Burger King

• Observed chemical sanitizer bucket stored on top of plastic sugar container next to bags of sugar in drive thru area in main kitchen.
• COS, PIC moved bucket to bottom shelf away from food/single service items.

• Observed chemical sanitizer bucket stored on top on plastic sugar container in drive thru area in kitchen.
• COS, PIC moved bucket to bottom shelf away from food/single service items.

• Observed spray bottle of peroxide stored on metal wire shelf with spray nozzle pointed towards straws.
• COS, PIC moved spray bottle of chemical to back dry storage area with other chemicals away from food/single service items.

• Observed several pieces of non-food contact equipment in kitchen with buildup of food debris in kitchen (product holding unit - warmers, shelf under heat lamp with grease/oil, reach in freezer beside hamburger oven - interior surfaces/door/gaskets)
• These items need to be cleaned as soon as possible to prevent further buildup. All equipment must remain free of food debris/buildup.

• Observed several containers on drying rack stacked wet in ware washing area in kitchen.
• COS, PIC placed containers where they could air dry before stacking.

• Observed Time/temperature control for safety food not time stamped with correct time placed out on prep top unit in kitchen. Food was placed out without stamp and wrong time placed on food when EH came in to inspect.
• COS, Food that had wrong time was placed in cooler to cool since was not out longer than 2 hours. Food on prep top cooler was replaced with food from walk-in-cooler at 41F and new time stamp placed with correct time. Corrective action: Ensure employees are time stamping food held on 4 hour time hold as soon as food is placed out and food is 41F when time starts.

• Observed Time/temperature control for safety foods not time stamped with correct time placed out/discard time on prep top unit in kitchen.
• COS, Employees changed time stamp to correct time for 4 hour time hold. Corrective action: Manager should go behind every day to ensure correct time is placed on TCS foods. Food should also be checked before placing out to ensure all TCS food is 41F or below before being placed on time hold.

-Observed employee drink from unapproved container (open cup) while walking through kitchen. -COS, Employee discarded drink and washed hands before returning to duties. Corrective action: Employee drinks must be in single service cup with a lid and a straw and must be stored in a way to prevent contamination of customer food, food contact surfaces, single service items, etc..

-Observed employee drink stored on ledge up against product holding unit and over prep top table with sandwich toppings. -COS, PIC discarded drink. Corrective action: employee drinks if in single service cup with lid and a straw must be stored away from food, food prep, food contact surfaces, single service items, etc. to prevent contamination.