Burger King #11447, 1181 5th Street SW Extended, Charlottesville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King #11447
Address: 1181 5th Street SW Extended, Charlottesville, Virginia
Phone: (434) 963-7827
Total inspections: 14
Last inspection: Apr 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Wiping cloths improperly stored between use. In front service area, no residual detected
  • 2310 - Critical The handwashing facility located at the front service area is not being used. Soap dispenser not accessible. Operator also needs a source for drinking water separate from the handsink.
  • 3170 - Screen missing from handsink faucet in womens restroom.
  • 3360 - Corrected During Inspection Critical Using chlorine at a concentration exceeding 200ppm for soaking whole tomatoes.
April 10, 2009Routine22Details / Comments
No violation noted during this evaluation. October 01, 2008Routine00-
No violation noted during this evaluation. July 08, 2008Routine00Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored (French fries) on the floor or food stored less than 6" above the floor.
  • 1570 - Repeat The door gasket of the walk in freezer is damaged because of ice build-up.
  • 1730 - Repeat The thermometer on the walk in freezer is not in good repair and/ or not accurate in the range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: conveyer oven, ice machine, and undercounter cold-holding unit..
  • 1780 - Critical Drip pans for conveyor cook line are being changed out every 8 hours according to management. In-use food contact surfaces are to be washed, rinsed and sanitized every 4 hours to prevent bacterial growth.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) - Handsink at front dive-in window is being used because single service cups are being stored beside it.
  • 2930 - Repeat Outer opening at back door of the food establishment is not protected against entry of insects and rodents.
  • 3170 - Loose, broken tile and low grout under the front ice container, is not maintained in good repair. The metal wall covering at the mop sink wall are pulling away from the wall.
  • 3180 - Repeat Floor areas in the walk-in freezer and dry storage area in the kitchen noted in need of cleaning.
August 20, 2007Routine--Details / Comments
  • 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 0070 - Poor handwashing procedures observed.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands and change gloves before engaging in food preparation, after touching raw hambuger.
  • 0690 - Repeat Ice bin at drive through missing lid.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator holding pre-cooked chicken
  • 1570 - Closure device on Cres-cor unit at rear of cooking line was missing and observed in a state of disrepair and damaged-using a rubber band to hold it shut.
  • 1730 - The thermometer on the walk-in cooler is not in good repair and/ or not accurate in the range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine ceiling.
  • 1960 - Repeat Lexan pans were found stacked while wet after cleaning and chemical sanitization.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)--Handsink in front at drive through not being used because single service cups stored beside it. Either install cup dispensers at least 6 inches away from handsink or install washable splash barriers on each side of this handsink.
  • 2310 - Critical The handwashing facility located at the rear of the facility was blocked with boxed food items just delivered, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered and trash on the ground.
  • 2930 - Door to outside left open during delivery and gaps at bottom and side of back door which can allow pest entry. Outer opening of the food establishment is not protected against entry of insects and rodents. You should have an air door if you need to leave door open--lots of flies observed in facility
  • 3180 - Repeat Open site drain under self service beverage area had soild buildup/slime and was noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
June 01, 2006Routine311Details / Comments
  • 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 0070 - Poor handwashing procedures observed.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands and change gloves before engaging in food preparation, after touching raw hambuger.
  • 0690 - Repeat Ice bin at drive through missing lid.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator holding pre-cooked chicken
  • 1570 - Closure device on Cres-cor unit at rear of cooking line was missing and observed in a state of disrepair and damaged-using a rubber band to hold it shut.
  • 1730 - The thermometer on the walk-in cooler is not in good repair and/ or not accurate in the range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine ceiling.
  • 1960 - Repeat Lexan pans were found stacked while wet after cleaning and chemical sanitization.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)--Handsink in front at drive through not being used because single service cups stored beside it. Either install cup dispensers at least 6 inches away from handsink or install washable splash barriers on each side of this handsink.
  • 2310 - Critical The handwashing facility located at the rear of the facility was blocked with boxed food items just delivered, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered and trash on the ground.
  • 2930 - Door to outside left open during delivery and gaps at bottom and side of back door which can allow pest entry. Outer opening of the food establishment is not protected against entry of insects and rodents. You should have an air door if you need to leave door open--lots of flies observed in facility
  • 3180 - Repeat Open site drain under self service beverage area had soild buildup/slime and was noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
June 01, 2006Routine311Details / Comments
  • 0690 - Corrected During Inspection Lid had been removed from ice bin at drive-through, exposing ice to contamination.
  • 0820 - Corrected During Inspection Critical Repeat Soft serve cold holding at improper temperatures. NOTE: This unit does not appear to be capable of holding product at safe temperature for extended length of time.
  • 0850 - Corrected During Inspection Critical Repeat Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Manager manually marked time when cheese should be removed. Cheese had been out a maximum of one hour prior to time marking. NOTE: Board containing lights used for time indicators was not working. New part was installed during inspection.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer (corrected) or the salad reach-in.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine exteriorBacksplash and grill of soda dispenser at drive-thruBun rackSteamer (bun) interior
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Cup lids were stored at drive-thru not inverted.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  • 3180 - The floor by the soda syrup dispenser and water heater noted in need of cleaning. The floor of the walk-in freezer also needs cleaning.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. A sweatshirt was stored with the paper napkin bundles.
May 03, 2005Routine28Details / Comments
  • 0690 - Corrected During Inspection Lid had been removed from ice bin at drive-through, exposing ice to contamination.
  • 0820 - Corrected During Inspection Critical Repeat Soft serve cold holding at improper temperatures. NOTE: This unit does not appear to be capable of holding product at safe temperature for extended length of time.
