in charge made them aware of the responsibility to report systems and illnesses.

2-2D: .06(2)(o)Observed no hot water of at least 85ºF at the kitchen hand sink or hand sinks in the bathroom. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed french fries and onion rings stored in the chest cooler with uncooked chicken products. Observed uncooked chicken stored directly next to fully cooked sausages and stored over churros and onion rings in the walk in freezer. Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. Corrective Actions: All items were rearranged to separate and protect. ANY THRID REPEAT OF THE SAME PROVISION CODE MAY RESULT IN A PERMIT SUSPENSION

15C: .05(7)(a)2,3Observed multiple dishes used for hot held items and clear plastic container stored clean with old food debris build-up and a flour like substance. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All items were washed, rinsed and sanitized.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed facility using a chest cooler to store raw unpackaged breaded chicken, French fries, mozzarella sticks and raw beef burgers. Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. Corrective Actions: Raw animal products were removed from the chest cooler and stored in the walk in freezer.

5-1A: .04(5)(a)Observed the chargrill oven not cooking beef burgers to the correct temperature. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Oven dials were adjusted to cook the burgers longer to reach the correct cooking temperature. (See temperature logs)

17C: .07(5)(a),(b)1,2,3Observed the 3-compartment sink leaking. Observed the ice machine leaking. Observed the walk in freezer and walk in cooler leaking. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)