BURGER KING

Violations (4)

• 6-1BCritical

  Georgia Food Code .04(6)(f)TCS

  .04(6)(f)TCS (Time/temperature control for safety) foods hot holding with temperatures below 135 deg F inside fry heat lamp and burger hold and drawer.See temperature observations. //SECOND CONSECUTIVE ROUTINE VIOLATION// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded TCS foods and instructed to use temporarily use time control until hot holding units are functional.

  Priority

• 13A

  Georgia Food Code .02(1)(d)Copy

  .02(1)(d)Copy of latest inspection score not posted. Last inspection score posted was from 8/15/2025. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given the latest copy of inspection report.

  Core

• 15A

  Georgia Food Code .05(6)(a)Fry

  .05(6)(a)Fry hot holding lamp and hot holding unit for chicken sticks and chicken nuggets unable to maintain TCS foods at 135 deg F or above. //SECOND CONSECUTIVE ROUTINE VIOLATION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core

• 17C

  Georgia Food Code .07(5)(a),(b)1,2,3Excessive

  .07(5)(a),(b)1,2,3Excessive dust build up on FRP walls, drop in ceiling tiles, ac vents. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

  Core