  • 0850 - Corrected During Inspection Critical Repeat Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Manager manually marked time when cheese should be removed. Cheese had been out a maximum of one hour prior to time marking. NOTE: Board containing lights used for time indicators was not working. New part was installed during inspection.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer (corrected) or the salad reach-in.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine exteriorBacksplash and grill of soda dispenser at drive-thruBun rackSteamer (bun) interior
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Cup lids were stored at drive-thru not inverted.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  • 3180 - The floor by the soda syrup dispenser and water heater noted in need of cleaning. The floor of the walk-in freezer also needs cleaning.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. A sweatshirt was stored with the paper napkin bundles.
May 03, 2005Routine28Details / Comments
  • 0690 - Corrected During Inspection Lid had been removed from ice bin at drive-through, exposing ice to contamination.
  • 0820 - Corrected During Inspection Critical Repeat Soft serve cold holding at improper temperatures. NOTE: This unit does not appear to be capable of holding product at safe temperature for extended length of time.
  • 0850 - Corrected During Inspection Critical Repeat Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Manager manually marked time when cheese should be removed. Cheese had been out a maximum of one hour prior to time marking. NOTE: Board containing lights used for time indicators was not working. New part was installed during inspection.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer (corrected) or the salad reach-in.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine exteriorBacksplash and grill of soda dispenser at drive-thruBun rackSteamer (bun) interior
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Cup lids were stored at drive-thru not inverted.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  • 3180 - The floor by the soda syrup dispenser and water heater noted in need of cleaning. The floor of the walk-in freezer also needs cleaning.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. A sweatshirt was stored with the paper napkin bundles.
May 03, 2005Routine28Details / Comments
  • 2000 - Single service items were observed stored with the food-contact surface facing upward.
  • 2720 - Dumpster or outside refuse container was open or uncovered. The side doors of the dumpster were left open between uses.
May 09, 2004Follow-up02Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands after loading the conveyor grill with raw hamburgers.
  • 0820 - Critical Repeat Soft serve mix cold holding at improper temperatures. The soft serve machine did not appear to be functioning properly.
  • 0850 - Critical Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The board where the time was marked has been removed. The cheese has been out for about 2.5 hours.
  • 1320 - There were no temperature measuring devices located in the meat cooler or the walk-in freezer.
  • 1800 - The nonfood contact surface of the door of the ice machine has accumulations of grime and debris.
  • 1960 - Repeat Various plastic bins were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Repeat Single service items were observed stored with the food-contact surface facing upward.
  • 2720 - Dumpster or outside refuse container was open or uncovered. The side doors of the dumpster were left open between uses.
  • 3260 - Employees are not using dressing rooms or lockers. Employee belongings were stored on a rack with foods and other dry goods.
  • 3340 - Critical A container of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bottle was on a rack above single service items.
April 26, 2004Routine46Details / Comments
  • 0820 - Critical Soft serve ice cream was cold holding at improper temperatures. The ice cream in the tank of the machine was not at the proper temperature, and has been in the machine since this morning.
  • 2310 B - Repeat The handwash station at the drive thru area is being used as a dump station.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the drive thru area.
  • 2000 - Repeat The clean ice bucket and single service items were observed stored with the food-contact surface facing upward.
  • 2830 - Floor and wall juncture in the recessed mop sink area is not sealed.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids. The dumpster is missing a lid, and is leaking.
  • 1960 - Repeat Plastic bins were found stacked while wet after cleaning and chemical sanitization.
  • 1320 - There were no temperature measuring devices located in the chicken cooler, the freezer under the chili prep area, or the walk-in cooler.
  • 0450 C - Repeat Excessive bare hand contact with exposed food. No ice scoop was provided at the ice bin in the drive thru area, therefore causing unnecessary bare hand contact with the ice.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands after handling raw meat then handling hamburger buns, and before putting on clean disposable gloves.
  • 3180 - The ceiling by the frier area, above the ice machine, and the floor under the mats in the walk-in freezer were noted in need of cleaning.
October 28, 2003Routine29Details / Comments
No violation noted during this evaluation. March 17, 2003Follow-up00Details / Comments
  • 2310 B - The handwash station at the back of the kitchen is being used as a dump station.
  • 1800 - The nonfood contact surface of the area around front beverage dispenser, shelving units near line, under small prep table, under burger area and frier basket racks, ventilation hoods, ice bin door and walls, and walk-in cooler floor and walls had accumulations of grime and debris.
  • 1060 - The nonfood contact surface used for storing frier baskets is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2810 - Wall or wall covering and floor in mop sink area is not smooth and easily cleanable.
  • 0850 - Critical Cheese slices on line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1960 - Plastic bins were found stacked while wet after cleaning and chemical sanitization.
  • 0450 C - Employee observed using a disposable cup as an ice scoop.
  • 2350 ii - Plumbing connections under the front beverage dispensing unit are leaking.
  • 0160 - Critical A food employee failed to wash his or her hands before donning gloves.
  • 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration was measured greater than 200ppm.
  • 3340 - Critical Container of glass cleaner was not properly stored to prevent the contamination of single service items in the front beverage area.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2280 - Critical There is no functioning hot water in the handwash lavatory in the back of the kitchen, preventing proper handwashing by food workers.
  • 0450 - Critical REPEAT: Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jackets were being stored on boxes in dry storage.
  • 0550 - In-use utensils improperly stored between use. Ice scoop stored in ice, and various utensils stored mouth-end up in back area.
  • 2000 - Clean single service items and the ice bucket were observed stored with the food-contact surface facing upward.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the drive thru window area.
  • 2730 - The refuse container used to store refuse and/or containers to be recycled has no drain plug.
March 07, 2003Routine613Details / Comments

