BURGER KING, 100 N MAIN ST, Hillsville, VA - Restaurant inspection findings and violations

February 11, 2009 (Routine)

Violations:

• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - FLOOR in the STORAGE ROOM AND WALK-IN FREEZER 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.

July 02, 2008 (Critical Procedures)

Comments:
Critical Procedures for bare hand contact with RTE foods.

January 09, 2008 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1150 - The nonfood contact surface of the GASKET ON ICE MAKER is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level SPRAY ARM is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.

Comments:
Talked with manager about changes to the food regulations.

March 13, 2007 (Follow-up)

Violations:

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: In the Walk In Freezers and Coolers.
  Store food in packages, covered containers, or wrappings.
• 1060 - Repeat The nonfood contact surface of the Ice Machine around the door gasket is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in some of the refrigeration units.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Grout around utility sink area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 08, 2007 (Routine)

Violations:

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: In the Walk In Freezers and Coolers.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing 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.
• 1060 - Repeat The nonfood contact surface of the Ice Machine around the door gasket is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in some of the refrigeration units.
  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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Shake Mixer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Grout around utility sink area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 19, 2006 (Follow-up)

Violations:

• 0820 - Critical Gravy biscuit hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1060 - The nonfood contact surface of the shake machine lid is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in some refrigeration EQUIPMENT.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: hand slicer.
  Clean and sanitize these surfaces for food contact.
• 2020 - single service were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen hand sink
  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.
• 3180 - Floors in the Walk in freezer and dry goods rm. 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.

March 08, 2006 (Routine)

Violation: 3660 - Operating restaurant without valid (current) permit
Make application through the Carroll County Health Department

February 01, 2006 (Other)

Violation: 3020 - Soap was not provided at the hand washing lavatory in the mens room.
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.
Comments:
Stoped in to remind to pay for 2006 permit.

February 01, 2006 (Other)

Violation: 3020 - Soap was not provided at the hand washing lavatory in the mens room.
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.
Comments:
Stoped in to remind to pay for 2006 permit.

August 18, 2005 (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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SHAKE MIXER.
  Clean and sanitize these surfaces for food contact.
• 3220 - Mops 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.

August 18, 2005 (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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SHAKE MIXER.
  Clean and sanitize these surfaces for food contact.
• 3220 - Mops 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.

February 23, 2005 (Routine)

Violations:

• 3080 - Less than 10 foot candles of light was noted in the W/I/COOLER
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - SLOP SINK WALL is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 23, 2005 (Routine)

Violations:

• 3080 - Less than 10 foot candles of light was noted in the W/I/COOLER
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - SLOP SINK WALL is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 08, 2004 (Routine)

Comments:
NO VIOLATIONS FOUND AT TIME OF INSPECTION

April 08, 2004 (Routine)

Comments:
NO VIOLATIONS FOUND AT TIME OF INSPECTION

July 24, 2003 (Routine)

Violations:

• 1060 - The nonfood contact surface of the ice machine is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the walk-in 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.

Comments:
Hamburger out of temp 64, use up in less than 4 hours.

July 24, 2003 (Routine)

Violations:

• 1060 - The nonfood contact surface of the ice machine is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the walk-in 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.

Comments:
Hamburger out of temp 64, use up in less than 4 hours.

April 25, 2003 (Routine)

Violations:

• 2000 - Clean @TABLEWARE@ were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 1100 - The food contact surface of the KNIFE is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @EQUIPMENT@ 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.
• 1180 - The food temperature measuring device (degrees F) located in the COOLER is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination
  Clean during periods when the least amount of food is exposed such as after closing.

April 25, 2003 (Routine)

Violations:

• 2000 - Clean @TABLEWARE@ were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 1100 - The food contact surface of the KNIFE is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @EQUIPMENT@ 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.
• 1180 - The food temperature measuring device (degrees F) located in the COOLER is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination
  Clean during periods when the least amount of food is exposed such as after closing.