Burger King, 1000 Tidewater Drive, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King
Address: 1000 Tidewater Drive, Norfolk, Virginia
Total inspections: 21
Last inspection: Aug 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (no ice scoop at drive thru ice container).
  • 3-305.11 - Corrected During Inspection Repeat Food stored on the floor in walk in freezer.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris (moldy ice machine).
  • 6-501.12 - Repeat Floors in kitchen near the cup storage were noted in need of cleaning.
August 07, 2009Routine22Details / Comments
  • 4-501.11 - Reach in refrigerator was observed in a state of disrepair and damaged.
  • 4-602.13 - The nonfood contact surface of the hood filters had accumulations of grime and debris.
  • 5-203.14 - Critical Observed a hose attached to the mop sink without adequate backflow prevention.
  • 6-501.11 - Floor tiles in mop room and in kitchen are not maintained in good repair
  • 6-501.12 - Repeat Floors in the kitchen are noted in need of cleaning.
May 28, 2009Routine14Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: venthood and filters inside of refrigeration.
  • 4-602.13 - Repeat The nonfood contact surface of the bun toaster had accumulations of grime and debris.
  • 4-903.11 - Corrected During Inspection Napkins were found stored on floor.
  • 6-202.11 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
January 06, 2009Routine07Details / Comments
  • 2-401.11 - Critical The employee is drinking from an uncovered container in the food preparation area.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.(bread)
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda fountains and door gaskets on refrigeration.
  • 4-602.13 - Repeat The nonfood contact surface of the counter tops had accumulations of grime and debris.
  • 6-501.12 - Floor under equipment noted in need of cleaning.
  • 7-201.11 - Critical Repeat Containers of hand lotion are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 12, 2008Routine25Details / Comments
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-502.11 - Knives were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 4-502.11 - Knives were observed in a state of repair and condition preventing the equipment to be used as designed.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on refrigeration.
  • 6-303.11 - Less than 10 foot candles of light was noted in the @Location@
July 25, 2008Routine04Details / Comments
  • 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in freezer.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 4-501.11 - Sandwich unit was observed in a state of disrepair and damaged.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 4-903.11 - Cup lids were observed stored unprotected at the self serve soda fountain.
  • 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 05, 2008Routine24Details / Comments
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.11 - Repeat The door gasket of the refrigeration is (missing, damaged).
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets and inside of refrigeration.
  • 4-602.13 - The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved.
  • 6-501.12 - Repeat Floor behind and under equipment noted in need of cleaning.
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 27, 2007Routine26Details / Comments
  • 3-304.12 - Repeat Dispensing utensils improperly stored between.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.11 - Repeat The door gasket of the refrigeration is (missing, damaged).
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:door gaskets and inside of refrigerator.
  • 4-602.13 - The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  • 6-501.12 - Repeat Floor behind equipment noted in need of cleaning.
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 27, 2007Routine26Details / Comments
  • 2-401.11 - Critical The employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 3-302.11 - Critical Unwrapped or uncovered food in the hamburger prep freezer.
  • 3-304.12 - In-use utensils improperly stored between use.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the rferigeration is not easily readable.
  • 4-204.112 - Repeat There was no temperature measuring device located in the milk refrigeration.
  • 4-501.11 - The door gasket of the refrigeration is (missing, damaged).
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces:soda fountain nozzles
  • 4-903.11 - Repeat Cups and lids were observed stored unprotected at the drink bar.
  • 6-501.11 - Floor and wall coving in service area is not maintained in good repair
  • 6-501.12 - Floor under equipment noted in need of cleaning.
April 25, 2007Routine28Details / Comments
  • 3-305.11 - Repeat Bread rack in kitchen and box of food on the floor in the walk-in freezer.
  • 4-204.112 - There was no temperature measuring device located in the freezer in front of the grill, where the hamburgers are.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: two racks in the walk-in refrig., mold up top in ice machie, ice scoop holder, area above fry bin, where lights are.