April 10, 2009 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. In front service area, no residual detected
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2310 - Critical The handwashing facility located at the front service area is not being used. Soap dispenser not accessible. Operator also needs a source for drinking water separate from the handsink.
    Move the soap dispenser so accessible and train, monitor employees to use it frequently and install separate source for drinking water.
  • 3170 - Screen missing from handsink faucet in womens restroom.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3360 - Corrected During Inspection Critical Using chlorine at a concentration exceeding 200ppm for soaking whole tomatoes.
    The vegetable wash has been specified by the corporation for this purpose. It must be used in accordance of law at the proper concentration and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Corrected by discarding tomatoes.
Comments:
Facility found to be clean and well ordered. Staff was knowledgeable about food safety, person in charge in authority on duty. Foods found to be within proper temperature range. Using time as a control for sliced tomatoes on the line and chicken fries. Cooking food to proper temperatures.

July 08, 2008 (Routine)

Comments:
Temperature and sanitary controls in place. Time control on line satisfactory.
Excellent cleaning practices.

August 20, 2007 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored (French fries) on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Repeat The door gasket of the walk in freezer is damaged because of ice build-up.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 1730 - Repeat The thermometer on the walk in freezer is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: conveyer oven, ice machine, and undercounter cold-holding unit..
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Drip pans for conveyor cook line are being changed out every 8 hours according to management. In-use food contact surfaces are to be washed, rinsed and sanitized every 4 hours to prevent bacterial growth.
    Change out drip pans every 4 hours with pans that have been washed, risned and sanitized. Discussed w/ manager.
  • 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) - Handsink at front dive-in window is being used because single service cups are being stored beside it.
    Install a splash barrier, relocate single service items, or install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2930 - Repeat Outer opening at back door of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Loose, broken tile and low grout under the front ice container, is not maintained in good repair. The metal wall covering at the mop sink wall are pulling away from the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor areas in the walk-in freezer and dry storage area in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Sanitizer at the three compartment sink measured 50-100 ppm. Timed holding for sliced tomatoes and cheese in place and working (hold for 4 hours and then discard as food waste). Discussed employee health policies and the need to train employees to report certain diseases / symptoms to the Person-In-Charge.

