Burger King #1861, 3116 Boulevard, Colonial Heights, VA 23834 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Burger King #1861
Address: 3116 Boulevard, Colonial Heights, VA 23834
Type: Fast Food Restaurant
Phone: 804 526-5612
Total inspections: 7
Last inspection: 12/21/2015

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Inspection findings

Inspection date

Type

All non-critical violations must be corrected within 30 days.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: 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.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) ham was not discarded after 4 hours (time as a public health control) holding time on the line.
    Correction: Discard food for which time rather then temperature applied after its been on the line for 4 hours.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hot holding cabinet (burgers, sausage, eggs, etc.) was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not adjusted to proper holding timing. Also hot holding unit (biscuits) missing a handle.
    Correction: Readjust holding cabinet 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.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the hand sink (near burger oven) and mop sink faucet are leaking
    Correction: Plumbing systems and components shall be maintained in good repair.
12/21/2015Routine
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: Provided copies of FDA Forms 1B. PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: In-use utensils improperly stored between use. Handle of ice scoop in direct contact with ice in ice bin.
    Correction: 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 135°F.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food - Miscellaneous Sources of Contamination
    Observation: Ice machine has large gap from body to door, leaving ice exposed
    Correction: Protect food from miscellaneous sources of contamination.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink in rest room was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in outside walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory at the customer counter
    Correction: 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
06/17/2015Routine
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses. Ice scoop stored exposed atop iced maker.
    Correction: 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 135°F.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The customer counter hand sink is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the interior ice maker ledge have mold accumulation.
    Correction: Empty and clean ice maker at any time when contamination may have occurred, or per manufacturer specifications.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the customer counter hand sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and walls in lneed of cleaning.
    Correction: 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.
12/31/2014Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils (ice scoop) improperly stored between uses.
    Correction: 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 135°F.
  • Food - Frozen Food (corrected on site)
    Observation: Frozen foods not maintained frozen.
    Correction: Ensure frozen food is maintained frozen.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in walk-in not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory at the customer service counter
    Correction: 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
07/18/2014Routine
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses (ice scoop handle in ice at ice maker)..
    Correction: 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 135°F.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: Sheet pan on storage rack has melted center and is not durable,or easily cleanable.
    Correction: Discard and replace.
  • Prohibitions - Single Service
    Observation: Single--use items (fry cartons) stored open and exposed in storeroom.
    Correction: Store covered, in wrappings, or in covered boxes to protect from contamination.
  • Toilet Room Receptacle Covered (repeated violation)
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Hand Drying Provision
    Observation: No disposable towels were available at the service counter hand washing lavatory
    Correction: dispenser is not operational.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
12/30/2013Routine
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed plastic eighth pan of dried cranberies stored above salad make up cooler was not stored protected n packages, covered containers, or wrapped.
    Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use. Handle of scoop used for ice at drive in window is in direct contact with ice.
    Correction: Store in-use utensils or dispensing utensils in the ice with handle above the top of the ice. 2) In a clean, protected location
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Sliced tomatoes for which time rather than temperature is being used for a four hour hold time, was noted at 57 degrees F under the production line, labeled for discard at 2:00 p.m.
    Correction: Clearly label or otherwise mark the food with a 4-hour serve by time.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The service counter hand sink is not sealed to adjoining wall.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: 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.
06/20/2013Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Ice scoop improperly stored between uses
    Correction: stored directly on top surface of ice machine, which is not cleaned and sanitized. .
  • Light Bulbs Protective Shielding (corrected on site)
    Observation: Light bulb in carbonater/storage room over cleaning wipes, soda BIBs, and exposed open paper towels not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
12/14/2012Routine

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