  • 4-903.11 - Corrected During Inspection Repeat Drink lids stored with the food contact surface facing up at the drive thru and the customer soda dispensing areas.
  • 5-501.113 - Corrected During Inspection Repeat Dumpster side door open.
  • 6-303.11 - Poor lighting in the walk-in freezer.
  • 6-501.11 - Some coving missing in the mop sink area. One support strip for ceiling tile in the prep area is coming down.
August 31, 2006Routine07Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat Some food handler's cards are expired.(employees to have cards within 10 days)
  • 3-305.11 - Repeat Some racks of bread on the floor.
  • 4-204.112 - Repeat There was no temperature measuring device located in the shake machine refrig. and freezer for hamburgers. The thermometers in some refrig. units are not reading the correct temperature, refrig. next to ice machine is one.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold up top inside ice machine.(to be cleaned today)
  • 5-501.113 - Repeat Dumpster side doors open.
April 25, 2006Follow-up14Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Some food handler's cards are expired.
  • 2-401.11 - Corrected During Inspection Critical The employees are drinking from an uncovered containesr in the food preparation area.
  • 2-402.11 - Manager observed working in the food service area without proper hair restraint.
  • 3-305.11 - Two boxes of food on the floor in the walk-in freezer, some racks of bread on the floor and box of ketchup packets on the floor in the drive thru area.
  • 4-202.16 - Repeat The ice bin in the drive thru area is in poor repair and water is leaking from area of poor repair into open bin of ice.(New bin on site to be installed tomorrow. Drive thru ice bin not to be used until replaced)
  • 4-204.112 - There was no temperature measuring device located in the shake machine refrig. and freezer for hamburgers. The thermometers in some refrig. units are not reading the correct temperature, refrig. next to ice machine is one.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold up top inside ice machine.
  • 4-901.11 - Pans were not found stacked while wet after cleaning and chemical sanitization.
  • 4-903.11 - Repeat Clean drink lids at the drink stations were not observed stored with the food-contact surface facing upward.
  • 5-501.113 - Repeat Dumpster side doors open.
April 19, 2006Routine--Details / Comments
  • 4-202.16 - Repeat The ice bin in the drive thru area is in poor repair.(bin has been ordered)
  • 4-204.112 - Repeat There was no temperature measuring device located in the Glenco refrig. and the shake machine refrig. cabinet.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: racks in the walk-in refrig. soiled and rusting and the area above the fry bin, where the heating elements are, is soiled.
  • 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
  • 6-201.13 - Repeat Floor and wall juncture in mop sink area is missing some coving.
September 30, 2005Follow-up05Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a current certified food service manager's card.
  • 2-402.11 - Employee observed working in the food service area without proper hair restraint.
  • 3-302.11 - Critical Mix uncovered in the shake machine refrig. cabinet and fruit fly found in the mix.(mix voluntarily discarded and container cleaned and sanitized)
  • 3-501.16 - Critical Coffee creamers on front counter not iced and cold holding at improper temperatures.
  • 4-202.16 - The ice bin in the drive thru area is in poor repair and water is leaking from area of poor repair into open ice.(stop contamination, clean bin and repair)
  • 4-204.112 - There was no temperature measuring device located in the Glenco refrig. is broken and no thermometer found in the small freezer in prep area. No thermometer in the shake machine refrig. cabinet.
  • 4-501.11 - Hand basin sink faucet not shutting off completely.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: racks in the walk-in refrig. soiled and rsusting, area above the fry bin, where the heating elements are, is soiled, and the walls in the walk-in refrig. area soiled.
  • 4-903.11 - Clean drink lieds were not observed stored with the food-contact surface facing upward, in the drive thru area and in the customer service area.
  • 5-501.113 - Dumpster side doors open.
  • 5-501.114 - The refuse container used to store refuse has no drain plug.
  • 6-201.13 - Floor and wall juncture in mop sink area is missing some coving.
  • 6-202.12 - Grease catch containers missing below filters over fry units.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at restroom lavatories used by food employees.
  • 7-201.11 - Critical Packages of open and unopened chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored in a drawer with knives, tongs, etc. next to the three compartment sink.
August 29, 2005Routine--Details / Comments
  • 3-305.11 - Food stored on the floor.
  • 3-501.16 - Corrected During Inspection Critical Glenco Star lowboy unit cold holding at improper temperatures. Unit was at 70 F (ambient air temp.). Food containers had been placed in ice which was melted and not maintaining proper temperatures.
