BURGER KING #43

Violations (3)

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked onion rings from floor proceeded.to grab a small bag to store cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked onion rings from floor proceeded.to grab a small bag to store cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Drawers- Cooked Sausage (117-132F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated to 166F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Drawers- Cooked Sausage (117-132F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated to 166F **Corrected On-Site**

  High Priority

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.

  Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. **Corrected On-Site**

  Basic