Burger King #1730, 2150 Valley Ave, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King #1730
Address: 2150 Valley Ave, Winchester, Virginia
Phone: (540) 667-1346
Total inspections: 12
Last inspection: Sep 2, 2009

Accepted credit cards: American Express, Discover, Mastercard, Visa
Primary contact: Richard Smith
Cuisine: Burgers
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Burger King #1730, 2150 Valley Ave, Winchester, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1570 - Walkin door handles were observed in a state of disrepair and damaged.September 02, 2009Routine01Details / Comments
No violation noted during this evaluation. August 28, 2008Routine00Details / Comments
No violation noted during this evaluation. July 03, 2007Routine00Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Creamers are cold holding at improper temperatures.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
  • 2000 - Repeat Items in outside storage shed were found stored on the floor.
July 10, 2006Routine21Details / Comments
No violation noted during this evaluation. September 28, 2005Critical Procedures00Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Creamers are cold holding at improper temperatures.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
  • 1770 C - Observed accumulations of grease,dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vents.
  • 2000 - Single-use containers were found stored on the shed floor.
  • 2000 - Coffee stirrers observed unprotected from contamination.
August 03, 2005Routine22Details / Comments
  • 0820 - Corrected During Inspection Critical Creamers are cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Creamers are cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical @FOOD@ cold holding at improper temperatures.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
December 27, 2004Routine20Details / Comments
  • 2930 - Vertical entry door gap of the middle door on the Valley Ave. enterance is not protected against entry of insects and rodents.
  • 1960 - Dishes and equipment were found stacked while wet after cleaning and chemical sanitization.
September 14, 2004Follow-up02Details / Comments
  • 1570 - Mop sink hose, outside storage trailer, and salad case/fridge were observed in a state of disrepair and damaged.
  • 0820 - Critical Foods on the line and in the salad fridge are cold holding at improper temperatures.
  • 0820 - Critical Foods are cold holding at improper temperatures.
  • 0820 - Critical Foods on the line and in the salad fridge are cold holding at improper temperatures.
  • 1800 - The surfaces of the floor around the hot water heater, and in the ladies and mens restrooms have accumulations of grime and debris.
  • 2930 - Repeat Vertical entry door gap of the middle door on the Valley Ave. enterance is not protected against entry of insects and rodents.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment.
  • 1100 - Critical The food contact surfacesof the french fry scooper and several of the fry baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3280 - Dead or trapped flying insects were found in the control device above the back door.
  • 1960 - Dishes and equipment were found stacked while wet after cleaning and chemical sanitization.
  • 1320 - The temperature measuring device located in the salad fridge is broken and not easily readable.
  • 2000 - Equipment in the front and in the storage trailer were found stored on the floor.
September 03, 2004Routine39Details / Comments
  • 1780 - Critical Food contact surfaces of the milkshake machine used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - The nonfood contact surfaces of the metal conduit lines to the left of the fryers, electrical wires, etc. inside fryers and the fryer freezer interior had accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - The temperature measuring device in the reach-in under the sandwich prep table was not properly located in the warmest part of the unit.
  • 1570 - The handle of the fryer reach-in was observed in a state of disrepair and damaged.
  • 3170 - Flooring in front of the fryer area and ceiling tiles in the dining area are not maintained in good repair
November 21, 2003Complaint16Details / Comments
No violation noted during this evaluation. November 07, 2003Other00Details / Comments
  • 0550 - Dispensing utensils improperly stored between.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@
  • 3170 - @Physical structure@ is not maintained in good repair
January 21, 2003Routine12Details / Comments

September 02, 2009 (Routine)



Violation: 1570 - Walkin door handles were observed in a state of disrepair and damaged.
Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
-PIC onsite Ryan Shawn - ServSafe #6517079, exp. 6/16/2014
-Log Books up to date
-Date marking used
-1 inch air gap installed on new ice machine

August 28, 2008 (Routine)

Comments:
Paperwork Needed: Employee Health Policy/CO
*No violations observed at time of inspection.*
*Macaroni & Cheese is time as control method, kept warm for two hours then tossed.*
Facility looked very clean and was well laid out, Good Job!!
-Be sure that there is a one inch air gap for backflow prevention at new ice machine.-
Comments: Sanitizer in pale was 100 PPM. Handle to walk-in fridge is loose and in need of repair. Nice employee foods section (labeled). Be sure to clean air diffusers at frequency necessary to avoid build up of debris. Tomatoes and cheese exchanged (tossed out) every 4 hours (time as control, corporate policy). Observed glove and hair restraint use. Hood system cleaned once a month and nightly. Steamer is for bun's only. Creamers kept on ice.