  • 4-202.11 - The food contact surface of the plastic food container/lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-204.112 - There was no temperature measuring device located in the raw hamburger refrigeration unit & the dairy refrigerator.
  • 4-501.11 - Storage racks in walk-in refrigeration units prep unit were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-501.11 - Handwashing station & three compartment sink's faucets, Glenco Star lowboy unit, microwave, and ice unit (machine) of the beverage dispensing unit near drive-thru window were observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in refrigerator walls.
  • 4-901.11 - Repeat Cooking containers were found stacked wet after cleaning and chemical sanitization.
  • 6-501.11 - Floor tile under soft serve machine is not maintained in good repair
February 28, 2005Routine17Details / Comments
  • 4-901.11 - Pans were not found stacked while wet after cleaning and chemical sanitization.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Vent system over fry bins not pulling smoke out completely(manager aware of problem and it is scheduled to be fixed. Fix within one week)
  • 6-303.11 - Less than 10 foot candles of light was noted in the walk-in refrig. and the mop sink and chemical storage room.(lighting provided in mop sink area and better light to be installed in walk-in refrig.
  • 4-501.11 - The door gaskets on the Glenco-Star refrig. are in poor repair.(ordered per manager)
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.(dumpster co. notified)
August 27, 2004Follow-up05Details / Comments
  • 4-501.11 - Repeat The door gaskets on the Glenco-Star refrig. are in poor repair.
  • 5-501.113 - Both dumpster side doors found open.
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the bottom of back door.
  • 3-301.11 - Critical Employee using a cup to scoop ice at drive thru. (corrected)
  • 4-901.11 - Repeat Pans were not found stacked while wet after cleaning and chemical sanitization.
  • 4-203.11 - No food temperature measuring device (degrees F) located in the refrig. cabinet of milk shake machine and refrig. where creamers are stored.
  • 4-903.11 - Drink lids not inverted in kithen area and in customer service are. Some drink cups unprotected in drive thru area.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior contackt surface of ice machine(emptied and cleaned during inspection)The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease build-up above fry bin, area above ice in drive thru ice bin not clean.
  • 3-501.16 - Critical Milk shake mix 51'F in refrig. unit of shake machine. Ambient temperautre 55'F.(voluntarily discarded mix and called repair tech)
  • 6-501.12 - Ceiling and fan guards in walk-in refrig. are soiled.
  • 6-303.11 - Less than 10 foot candles of light was noted in the walk-in refrig. and the mop sink and chemical storage room.
  • 4-101.111 - Top portion of inside of ice bin at drive thru is in poor repair..
  • 6-201.13 - Floor and wall juncture in some areas of kitchen.
August 16, 2004Routine311Details / Comments
  • 6-202.11 - Light bulb in walk in refrig. is not shielded, coated, or otherwise shatter-resistent.
  • 4-501.11 - The door gasket of the prep line refrig. is (missing, damaged).
  • 4-901.11 - Pans were not found stacked while wet after cleaning and chemical sanitization.
  • 4-601.11 - Some pans on clean storage rack found soiled(removed for rewashing and sanitizing) Area above fry bin soiled.
  • 4-903.11 - Drink cups were observed stored unprotected on the front line.
  • 5-501.115 - Old door and rack stored next to dumpster.
January 28, 2004Routine06Details / Comments
  • 2-401.11 - Critical Uncovered drink in food prep area (corrected)
  • 4-202.16 - The nonfood contact surface of some shelving in the walk-in freezer is unsealed wood.
August 22, 2003Follow-up11Details / Comments
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3-501.16 - Critical Milk shake mix at 49 degrees.
  • 4-204.112 - There was no temperature measuring device located in the soft serve machine.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 6-301.12 - disposable towels were not provided with a dispensing unit.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 7-201.11 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 13, 2003Routine25Details / Comments
  • 4-903.11 - Single service cups were observed stored unprotected at the soda dispenser
  • 5-501.113 - Outside refuse container was uncovered.
  • 4-203.12 - No thermometer visible in refrig. cabinet for soft serve machine.
  • 3-301.11 - Critical Employee using a cup as a scoop for ice.(corrected)
  • 6-501.11 - Wall tile missing in serveral areas of the kitchen.
  • 2-401.11 - Critical Personal drink on shelf behind three compartment sink(corrected)
  • 4-601.11 - The following utensils were observed soiled to sight and touch: soda nozzles.The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood filters and area above fry bin.
March 07, 2003Routine25Details / Comments

