Burger King #960, 11431 Midlothian Tnpk, North Chesterfield, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Burger King #960
Address: 11431 Midlothian Tnpk, North Chesterfield, VA 23235
Type: Fast Food Restaurant
Phone: 804 794-6447
Total inspections: 5
Last inspection: 08/13/2015

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Inspection findings	Inspection date	Type
Notes: 1. Make sure the doors on the dumpsters are closed after each use. 2. Suggest installing an air curtain on the WIC door to help reduce temperature fluctuation with heavy in/out traffic of the unit. 3. Remove the rug from the WIC. It is not smooth, durable, and easily cleanable, and therefore not allowed in any part of a food handling/storage/preparation area. 4. This is the second inspection stating the light shield in the dry storage/sauce area needs replacing. Please repair or switch to shatter-resistant bulbs. Temperature Measuring Devices Observation: The thermometers in the WIC, the front under counter cooler, and smoothie station are all broken. Correction: 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. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station in the rear of the kitchen is being used as a dump station. Coffee had been poured out in the sink. Correction: The handwash facility identified above is to be used for washing hands only Light Bulbs Protective Shielding (repeated violation) Observation: Light bulb in the dry storage area for sauces and rear storage room for chemicals are not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	08/13/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Questioned two employees on signs and symptoms of illness. Notes: 1. Make sure the doors on the dumpsters are closed after each use. 2. Suggest installing an air curtain on the WIC door to help reduce temperature fluctuation with heavy in/out traffic of the unit. 3. Remove the rug from the WIC. It is not smooth, durable, and easily cleanable, and therefore not allowed in any part of a food handling/storage/preparation area. 4. Discussed mixing the sanitizer water with room temperature water for more accurate testing. 5. Keep ice water levels up to the level of product for more stable cold holding temperatures. 6. Suggest moving the butter packets further back in the WIC, and taking them outside of the large cardboard box. Cardboard acts as an insulator. 6. Suggest keeping all compartments of the salad MUT filled with pans at all times. Metal pans provide better cold holding temperatures than metal. Try lowering the thermostat on the unit to provide better cold holding temperatures. 7. Time clearly marked and being used for required items. 8. Very strong smell in the women's rest room. Not sure if it is a ventilation issue or perhaps some sort of gas back up via the sewer system. The smell was not present in the men's rest room. 9. Have old dishes in the back that are to be discarded. Currently stored under chemicals, but dishes are NOT for use. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Liquid egg (on ice), shredded cheese, blue cheese crumbles (stored in salad MUT), whipped butter blend margarine packets (stored in WIC) cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Light Bulbs Protective Shielding Observation: Light bulbs in the dry storage area (outside of the break room) not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	03/19/2015	Routine
A standardization exercise was done during a routine visit. No violation noted during this evaluation.	07/17/2014	Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health. Notes: 1. The open display case is broken and currently not in use. It is scheduled to be repaired. 2. A light fixture next to the grill is missing it's shielding. A work order has been placed to get a new one. 3. The egg griddle has been disassembled, but is not clean in place. Staff from the earlier shift did not finish cleaning it and reassembling as per normal operations. This needs to be addressed. 4. Someone must be contacted to look into the ceiling leaks. Most likely there are some roof leaks that must be repaired before any of the ceiling tile are replaced. Caution staff that water is dripping on the carbonation equipment and an electrical issue may arise. 5. Tongs are not to be stored/hung on electrical cords. 6. Nothing is to be disposed of in the hand sink. It is only for hand washing. Hoods are scheduled to be professionally cleaned on 12/8/13. Heavy build-ups are present and these will be addressed. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use. Tongs for handling cooked burgers on the service line are hung on the electrical cords to the warming unit. This is not an approved food contact surface and is not easily cleanable. 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. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station in the kitchen is being used as a dump station. Ice present in the sink. Correction: The handwash facility identified above is to be used for washing hands only Physical Facilities in Good Repair Observation: Ceiling tiles above the carbonator equipment and ice machine are not maintained in good repair. There has been a leak in this area, and drips are still visible and coming down above the carbonator. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	12/06/2013	Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health. Facility received a delivery at 7-7:30 am and so the temperatures in the WIC were elevated. Recommend watching the ambient temperature of the unit as it recovers and if it is found to be higher than 38 F consider lowering it a few degrees. Product will always run at least 2-3 degrees warmer than the ambient temperature of a refrigeration unit under the best conditions. As warm weather approaches this may become a significant issue. Keep the number of milks stored in the open display case to a minimum given the design of the unit does not hold cold air as readily as other refrigeration units. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. 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	03/19/2013	Routine

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