June 01, 2006 (Routine)



Violations:
  • 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
    Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands and change gloves before engaging in food preparation, after touching raw hambuger.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0690 - Repeat Ice bin at drive through missing lid.
    Protect food from miscellaneous sources of contamination.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator holding pre-cooked chicken
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Closure device on Cres-cor unit at rear of cooking line was missing and observed in a state of disrepair and damaged-using a rubber band to hold it shut.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - The thermometer on the walk-in cooler is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine ceiling.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Lexan pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)--Handsink in front at drive through not being used because single service cups stored beside it. Either install cup dispensers at least 6 inches away from handsink or install washable splash barriers on each side of this handsink.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 - Critical The handwashing facility located at the rear of the facility was blocked with boxed food items just delivered, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered and trash on the ground.
    Cover all waste containers when not in continuous use.
  • 2930 - Door to outside left open during delivery and gaps at bottom and side of back door which can allow pest entry. Outer opening of the food establishment is not protected against entry of insects and rodents. You should have an air door if you need to leave door open--lots of flies observed in facility
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Open site drain under self service beverage area had soild buildup/slime and was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Generally facility is clean and well ordered. Sanitizer in 3-compartment sink at proper concentration.

June 01, 2006 (Routine)



Violations:
  • 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
    Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands and change gloves before engaging in food preparation, after touching raw hambuger.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0690 - Repeat Ice bin at drive through missing lid.
    Protect food from miscellaneous sources of contamination.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator holding pre-cooked chicken
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Closure device on Cres-cor unit at rear of cooking line was missing and observed in a state of disrepair and damaged-using a rubber band to hold it shut.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - The thermometer on the walk-in cooler is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine ceiling.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Lexan pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)--Handsink in front at drive through not being used because single service cups stored beside it. Either install cup dispensers at least 6 inches away from handsink or install washable splash barriers on each side of this handsink.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 - Critical The handwashing facility located at the rear of the facility was blocked with boxed food items just delivered, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered and trash on the ground.
    Cover all waste containers when not in continuous use.
  • 2930 - Door to outside left open during delivery and gaps at bottom and side of back door which can allow pest entry. Outer opening of the food establishment is not protected against entry of insects and rodents. You should have an air door if you need to leave door open--lots of flies observed in facility
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Open site drain under self service beverage area had soild buildup/slime and was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Generally facility is clean and well ordered. Sanitizer in 3-compartment sink at proper concentration.

May 03, 2005 (Routine)



Violations:
  • 0690 - Corrected During Inspection Lid had been removed from ice bin at drive-through, exposing ice to contamination.
    Protect food from miscellaneous sources of contamination.
  • 0820 - Corrected During Inspection Critical Repeat Soft serve cold holding at improper temperatures. NOTE: This unit does not appear to be capable of holding product at safe temperature for extended length of time.
    Hold cold food in a unit that is capable of maintaining food storage at 41F (45F) or below. NOTE: Manager voluntarily discarded mix product.
  • 0850 - Corrected During Inspection Critical Repeat Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Manager manually marked time when cheese should be removed. Cheese had been out a maximum of one hour prior to time marking. NOTE: Board containing lights used for time indicators was not working. New part was installed during inspection.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer (corrected) or the salad reach-in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine exteriorBacksplash and grill of soda dispenser at drive-thruBun rackSteamer (bun) interior
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Cup lids were stored at drive-thru not inverted.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - The floor by the soda syrup dispenser and water heater noted in need of cleaning. The floor of the walk-in freezer also needs cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. A sweatshirt was stored with the paper napkin bundles.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Chemical test strips and thermo-couple are on hand. Sanitizing solutions are of proper concentration (~150ppm). Handwash sink is properly stocked. Employees are using utensils and/or wearing gloves to minimize bare hand contact. Hands appear to be washed at appropriate times. NOTE: Due to repeated soft serve temperature violations, if soft serve machine cannot be adequately repaired to hold product mix at safe temperatures, the unit should be replaced.