August 07, 2009 (Routine)



Violations:
  • 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (no ice scoop at drive thru ice container).
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands (use ice scoop to scoop ice - store with handle up and out of ice).
  • 3-305.11 - Corrected During Inspection Repeat Food stored on the floor in walk in freezer.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris (moldy ice machine).
    Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications (keep ice machine free of mold and mildew).
  • 6-501.12 - Repeat Floors in kitchen near the cup storage were 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.
Comments:
Active sweeping of floor during inspection. Hood filters are clean. Observed proper handwashing and glove use. All temperatures of refrigeration units and food were within required ranges. Recommended for permit renewal.

May 28, 2009 (Routine)



Violations:
  • 4-501.11 - Reach in refrigerator was observed in a state of disrepair and damaged.
    Remove or repair the refrigerator 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.
  • 4-602.13 - The nonfood contact surface of the hood filters had 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.
  • 5-203.14 - Critical Observed a hose attached to the mop sink without adequate backflow prevention.
    Install an approved backflow prevention device (double check valve) or remove the hose from the faucet.
  • 6-501.11 - Floor tiles in mop room and in kitchen are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floors in the kitchen are 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.
Comments:
Using time for public health rational (4 hours). Reach in refrigerator was noted as not functioning properly, discussed with company representative who said they would continue to use the top with their temperature controls, but unplug it and not use the bottom. Leak at mop sink needs to be repaired. Do not block electric panels.

January 06, 2009 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: venthood and filters inside of refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the bun toaster had 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.
  • 4-903.11 - Corrected During Inspection Napkins were found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-202.11 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Drive thru windows.

August 12, 2008 (Routine)



Violations:
  • 2-401.11 - Critical The employee is drinking from an uncovered container in the food preparation area.
    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.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.(bread)
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda fountains and door gaskets on refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the counter tops had 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.
  • 6-501.12 - Floor under equipment 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.
  • 7-201.11 - Critical Repeat Containers of hand lotion are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 25, 2008 (Routine)



Violations:
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-502.11 - Knives were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 4-502.11 - Knives were observed in a state of repair and condition preventing the equipment to be used as designed.
    Discard and replace the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-303.11 - Less than 10 foot candles of light was noted in the @Location@
    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.

March 05, 2008 (Routine)



Violations:
  • 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Sandwich unit was observed in a state of disrepair and damaged.
    Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had 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.
  • 4-903.11 - Cup lids were observed stored unprotected at the self serve soda fountain.
    Store in the original protective package to protect from contamination until used.
  • 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 27, 2007 (Routine)



Violations:
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Repeat The door gasket of the refrigeration is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets and inside of refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The nonfood contact surface of the storage shelves had 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.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved.
    Discontinue to use the automated handwash station for food disposal. This station must be used in accordance with the manufacturers operating procedures.
  • 6-501.12 - Repeat Floor behind and under equipment 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.
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 27, 2007 (Routine)



Violations:
  • 3-304.12 - Repeat Dispensing utensils improperly stored between.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Repeat The door gasket of the refrigeration is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:door gaskets and inside of refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The nonfood contact surface of the storage shelves had 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.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
    Discontinue to use the automated handwash station for food disposal. This station must be used in accordance with the manufacturers operating procedures.
  • 6-501.12 - Repeat Floor behind equipment 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.
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 25, 2007 (Routine)



Violations:
  • 2-401.11 - Critical The employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    eat and drink so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
  • 3-302.11 - Critical Unwrapped or uncovered food in the hamburger prep freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - In-use utensils improperly stored between use.
    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.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the rferigeration is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 4-204.112 - Repeat There was no temperature measuring device located in the milk refrigeration.
    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.
  • 4-501.11 - The door gasket of the refrigeration is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces:soda fountain nozzles
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Repeat Cups and lids were observed stored unprotected at the drink bar.
    Store in the original protective package to protect from contamination until used.
  • 6-501.11 - Floor and wall coving in service area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor under equipment 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.

August 31, 2006 (Routine)



Violations:
  • 3-305.11 - Repeat Bread rack in kitchen and box of food on the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-204.112 - There was no temperature measuring device located in the freezer in front of the grill, where the hamburgers are.
    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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: two racks in the walk-in refrig., mold up top in ice machie, ice scoop holder, area above fry bin, where lights are.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Corrected During Inspection Repeat Drink lids stored with the food contact surface facing up at the drive thru and the customer soda dispensing areas.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-501.113 - Corrected During Inspection Repeat Dumpster side door open.
    Cover all waste containers when not in continuous use.
  • 6-303.11 - Poor lighting in the walk-in freezer.
    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.
  • 6-501.11 - Some coving missing in the mop sink area. One support strip for ceiling tile in the prep area is coming down.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Three compartment sink sanitizer and wiping cloth solution 50ppm chlorine.

