BURGER KING #4939

Single-use/single-service articles: properly stored, used — Inspector Note: Observed box of single-use food boxes stored directly on floor in dry storage. COS: Box of single-use food boxes placed on shelf 6 inches above floor. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Time as a public health control: procedures and records — Inspector Note: Observed tomatoes under TPHC with discard time of 6pm, which would be greater than 4 hours. COS: PIC mixed up time stickers and replaced with it with a 2pm discard time. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed lid of box of whole tomatoes covered with water that was leaking from the walk in cooler fans. CA: Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. COS: No active leak observed day of inspection, PIC place plastic pans on top of boxes to protect foods from potential leaks. Discussed with PIC that if leak comes back to have walk in cooler serviced so that there are no leaks and store foods in a way so they are protected from splashing and other potential contamination.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The food service permit was not posted in public view upon arrival of inspection. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. COS: PIC posted the food service permit in public view

Nonfood-contact surfaces clean — Inspector Note: Observed non-food and food-contact portions of the fryer and hot well directly to the right of the fryer unclean with excess grease and food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC a cleaning schedule to prevent excess build-up of grease and food debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed sinks in men's and women's restrooms unable to maintain at least 85F. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet