BURGER KING #4487

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: OBSERVED: The permit is not posted for public view. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Permit emailed to the email on file. Please post for public view.

Nonfood-contact surfaces clean — Inspector Note: Observation: Interior of the Hoshizaki freezer, side of the fryer, shelves below the fryer basket unclean with food particle accumulation. Heavy accumulation of oil splatter on the fryer.

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: Floor in some areas are unclean with build-up underneath shelves and against walls in the dry storage area. Under fryer with an accumulation of grease and food particles. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Proper cooking time and temperatures — Inspector Note: Raw beef patties large and small final cook temperatures not reaching 155F from the broiler. CA: 1. Except as specified under paragraphs 2, 3 and 4 of this subsection, 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 temperature and for a time that complies with one of the following methods based on the food that is being cooked: (ii) 155°F (68°C) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, non intact meat, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service P COS- 16 large patties and 12 small patties discarded. Small patty cooked on the right side and reached 163F for 15 seconds. PIC is contacting upper management regarding the broiler.

Wiping cloths: properly used and stored — Inspector Note: OBSERVATION: Wiping cloth buckets have sanitizer readings less than 150ppm Quat. CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS- Shift manager began refreshing bucket sanitizer and final reading was 250ppm QUAT.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: OBSERVATION: Door of the walk-in cooler latch is not properly allowing the door to close. CA: 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.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: Gasket on the walk-in freezer and walk-in cooler have some black build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: Floor in some areas are unclean with build-up CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.