April 25, 2006 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat Some food handler's cards are expired.(employees to have cards within 10 days)
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - Repeat Some racks of bread on the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-204.112 - Repeat There was no temperature measuring device located in the shake machine refrig. and freezer for hamburgers. The thermometers in some refrig. units are not reading the correct temperature, refrig. next to ice machine is one.
    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.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold up top inside ice machine.(to be cleaned today)
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-501.113 - Repeat Dumpster side doors open.
    Cover all waste containers when not in continuous use.

April 19, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Some food handler's cards are expired.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-401.11 - Corrected During Inspection Critical The employees are drinking from an uncovered containesr in the food preparation area.
    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.
  • 2-402.11 - Manager observed working in the food service area without proper hair restraint.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-305.11 - Two boxes of food on the floor in the walk-in freezer, some racks of bread on the floor and box of ketchup packets on the floor in the drive thru area.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-202.16 - Repeat The ice bin in the drive thru area is in poor repair and water is leaking from area of poor repair into open bin of ice.(New bin on site to be installed tomorrow. Drive thru ice bin not to be used until replaced)
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the shake machine refrig. and freezer for hamburgers. The thermometers in some refrig. units are not reading the correct temperature, refrig. next to ice machine is one.
    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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold up top inside ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-901.11 - Pans were not 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.
  • 4-903.11 - Repeat Clean drink lids at the drink stations were not observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-501.113 - Repeat Dumpster side doors open.
    Cover all waste containers when not in continuous use.
Comments:
Post health department permit so that is is visible to the public.

September 30, 2005 (Follow-up)



Violations:
  • 4-202.16 - Repeat The ice bin in the drive thru area is in poor repair.(bin has been ordered)
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Glenco refrig. and the shake machine refrig. cabinet.
    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.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: racks in the walk-in refrig. soiled and rusting and the area above the fry bin, where the heating elements are, is soiled.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 6-201.13 - Repeat Floor and wall juncture in mop sink area is missing some coving.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.

August 29, 2005 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a current certified food service manager's card.
    Must have a current certified food manager.
  • 2-402.11 - Employee observed working in the food service area without proper hair restraint.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-302.11 - Critical Mix uncovered in the shake machine refrig. cabinet and fruit fly found in the mix.(mix voluntarily discarded and container cleaned and sanitized)
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16 - Critical Coffee creamers on front counter not iced and cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-202.16 - The ice bin in the drive thru area is in poor repair and water is leaking from area of poor repair into open ice.(stop contamination, clean bin and repair)
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the Glenco refrig. is broken and no thermometer found in the small freezer in prep area. No thermometer in the shake machine refrig. cabinet.
    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.
  • 4-501.11 - Hand basin sink faucet not shutting off completely.
    Repair the faucet 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 faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: racks in the walk-in refrig. soiled and rsusting, area above the fry bin, where the heating elements are, is soiled, and the walls in the walk-in refrig. area soiled.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Clean drink lieds were not observed stored with the food-contact surface facing upward, in the drive thru area and in the customer service area.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-501.113 - Dumpster side doors open.
    Cover all waste containers when not in continuous use.
  • 5-501.114 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 6-201.13 - Floor and wall juncture in mop sink area is missing some coving.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 6-202.12 - Grease catch containers missing below filters over fry units.
    Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at restroom 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.
  • 7-201.11 - Critical Packages of open and unopened chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored in a drawer with knives, tongs, etc. next to the three compartment sink.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Payment for permit has not yet been received and permit will expire at the end of the month. Make payment before permit expires.

February 28, 2005 (Routine)



Violations:
  • 3-305.11 - Food stored on the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.16 - Corrected During Inspection Critical Glenco Star lowboy unit cold holding at improper temperatures. Unit was at 70 F (ambient air temp.). Food containers had been placed in ice which was melted and not maintaining proper temperatures.
    Place food containers in ice or relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 4-202.11 - The food contact surface of the plastic food container/lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the plastic food containers/lids 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.
  • 4-204.112 - There was no temperature measuring device located in the raw hamburger refrigeration unit & the dairy 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.
  • 4-501.11 - Storage racks in walk-in refrigeration units prep unit were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - Handwashing station & three compartment sink's faucets, Glenco Star lowboy unit, microwave, and ice unit (machine) of the beverage dispensing unit near drive-thru window were observed in a state of disrepair and damaged.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in refrigerator walls.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-901.11 - Repeat Cooking containers were found stacked 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.
  • 6-501.11 - Floor tile under soft serve machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 27, 2004 (Follow-up)



