BURGER KING #6427

Violations (7)

• 15BCritical

  Georgia Food Code .05(3)(h),(i)Facility

  .05(3)(h),(i)Facility does not have maximum registering thermometer for high temperature dish machine. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf)

  Priority Foundation

• 6-1DCritical

  Georgia Food Code .04(6)(i)Sliced

  .04(6)(i)Sliced tomatoes, cut lettuce, ham, yellow cheese, and white cheese on time control without start/discard time per procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded.

  Priority Foundation

• 16ACritical

  Georgia Food Code .06(1)(g),(h)Facility

  .06(1)(g),(h)Facility installed two tankless water heaters without remodel application; remodel application must be submitted to health department. **REMODEL PENDING** The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)

  Priority Foundation

• 16BCritical

  Georgia Food Code .06(2)(r)Three

  .06(2)(r)Three compartment sink faucets leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

  Priority

• 13A

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

  .02(1)(d)Facility did not display most recent inspection report. 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)

  Core

• 13A

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

  .02(1)(d)Most recent report not displayed in drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)

  Core

• 17C

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

  .07(5)(a),(b)1,2,3Floor at walk in cooler in disrepair allowing accumulation of water. 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