Burger King - Timberlake, 21006 Timberlake Rd., Lynchburg, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Burger King - Timberlake
Address: 21006 Timberlake Rd., Lynchburg, Virginia
Phone: (434) 239-6297
Total inspections: 11
Last inspection: Dec 1, 2008

Restaurant representatives - add corrected or new information about Burger King - Timberlake, 21006 Timberlake Rd., Lynchburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. December 01, 2008Follow-up00Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor in the walk-in freezer.
  • 0820 A 1 - Corrected During Inspection Critical Tendercrisp hot holding at improper temperatures (132F).
  • 0850 - Corrected During Inspection Critical Cut tomatoes for which time rather than temperature is being used as a control was labeled incorrectly.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the meat freezer.
  • 1730 - The thermometer in the line cooler is not accurate reading 15F.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the milkshake machine was observed soiled with accumulations of food residues.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the ice machine has a debris buildup.
August 28, 2008Routine--Details / Comments
  • 1800 - The nonfood contact surface of the fryer hoods has accumulations of grime and debris. 30 January 2008 Manager has scheduled major cleaning for evening shift on 30 January 2008
  • 2720 - Dumpster or outside refuse container was open or uncovered. 30 Jan 2008 New dumpster should be received by Friday 1 February 2008
January 30, 2008Follow-up02Details / Comments
  • 1320 - There was no temperature measuring device located in the prep tables area cooler and potato freezer
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 200 or greater ppm.
  • 1780 - Critical Food contact surfaces of the produce slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - The nonfood contact surface of the fryer hoods has accumulations of grime and debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3290 - Corrected During Inspection Hammer noted to be stored in such a way that it is contaminating breakfast prep area.
January 25, 2008Routine24Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice-maker.
  • 3180 - Repeat Floor under drink fountain in service area noted in need of cleaning.
February 28, 2007Routine11Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CRES-COR box, convection oven, ice maker.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the men's restroom.
  • 3180 - Floor under drink fountain noted in need of cleaning.
February 10, 2006Routine13Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CRES-COR box, convection oven, ice maker.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the men's restroom.
  • 3180 - Floor under drink fountain noted in need of cleaning.
February 10, 2006Routine13Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Chicken nugetts in hot holding at improper temperatures.
  • 1570 - Microwave oven was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: milkshake mixer spindle, roof of the microwave oven.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the mens restroom
  • 3030 - Corrected During Inspection Paper towles were not being provided at the hand washing lavatory in food prep area.
February 23, 2005Routine25Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the walkin ref and freezer
  • 2720 - THIS WAS CORRECTED Dumpster or outside refuse container was open or uncovered.
  • 3170 - slop mop sink is not maintained in good repair
  • 3180 - floor in theclosets across from the mop sink noted in need of cleaning.
May 04, 2004Routine04Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the walkin freezer,walkin ref., prep ref., and prep freezer
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
January 15, 2004Routine02Details / Comments
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1320 - There was no temperature measuring device located in the walkin units and sandwich prepunit
  • 2720 - Outside refuse container was uncovered.
  • 2900 - Air conditioning system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils.
December 02, 2003Routine04Details / Comments

December 01, 2008 (Follow-up)

Comments:
Violations from 11/17/08 Complaint inspection have been corrected. Play area has been cleaned and sanitized.

August 28, 2008 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food stored on the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Corrected During Inspection Critical Tendercrisp hot holding at improper temperatures (132F).
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0850 - Corrected During Inspection Critical Cut tomatoes for which time rather than temperature is being used as a control was labeled incorrectly.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the meat freezer.
    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.
  • 1730 - The thermometer in the line cooler is not accurate reading 15F.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the milkshake machine was 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.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the ice machine has a debris buildup.
    Clean food-contact surfaces of the ice machine to prevent the growth of microorgansims.

January 30, 2008 (Follow-up)



Violations:
  • 1800 - The nonfood contact surface of the fryer hoods has accumulations of grime and debris. 30 January 2008 Manager has scheduled major cleaning for evening shift on 30 January 2008
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Dumpster or outside refuse container was open or uncovered. 30 Jan 2008 New dumpster should be received by Friday 1 February 2008
    Cover all waste containers when not in continuous use.

January 25, 2008 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the prep tables area cooler and potato freezer
    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.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 200 or greater ppm.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1780 - Critical Food contact surfaces of the produce slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the fryer hoods has 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3290 - Corrected During Inspection Hammer noted to be stored in such a way that it is contaminating breakfast prep area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Discussed the 4 hour rule for cut vegetables ( potentially hazardous foods [PHF's]) and keeping in temperature control until ready to use. Time starts when removed from temperature control

February 28, 2007 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice-maker.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Floor under drink fountain in service area 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.

February 10, 2006 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CRES-COR box, convection oven, ice maker.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the men's restroom.
    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
  • 3180 - Floor under drink fountain 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.

February 10, 2006 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CRES-COR box, convection oven, ice maker.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the men's restroom.
    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
  • 3180 - Floor under drink fountain 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.

February 23, 2005 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Chicken nugetts in hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1570 - Microwave oven was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the microwave 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 oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: milkshake mixer spindle, roof of the microwave oven.
    Clean and sanitize these surfaces for food contact.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the mens 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.
  • 3030 - Corrected During Inspection Paper towles were not being provided at the hand washing lavatory in food prep area.
    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

May 04, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the walkin ref and freezer
    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 - THIS WAS CORRECTED Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3170 - slop mop sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - floor in theclosets across from the mop sink 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.

January 15, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the walkin freezer,walkin ref., prep ref., and prep freezer
    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.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Cl sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

December 02, 2003 (Routine)



Violations:
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1320 - There was no temperature measuring device located in the walkin units and sandwich prepunit
    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 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 2900 - Air conditioning system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils.
    Design air conditioning system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.

Burger King - Timberlake respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Burger King - Timberlake to others? (optional)
  
Add photo of Burger King - Timberlake (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.