Burger King #6875 # 01-171-0040, 218 Conicville Blvd, Mt. Jackson, VA - Restaurant inspection findings and violations

June 11, 2009 (Routine)

October 07, 2008 (Routine)

September 27, 2007 (Routine)

November 16, 2006 (Routine)

April 10, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the fryer freezer, grill freezer and walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing (tongs) utensils improperly stored between uses.
  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.
• 1730 - The thermometer on the silverking 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.
• 2000 - Corrected During Inspection Clean service items were not observed stored in a position to allow air-drying.
  Store service items in a self-draining position that allows air-drying.
• 3180 - Floor in the walk-in 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.

August 19, 2005 (Routine)

• 0610 - Observed food / boxes on floor in walk-in freezer
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1510 - Repair themy in burger fridge.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 C - Observed writing equipment on make table.
  Please out them in appropriate location as not to contaminate food.
• 3180 - Repeat Coffee dispenser noted in need of cleaning, as well as floor in kitchen area.
  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.

April 07, 2004 (Routine)

• 2890 - Light bulb in walk in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1570 - towel dispenser was observed in a state of disrepair and damaged.
  Repair the dispenser 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - floor in the hot water heater area, mop sink drain and soda dispenser 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in floor, ice machine, shake machine drain and drive thru counter top.
  Maintain nonfood-contact surfaces of equipment clean.

June 12, 2003 (Routine)

• 0820 - Critical creamer cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with potentially hazardous food.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen hand sink
  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
• 3020 - Soap was not provided at the hand washing lavatory in the men's restroom
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3220 - Mops and brooms 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2640 - The cover of the refuse container located outside the establishment is not a tight fit.
  Replace the door of the outside refuse container with one that is a tight fit.
• 1100 - The food contact surface of the fryer basket, and plastic food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the fryer basket and containers 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.
• 1320 - The temperature measuring device located in the drive thru refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1080 - The broiler cover is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: individual single use item bins.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: hamburger freezer
  Clean and sanitize these surfaces for food contact.
• 1570 - biscuit unit door was observed in a state of disrepair and damaged.
  Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - wall at the back door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of cleaning supplies not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 0790 - Improper methods used to thaw french fries
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process