BURGER KING #9978

Personal cleanliness — Inspector Note: Observed employee at the prep line assembling burger without a beard or a hair net. C/A 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. COS: Manager had the employee put a hat and moved him from the serving line until a beard net can be purchased

Wiping cloths: properly used and stored — Inspector Note: Observed Sanibuckt next to the veggie sink and at the serving line with sanitize below 200ppm C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sanitizer was re-made and tested at 200ppm Quat

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection posted at the front service area. C/A he most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the WIF door unable to fully close due to ice build-up on the edge of the door. Observe the RIF in the main kitchen with ice build-up around the door and overfreezing. Observed the chest freezer in the main kitchen without proper doors, one side was just a piece of plexiglass and a potion of it was broken which allowed air to enter the freezer C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS: Facility has 3 days to correct the violation

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice bin the the main kitchen with black build-up mold like. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Facility has 10 days to correct the violation