Burger King #7205, 8901 Seminole Trail, Ruckersville, VA - Restaurant inspection findings and violations

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Restaurant: Burger King #7205
Address: 8901 Seminole Trail, Ruckersville, Virginia
Total inspections: 10
Last inspection: Sep 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

2580 - A condensate drain line was dripping onto food products in the walk in refrigerator. Oberved condensate dripping onto boxes of juice boxes.September 16, 2009Routine01Details / Comments
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 1780 - Critical Repeat Food contact surfaces of the tomato and onion slicer were observed soiled from the previous days use.
  • 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
February 12, 2009Routine21Details / Comments
  • 0830 - Critical Opened container of bacon in the walk-in not date marked
  • 1150 - Soda dispenser at take out not being cleaned at the discharge nozzle visible soil build-up
  • 1780 - Critical Onion slicer was not cleaned after last use (previous day)
  • 2730 - no dumpster in the drain hole of the dumpster
April 16, 2008Routine22Details / Comments
  • 0810 - Corrected During Inspection The methods used for cooling gravy were not adequate. Container of gravy was kept covered while cooling in the walk-in cooler (about 1gallon container)
  • 3170 - There are missing floor tiles at the mop sink.
April 13, 2007Routine02Details / Comments
  • 0180 - Improper use of a hand sanitizer or chemical hand sanitizing solution that is not exempt from being listed as a food additive observed.
  • 0570 - Corrected During Inspection Wiping cloth was stored in bleach sanitizing solution that had a strength greater than 200 ppm.
  • 0610 - Boxes of food in walk-in refrigerator were stored directly on the floor.
  • 1800 - The following equipment had accumulations of grime and debris: a. Metal shelves under fan in walk-in refrigerator. b. Fan in walk-in refrigerator.
  • 3180 - The ceiling vent in men's rest room and at entrance to facility.
April 21, 2006Routine05Details / Comments
  • 0180 - Improper use of a hand sanitizer or chemical hand sanitizing solution that is not exempt from being listed as a food additive observed.
  • 0570 - Corrected During Inspection Wiping cloth was stored in bleach sanitizing solution that had a strength greater than 200 ppm.
  • 0610 - Boxes of food in walk-in refrigerator were stored directly on the floor.
  • 1800 - The following equipment had accumulations of grime and debris: a. Metal shelves under fan in walk-in refrigerator. b. Fan in walk-in refrigerator.
  • 3180 - The ceiling vent in men's rest room and at entrance to facility.
April 21, 2006Routine05Details / Comments
  • 1320 - There was no temperature measuring device located in the walk-in refrigerator.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
April 29, 2005Routine03Details / Comments
  • 1320 - There was no temperature measuring device located in the walk-in refrigerator.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
April 29, 2005Routine03Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
April 29, 2004Routine11Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0610 - Boxes of foods in the walk-in refrigerator were stored directly on the floor.
  • 2910 - Insect control device is located over the food prep areas in the kitchen where dead insects may be impelled or fall.
October 09, 2003Routine12Details / Comments

September 16, 2009 (Routine)



Violation: 2580 - A condensate drain line was dripping onto food products in the walk in refrigerator. Oberved condensate dripping onto boxes of juice boxes.
Repair the condensate drain line to prevent incidental contact with foods.
Comments:
Substantial compliance with Virginia Food Regulations observed this date.
Facility has time as a control policy for foods on prep line.
Sanitizer in three compartment sink at appropriate concentration (100 ppm chlorine)
Food and equipment temperatures observed to be within appropriate ranges.

February 12, 2009 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 1780 - Critical Repeat Food contact surfaces of the tomato and onion slicer were observed soiled from the previous days use.
    Clean ans canitize food contact surfaces between uses..
  • 1960 - Food 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.
Comments:
Active managerial control is in place. Manager knowledgeable concerning food safety. Leaving information concerning employee health policy.

April 16, 2008 (Routine)



Violations:
  • 0830 - Critical Opened container of bacon in the walk-in not date marked
    Date RTE food packaged when opened with to be disposed of date
  • 1150 - Soda dispenser at take out not being cleaned at the discharge nozzle visible soil build-up
    All non-food contact surfaces shall be cleaned as necessary to prevent the contamination of food or food contact surfaces
  • 1780 - Critical Onion slicer was not cleaned after last use (previous day)
    all food contact surfaces shall be properly cleaned and sanitized after usage.
  • 2730 - no dumpster in the drain hole of the dumpster
    Dumpster shall be provided with a drain-plug to prevent rodent entry and liquid spillage

April 13, 2007 (Routine)



Violations:
  • 0810 - Corrected During Inspection The methods used for cooling gravy were not adequate. Container of gravy was kept covered while cooling in the walk-in cooler (about 1gallon container)
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 3170 - There are missing floor tiles at the mop sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Overall, facility appeared clean and well maintained.
(1) Food holding temperatures were appropriate.
(2) Sliced tomatoes are being discarded within 4 hours. Time labels are being used to monitor holding time. If tomatoes are to be stored for more than 4 hours, it is required that they be held at 41 degrees F and below.
(3) Sanitizer was found at proper concentration.

