Burger King Of Weber City, 1771 U.S. Highway 23 S, Weber City, VA 24290 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Burger King of Weber City
Address: 1771 U.S. Highway 23 S, Weber City, VA 24290
Type: Fast Food Restaurant
Phone: 276 386-6060
Total inspections: 8
Last inspection: 03/08/2016

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Inspection findings

Inspection date


There were no previous open hazards to follow-up on. The following food temperatures were taken at the make table where foods are kept using time as a control: scrambled eggs (155 degrees F.), sausage patties (152 degrees F.), breakfast chicken fritters (148 degrees F.), country ham (136 degrees F.) and sliced tomatoes (60 degrees F.). When one employee stuck a plastic cup into the ice bin to get ice, the person-in-charge immediately stopped and corrected her, telling her to use the ice scoop. A teaching opportunity well done. Proper use of hair restraints observed. Facility is clean and organized. Both hazards observed during this inspection were corrected during the inspection. There are no open hazards for this facility. Thank you.
  • Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employee observed handling ready-to-eat (RTE) food with his bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: 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.
Facility very clean. Good label and dating of foods for time as control. Observed good hand washing and glove use. Thank you.
No violation noted during this evaluation.
09/22/2015Risk Factor
This inspection was the result of a power outage reported to the Health Department by a potential customer of this facility who was told around 3:00 p.m. that the facility could not serve him. EHS discussed power outage with the person-in-charge (PIC) and two employees who had been present when the outages took place. There were differences of opinions on how long the power was out but ultimately the two employees thought it was out between 3 to 3 3/4 hours with a 15 minute time somewhere in between when the power came back on. The PIC had just come on duty and was not given a full report by the PIC going off duty because she had a pressing family issue and had to leave upon his arrival. The biggest concern the EHS had regarding this outage was that no one took temperatures of time and temperature control foods (TCS) or any refrigeration temperatures when the outages happened or when the power came back on. Temperatures had been taken and recorded once in the morning but no one could say at what time that had been done. This is a training issue that needs to be addressed since any TCS foods out of temperature for greater than 4 hours would have to be discarded. In addition, all refrigeration units must have thermometers in them. Please correct this hazard immediately. Thank you. ADDED: April 8, 2015 - EHS spoke with woman who had been in charge the day before when the outages happened. She said the total time they were down was no more than one hour so there wasn't any concern about food safety due to severe temperature fluctuations.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Tomatoes were sliced early this morning and left out at room temperature. No one could say at what time the tomatoes were sliced. Temperature of the tomatoes was 77°F.
    Correction: 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. Tomatoes were discarded during this inspection.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the walk-in cooler, walk-in freezer, meat well or the salad cooler.
    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.
Facility very clean. Excellent label-dating of foods. Daily record keeping of all food cook temperatures and refrigeration - freezing units. Thank you.
No violation noted during this evaluation.
Hazard 1320 from the March 11, 2014 inspection has been corrected. This inspection focused on employee health, food temperatures and proper set up and use of sanitizers. Quality checks are consistently done and documented. The 3-compartment sink and sanitizer buckets were set up properly and at manufacturer's stated 100 ppm. Ambient temperature of the Silver King cooler was above 41 degrees F. due to the constant opening and closing of the cooler. Foods on the Product Holding Unit (PHU) are kept by time. The following temperatures were recorded of the foods on the PHU: whole eggs (163 degrees F), breakfast chicken (160 degrees F), sausage patties (154 degrees F), regular hamburgers (186 degrees F), junior hamburgers (154 degrees F), Whoppers (160 degrees F), small Tendercrisp chicken (136 degrees F), and fish (145 degrees F). Sausage gravy was 157 degrees F in a warming unit. New door to walk-in cooler has not yet been received, but is still on order. There is also a seal on order for the current door. Facility has obtained and posted a chart depicting wash, rinse and sanitize water temperatures
No violation noted during this evaluation.
09/16/2014Risk Factor
There were no previous open hazards to follow-up on. Good use of hair restraints and gloves observed
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The sausage gravy was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Individual heated gravy in the microwave and then, without taking a temperature, placed the gravy in a warmer / hot holding unit. Temperature of gravy was 129 degrees F.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Gravy was returned to the microwave in two separate containers and reheated to 175 and 172 degrees F.
  • Temperature Measuring Devices
    Observation: There were no temperature measuring devices located in the walk-in cooler, the specialty cooler or the salad cooler.
    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 Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign missing from women's restroom.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Walk in cooler door stays open after entering. This causes ambient air temperature to rise above 41 degrees. Constant use of cooler, especially since freezer has to be entered from cooler may cause temperature of potentially hazardous foods to rise above 41 degrees. Walk in cooler door must be repaired. Observed good hand washing practice and proper handling of ready to eat food and good documentation for using time as control. Facility very clean and organized. Thank you.
No violation noted during this evaluation.
09/27/2013Risk Factor
Facility extremely clean. All food temperatures good. Observed good glove use. Thank you.
  • Refuse, Recyclables, and Returnables - Outdoor Storage Surface
    Observation: Grease and oil buildup on concrete around recycle grease container.
    Correction: Keep area around grease container clean to prevent odor and insect/rodent activity.

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