Burger King #9644

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Facility could not provide documentation that all employees are trained on employee health reporting requirements. PIC indicated that all employees take this training during onboarding but it is through courses taken on a computer. PIC was not able to show the courses and the curriculum that employees take that show all employees are trained on these requirements.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. PIC stated at the start of the inspection that the hot water heater was turned off and in the process of being repaired. Temperature of hot water at the two handwashing sinks were 82F and 86F.

Preventing Contamination by Hands

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Multiple containers of sliced tomatoes and cut lettuce were stacked on top of each other in the walk-in cooler with the lids on. Sliced tomatoes were 44F and cut three hours prior to the start of the inspection. Sliced tomatoes were still in the cooling process.

Food Temperature Control

Non-food-contact surfaces clean

4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The chute in the interior of the ice machine has some orange buildup. The metal rack for clean dishes on the wall next to the burger broiler has slight buildup of dust, dark residue, that came off with an alcohol swab.

Utensils, Equipment and Vending