Burger King

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an employee must wash hands sign not provided in the men's restroom. PIC will add signs to all handsinks. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a splashguard needed in the handsink area located in the drive thru area to prevent contamination from splashing. Observed the reach in freezer where the burgers are kept (door) in bad repair. The door is not properly attached to the freezer and the insulation is not sealed. The door or freezer must be replaced. This is a repeat violation. PIC will replace the door by 5/7/26. PIC temporarily replaced the door with a metal cover to prevent contamination. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor grout in bad repair in several areas in the kitchen. The grout is holding stagnant water. The floor tile must be repaired or properly sealed to prevent water from going underneath the tile by 6/1/2026. Also observed the back of the walk in cooler door in bad repair. PIC will have the door repaired by 5/10/2026 to prevent injury.

Approved thawing methods used — Inspector Note: Observed potentially hazardous food thawed in an improper manner (walk in freezer at 30F). PIC stated that an employee turned it off around 10AM for a delivery and forgot to turn it back on. Any food item that has thawed must be used immediately and cannot be refrozen. The unit was turned back on (COS). 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed (2) ice buckets sitting underneath a counter without protection from contamination. The exterior surface of the container had a rust build up. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the reach in freezer where the burgers are kept (door) in bad repair. The door is not properly attached to the freezer and the insulation is not sealed. The door or freezer must be replaced. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (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. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Nonfood-contact surfaces clean — Inspector Note: Observed several pieces of equipment with food build-up accumulation around the exterior surfaces (not in use reach in freezer, warmer trays, warmer where fries are stored). 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the toilet in the men's restroom completely filled with tissue, paper towels, and bodily fluids. PIC stated that the toilet has been out of service for about 2 weeks. There was no sign on the door stating that the "toilet is out of service". Advised PIC to place a sign on the stall's door and to immediately have the toilet serviced by a plumber. Please send a copy of the work order to [REDACTED EMAIL] by 10/30/25 stating the repairs.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors in need of cleaning in the walk in cooler and freezer. Observed the floor tile by the back door and by the fryers in bad repair. The floor tile must be repaired or properly sealed to prevent water from going underneath the tile.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an accumulation of dust build up on the light shield and by the ventilation hood system by the 3-compartment sink.