May 03, 2005 (Routine)



Violations:
  • 0690 - Corrected During Inspection Lid had been removed from ice bin at drive-through, exposing ice to contamination.
    Protect food from miscellaneous sources of contamination.
  • 0820 - Corrected During Inspection Critical Repeat Soft serve cold holding at improper temperatures. NOTE: This unit does not appear to be capable of holding product at safe temperature for extended length of time.
    Hold cold food in a unit that is capable of maintaining food storage at 41F (45F) or below. NOTE: Manager voluntarily discarded mix product.
  • 0850 - Corrected During Inspection Critical Repeat Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Manager manually marked time when cheese should be removed. Cheese had been out a maximum of one hour prior to time marking. NOTE: Board containing lights used for time indicators was not working. New part was installed during inspection.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer (corrected) or the salad reach-in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine exteriorBacksplash and grill of soda dispenser at drive-thruBun rackSteamer (bun) interior
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Cup lids were stored at drive-thru not inverted.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - The floor by the soda syrup dispenser and water heater noted in need of cleaning. The floor of the walk-in freezer also needs cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. A sweatshirt was stored with the paper napkin bundles.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Chemical test strips and thermo-couple are on hand. Sanitizing solutions are of proper concentration (~150ppm). Handwash sink is properly stocked. Employees are using utensils and/or wearing gloves to minimize bare hand contact. Hands appear to be washed at appropriate times. NOTE: Due to repeated soft serve temperature violations, if soft serve machine cannot be adequately repaired to hold product mix at safe temperatures, the unit should be replaced.

May 03, 2005 (Routine)



Violations:
  • 0690 - Corrected During Inspection Lid had been removed from ice bin at drive-through, exposing ice to contamination.
    Protect food from miscellaneous sources of contamination.
  • 0820 - Corrected During Inspection Critical Repeat Soft serve cold holding at improper temperatures. NOTE: This unit does not appear to be capable of holding product at safe temperature for extended length of time.
    Hold cold food in a unit that is capable of maintaining food storage at 41F (45F) or below. NOTE: Manager voluntarily discarded mix product.
  • 0850 - Corrected During Inspection Critical Repeat Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Manager manually marked time when cheese should be removed. Cheese had been out a maximum of one hour prior to time marking. NOTE: Board containing lights used for time indicators was not working. New part was installed during inspection.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer (corrected) or the salad reach-in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine exteriorBacksplash and grill of soda dispenser at drive-thruBun rackSteamer (bun) interior
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Cup lids were stored at drive-thru not inverted.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - The floor by the soda syrup dispenser and water heater noted in need of cleaning. The floor of the walk-in freezer also needs cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. A sweatshirt was stored with the paper napkin bundles.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Chemical test strips and thermo-couple are on hand. Sanitizing solutions are of proper concentration (~150ppm). Handwash sink is properly stocked. Employees are using utensils and/or wearing gloves to minimize bare hand contact. Hands appear to be washed at appropriate times. NOTE: Due to repeated soft serve temperature violations, if soft serve machine cannot be adequately repaired to hold product mix at safe temperatures, the unit should be replaced.

May 09, 2004 (Follow-up)



Violations:
  • 2000 - Single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2720 - Dumpster or outside refuse container was open or uncovered. The side doors of the dumpster were left open between uses.
    Cover all waste containers when not in continuous use.
Comments:
The facility has shown significant improvement from the previous inspection. The soft serve machine is not being used until repairs are completed.

April 26, 2004 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands after loading the conveyor grill with raw hamburgers.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.
  • 0820 - Critical Repeat Soft serve mix cold holding at improper temperatures. The soft serve machine did not appear to be functioning properly.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE MACHINE WAS POWERED OFF, AND THE MIX WILL BE DISCARDED. CORRECTED.
  • 0850 - Critical Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The board where the time was marked has been removed. The cheese has been out for about 2.5 hours.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. DISCUSSED THIS ISSUE WITH THE MANAGER.
  • 1320 - There were no temperature measuring devices located in the meat cooler or the walk-in freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - The nonfood contact surface of the door of the ice machine has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Repeat Various plastic bins were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Repeat Single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2720 - Dumpster or outside refuse container was open or uncovered. The side doors of the dumpster were left open between uses.
    Cover all waste containers when not in continuous use.
  • 3260 - Employees are not using dressing rooms or lockers. Employee belongings were stored on a rack with foods and other dry goods.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Critical A container of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bottle was on a rack above single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED.
Comments:
All handsinks are stocked with soap and paper towels. Employees are minimizing bare hand contact with ready-to-eat foods by using gloves or other implements. All sanitizing solutions are the proper concentrations (50ppm chlorine). Discussed the cleaning procedure for the soft serve machine. The manufacturer manual stated the machine shall be fully cleaned every 14 days. A daily sanitizing cycle is also required.