April 21, 2006 (Routine)



Violations:
  • 0180 - Improper use of a hand sanitizer or chemical hand sanitizing solution that is not exempt from being listed as a food additive observed.
    Ensure hand sanitizers or chemical hand sanitizing solutions which do not meet the criteria specified under 12 VAC 5-421-180 A 2 are followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves, or by limiting situations that involve contact with food by the bare hands. A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.
  • 0570 - Corrected During Inspection Wiping cloth was stored in bleach sanitizing solution that had a strength greater than 200 ppm.
    Bleach sanitizing solution shall not exceed 200 ppm.
  • 0610 - Boxes of food in walk-in refrigerator were stored directly on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The following equipment had accumulations of grime and debris: a. Metal shelves under fan in walk-in refrigerator. b. Fan in walk-in refrigerator.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - The ceiling vent in men's rest room and at entrance to facility.
    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:
(1) Soap and paper towels were at the hand sinks.
(2) Hands were washed.
(3) Soft-serve machine was sanitized daily.
(4) Chemical test kit was available.
(5) Food thermometer was available.

April 21, 2006 (Routine)



Violations:
  • 0180 - Improper use of a hand sanitizer or chemical hand sanitizing solution that is not exempt from being listed as a food additive observed.
    Ensure hand sanitizers or chemical hand sanitizing solutions which do not meet the criteria specified under 12 VAC 5-421-180 A 2 are followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves, or by limiting situations that involve contact with food by the bare hands. A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.
  • 0570 - Corrected During Inspection Wiping cloth was stored in bleach sanitizing solution that had a strength greater than 200 ppm.
    Bleach sanitizing solution shall not exceed 200 ppm.
  • 0610 - Boxes of food in walk-in refrigerator were stored directly on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The following equipment had accumulations of grime and debris: a. Metal shelves under fan in walk-in refrigerator. b. Fan in walk-in refrigerator.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - The ceiling vent in men's rest room and at entrance to facility.
    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:
(1) Soap and paper towels were at the hand sinks.
(2) Hands were washed.
(3) Soft-serve machine was sanitized daily.
(4) Chemical test kit was available.
(5) Food thermometer was available.

April 29, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the walk-in refrigerator.
    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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Limited foods were maintained.
(4) Strength of quaternary ammonia sanitizing solution/final rinse water was at 200 ppm.
(5) Test kit was available.
(6) Food thermometer was available.
(7) Hands were washed.
(8) Facility was clean.

April 29, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the walk-in refrigerator.
    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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Limited foods were maintained.
(4) Strength of quaternary ammonia sanitizing solution/final rinse water was at 200 ppm.
(5) Test kit was available.
(6) Food thermometer was available.
(7) Hands were washed.
(8) Facility was clean.

April 29, 2004 (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.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Hands were washed prior to wearing gloves.
(3) Gloves were used to handle ready-to-eat foods.
(4) Soft-serve machine is sanitized daily.
(5) The strength of the quaternary ammonia sanitizing solution was at 200 ppm.
(6) Food thermometer was available.
CORRECTED: ON 05-05-04, THE MANAGER STATED BY PHONE THAT DRINKING CONTAINERS USED BY EMPLOYEES WERE NOT STORED IN FOOD AREAS.

October 09, 2003 (Routine)



Violations:
  • 0450 - Critical 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.
  • 0610 - Boxes of foods in the walk-in refrigerator were stored directly on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2910 - Insect control device is located over the food prep areas in the kitchen where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
Comments:
(1) Soap and paper towels were at all hand sinks. (2) Ice cream machine was cleaned and sanitized twice daily. (3) Bleach sanitizing solution was available. (4) Facility was clean.
On 11-05-03, I spoke to the facility manager about the critical violation noted on the inspection report dated 10-09-03. No repeat violation was noted. CORRECTED: GLOVES WERE USED AND HANDS WERE WASHED PRIOR TO USE OF SINGLE-USE GLOVES.

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