July 03, 2007 (Routine)

Comments:
Make sure all lights over food service areas are shatter proof or shielded. Be sure all employees wear gloves when handling both ready-to-eat and raw foods. Invert or hang mops after use for proper air dry. Facility clean during inspection.

July 10, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Creamers are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Items in outside storage shed were found stored on the floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Old van/truck should be removed from the premises. Facility is good and clean at time of inspection.

September 28, 2005 (Critical Procedures)

Comments:
Fire Dept. called to say there was a small heater fire at this facility. It was smoldering so no spraying was done. Outside heater was disconnected and retagged the breaker. Minimal damage at drive-thru. A ceiling tile was broken and needs to be replaced as soon as possible. Disposables and ice were discarded. Ice bin and other equipment were sanitized. Floor was swept and mopped. Facility was closed prior to my arrival. Health Director gave facility permission to reopen.

August 03, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Creamers are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of grease,dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vents.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single-use containers were found stored on the shed floor.
    Store containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Coffee stirrers observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

December 27, 2004 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Creamers are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Creamers are cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical @FOOD@ cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.

September 14, 2004 (Follow-up)



Violations:
  • 2930 - Vertical entry door gap of the middle door on the Valley Ave. enterance 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.
  • 1960 - Dishes and equipment 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.
Comments:
1)They have been out to service the salad case unit since my last inspection. The unit isn't being used at this time to serve the public. The temperature in the unit is being monitored regularly. At this time, it's holding proper temperature. It would be okay to start reusing this unit but please continue to closely monitor food temperatures. 2) The food on the makeline (condiments) are being held at room temperature. It's being investigated by VDH District Standardization Officer and Burger King as to whether there's a legal variance in place to do this. At this time, use only the amounts needed on the line and replace accordingly. Avoid storing large amounts of condiments on the line before needed. Maintain food tempertures below 42 degrees as much as possible. Please notify VDH if/when you hear from Burger King on this issue. 3) Overhead bug machine at the back door is being eliminated. 4) The above violations are 2nd violations. Other violations from the 9/3/04 inspection have been corrected. Thank you!

September 03, 2004 (Routine)



Violations:
  • 1570 - Mop sink hose, outside storage trailer, and salad case/fridge were observed in a state of disrepair and damaged.
    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.
  • 0820 - Critical Foods on the line and in the salad fridge are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Foods are cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Foods on the line and in the salad fridge are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1800 - The surfaces of the floor around the hot water heater, and in the ladies and mens restrooms have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Repeat Vertical entry door gap of the middle door on the Valley Ave. enterance 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.CORRECTED
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.CORRECTED
  • 1100 - Critical The food contact surfacesof the french fry scooper and several of the fry baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.CORRECTED
  • 3280 - Dead or trapped flying insects were found in the control device above the back door.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 1960 - Dishes and equipment 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 - The temperature measuring device located in the salad fridge is broken and not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.CORRECTED
  • 2000 - Equipment in the front and in the storage trailer were found stored on the floor.
    Store equipment and self-service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Pesticide applicator last here 8/10/04. Will look to see if Burger King has a State Variance to allow them to keep foods at room temperature for more than the allowable state maximum time rate of 4 hours. At this time, VDH recommends discarding any foods left out of temperature (above 41 degrees) for more than 4 hours.

November 21, 2003 (Complaint)



Violations:
  • 1780 - Critical Food contact surfaces of the milkshake machine used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of milkshake machine no less than every 4 hours to prevent the growth microorganisms on those surfaces. CORRECTED
  • 1800 - The nonfood contact surfaces of the metal conduit lines to the left of the fryers, electrical wires, etc. inside fryers and the fryer freezer interior 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.
  • 2930 - Outer opening 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. CORRECTED
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - The temperature measuring device in the reach-in under the sandwich prep table was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1570 - The handle of the fryer reach-in was observed in a state of disrepair and damaged.
    Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Flooring in front of the fryer area and ceiling tiles in the dining area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Spoke with PIC about proper handwashing techniques and proper ice bath utilization.

November 07, 2003 (Other)

Comments:
Inspection due to fire in broiler. Ansul system directly above broiler was discharged to extinguish fire. Possible affected area of contamination appeared to be concentrated, therefore necessary product loss was minimal.
Advised PIC to discard open bags of buns and other food products nearby, although most questionable foods had already been discarded before my arrival. Disposable sandwich wraps, cups, etc. in proximity of contaminated area were discarded in my presence.
Facility is cleared by this department to re-open as soon as the exhaust hood above the broiler and the broiler itself are cleaned. Surrounding equipment was cleaned prior to my departure.

January 21, 2003 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between.
    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.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@
    Clean and sanitize these surfaces for food contact.
  • 3170 - @Physical structure@ is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

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