October 28, 2003 (Routine)



Violations:
  • 0820 - Critical Soft serve ice cream was cold holding at improper temperatures. The ice cream in the tank of the machine was not at the proper temperature, and has been in the machine since this morning.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE PRODUCT IN THE MACHINE WAS EMBARGOED, AND THE MANAGER AGREED TO VOLUNTARILY DISCARD THE PRODUCT. THE MACHINE WILL NOT BE USED UNTIL IT CAN BE SERVICED. CORRECTED DURING INSPECTION.
  • 2310 B - Repeat The handwash station at the drive thru area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the drive thru area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
  • 2000 - Repeat The clean ice bucket and single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2830 - Floor and wall juncture in the recessed mop sink area is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids. The dumpster is missing a lid, and is leaking.
    Cover all waste containers when not in continuous use. Call the waste management company for a replacement dumpster.
  • 1960 - Repeat Plastic bins were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1320 - There were no temperature measuring devices located in the chicken cooler, the freezer under the chili prep area, or the walk-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 0450 C - Repeat Excessive bare hand contact with exposed food. No ice scoop was provided at the ice bin in the drive thru area, therefore causing unnecessary bare hand contact with the ice.
    Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. AN ICE SCOOP WAS PROVIDED. CORRECTED DURING INSPECTION.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands after handling raw meat then handling hamburger buns, and before putting on clean disposable gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. THE BUNS HANDLED AFTER THE RAW MEATS WERE VOLUNTARILY DISCARDED, AND THE MANAGER AGREED TO INSTRUCT EMPLOYEES ON PROPER HANDWASHING PROCEDURES. CORRECTED.
  • 3180 - The ceiling by the frier area, above the ice machine, and the floor under the mats in the walk-in freezer were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All foods that are held using time as a public health control were properly labeled as to the time of discard. All sanitizing solutions were the proper concentration (50-200ppm chlorine). A digital thermocouple was available for taking food temperatures.

March 17, 2003 (Follow-up)

Comments:
All critical violations noted on last inspection have been corrected: 1. All handsinks functioning and accessible. 2. Workers minimizing bare hand contact. 3. All sanitizer solutions at proper concentrations. 4. All toxic chemicals stored properly. 5. All potentially hazardous foods being held using time as a public health control have times posted indicating when to discard. 6. Workers washing hands at proper times. NOTE: Routinely monitor sanitizer concentrations and switch out as needed, and inform employees that hand sanitizer is not an approved substitute for handwashing.

March 07, 2003 (Routine)



Violations:
  • 2310 B - The handwash station at the back of the kitchen is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 1800 - The nonfood contact surface of the area around front beverage dispenser, shelving units near line, under small prep table, under burger area and frier basket racks, ventilation hoods, ice bin door and walls, and walk-in cooler floor and walls had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1060 - The nonfood contact surface used for storing frier baskets is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2810 - Wall or wall covering and floor in mop sink area is not smooth and easily cleanable.
    Repair or replace wall or wall covering and floor tiles to make it smooth and easily cleanable.
  • 0850 - Critical Cheese slices on line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Corrected during inspection.
  • 1960 - Plastic bins were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 0450 C - Employee observed using a disposable cup as an ice scoop.
    An approved ice scoop with a handle should be used to minimize bare hand contact with ice cubes.
  • 2350 ii - Plumbing connections under the front beverage dispensing unit are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 0160 - Critical A food employee failed to wash his or her hands before donning gloves.
    Instruct food employees to clean their hands before putting on a new pair of gloves.
  • 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration was measured greater than 200ppm.
    Utilize only chlorine solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Corrected during inspection.
  • 3340 - Critical Container of glass cleaner was not properly stored to prevent the contamination of single service items in the front beverage area.
    Containers of chemicals and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected during inspection.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2280 - Critical There is no functioning hot water in the handwash lavatory in the back of the kitchen, preventing proper handwashing by food workers.
    Repair back handsink to allow convenient use by food workers. Hot running water must be provided to ensure adequate handwashing. Emergency plumbing repair was called in by manager. Corrected during inspection.
  • 0450 - Critical REPEAT: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jackets were being stored on boxes in dry storage.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Corrected during inspection.
  • 0550 - In-use utensils improperly stored between use. Ice scoop stored in ice, and various utensils stored mouth-end up in back area.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. Corrected during inspection.
  • 2000 - Clean single service items and the ice bucket were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage. Corrected during inspection.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the drive thru window area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 2730 - The refuse container used to store refuse and/or containers to be recycled has no drain plug.
    Replace the drain plug to the refuse container.

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