Violations:
  • 4-901.11 - Pans were not 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.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Vent system over fry bins not pulling smoke out completely(manager aware of problem and it is scheduled to be fixed. Fix within one week)
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 6-303.11 - Less than 10 foot candles of light was noted in the walk-in refrig. and the mop sink and chemical storage room.(lighting provided in mop sink area and better light to be installed in walk-in refrig.
    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.
  • 4-501.11 - The door gaskets on the Glenco-Star refrig. are in poor repair.(ordered per manager)
    Repair or replace the refrig. door gaskets in accordance with the manufacturer's specifications.
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.(dumpster co. notified)
    Replace the drain plug to the refuse container.
Comments:
Shake machine not in use at time of inpsection. Still being fixed.

August 16, 2004 (Routine)



Violations:
  • 4-501.11 - Repeat The door gaskets on the Glenco-Star refrig. are in poor repair.
    Repair or replace the refrig. door gaskets in accordance with the manufacturer's specifications.
  • 5-501.113 - Both dumpster side doors found open.
    Cover all waste containers when not in continuous use.
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the bottom of back door.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-301.11 - Critical Employee using a cup to scoop ice at drive thru. (corrected)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-901.11 - Repeat Pans were not 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.
  • 4-203.11 - No food temperature measuring device (degrees F) located in the refrig. cabinet of milk shake machine and refrig. where creamers are stored.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 4-903.11 - Drink lids not inverted in kithen area and in customer service are. Some drink cups unprotected in drive thru area.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior contackt surface of ice machine(emptied and cleaned during inspection)The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease build-up above fry bin, area above ice in drive thru ice bin not clean.
    Clean and sanitize these surfaces for food contact.Maintain nonfood-contact surfaces of equipment clean.
  • 3-501.16 - Critical Milk shake mix 51'F in refrig. unit of shake machine. Ambient temperautre 55'F.(voluntarily discarded mix and called repair tech)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 6-501.12 - Ceiling and fan guards in walk-in refrig. are soiled.
    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.
  • 6-303.11 - Less than 10 foot candles of light was noted in the walk-in refrig. and the mop sink and chemical storage room.
    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.
  • 4-101.111 - Top portion of inside of ice bin at drive thru is in poor repair..
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-201.13 - Floor and wall juncture in some areas of kitchen.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.

January 28, 2004 (Routine)



Violations:
  • 6-202.11 - Light bulb in walk in refrig. is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 4-501.11 - The door gasket of the prep line refrig. is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-901.11 - Pans were not 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.
  • 4-601.11 - Some pans on clean storage rack found soiled(removed for rewashing and sanitizing) Area above fry bin soiled.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Drink cups were observed stored unprotected on the front line.
    Store in the original protective package to protect from contamination until used.
  • 5-501.115 - Old door and rack stored next to dumpster.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

August 22, 2003 (Follow-up)



Violations:
  • 2-401.11 - Critical Uncovered drink in food prep area (corrected)
    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.
  • 4-202.16 - The nonfood contact surface of some shelving in the walk-in freezer is unsealed wood.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

August 13, 2003 (Routine)



Violations:
  • 6-301.14 - 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.
  • 3-501.16 - Critical Milk shake mix at 49 degrees.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-204.112 - There was no temperature measuring device located in the soft serve machine.
    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.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 6-301.12 - disposable towels were not provided with a dispensing unit.
    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
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 7-201.11 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers ofcleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 07, 2003 (Routine)



Violations:
  • 4-903.11 - Single service cups were observed stored unprotected at the soda dispenser
    Store cups in the original protective package to protect from contamination until used.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 4-203.12 - No thermometer visible in refrig. cabinet for soft serve machine.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 3-301.11 - Critical Employee using a cup as a scoop for ice.(corrected)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 6-501.11 - Wall tile missing in serveral areas of the kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2-401.11 - Critical Personal drink on shelf behind three compartment sink(corrected)
    Provide a designated area where employees may drink so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: soda nozzles.The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood filters and area above fry bin.
    Clean and sanitize these surfaces for food contact.Maintain nonfood-contact surfaces of equipment clean.

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