BURGER KING 1160, 1919 Channingway Ctr Dr, Columbus, OH 43232 - Restaurant inspection findings and violations

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Business Info

Restaurant: BURGER KING 1160
Address: 1919 Channingway Ctr Dr, Columbus, OH 43232
Total inspections: 19
Last inspection: Oct 31, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A chlorine sanitizing solution was being used improperly.
  • Equipment components were not intact, tight or properly adjusted.
  • Food is not protected from environmental sources of contamination during preparation.
  • Refuse, recyclables, or returnables were not removed from the premises at a frequency that minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The physical facilities are not cleaned as often as necessary.
  • This food facility does not have the required number of conveniently located handwashing sinks.
Standard Inspection Nov 7, 2011 81
No violation noted during this evaluation. Critical Control Point Nov 7, 2011 100
  • Food is not protected from environmental sources of contamination during preparation.
  • This food facility is using an automatic handwashing sink that was not approved by the licensor and/or is not capable of removing the types of soils encountered in the facility.
Followup Inspection Nov 21, 2011 94
  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
Followup Inspection Dec 12, 2011 92
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
Followup Inspection Dec 28, 2011 95
No violation noted during this evaluation. Followup Inspection Jan 17, 2012 100
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food employee(s) working with exposed food have artificial nails or polished nails and are not wearing intact gloves in good repair.
  • Food employees did not wash hands properly.
  • Food items are not protected from contamination during storage.
  • Miscellaneous sources of contamination observed.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Storage area and enclosure for refuse, recyclables, or returnables is not free of unnecessary items and/or clean.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
  • The windows or doors were not protected against the entry of insects and rodents.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • Working containers of food are not properly labeled.
Standard Inspection Mar 29, 2012 78
No violation noted during this evaluation. Critical Control Point Mar 29, 2012 100
  • Food employee(s) are not using proper procedures when washing hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • In-use utensils are improperly stored.
  • Miscellaneous sources of contamination observed.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Followup Inspection Apr 12, 2012 86
No violation noted during this evaluation. - Apr 19, 2012 100
No violation noted during this evaluation. - Apr 26, 2012 100
No violation noted during this evaluation. Followup Inspection Apr 26, 2012 100
No violation noted during this evaluation. Complaint Inspection May 8, 2012 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Followup Inspection May 29, 2012 98
  • Handwashing sink is being used for purposes other than handwashing.
  • Miscellaneous sources of contamination observed.
  • The operator is not properly using time as a public health control.
Followup Inspection Jun 21, 2012 93
  • Food employee(s) were not washing hands in a handwashing sink.
  • Food items are not protected from contamination during storage.
  • Miscellaneous sources of contamination observed.
Followup Inspection Jul 18, 2012 97
  • Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
  • Equipment and/or components were not maintained in good working order.
  • Non-food contact surfaces are dirty.
  • Plumbing system is not maintained in good repair.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Standard Inspection Oct 4, 2012 87
No violation noted during this evaluation. Critical Control Point Oct 4, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 31, 2012 100

Violation descriptions and comments

Nov 7, 2011

PIC Kyp
Updated green sign
At the time of the 30 day/ standard inspection performed on 11/07/2011, the facility still has not installed the required vegetable wash/ prep sink or the hand sink in the front counter/ drive through area. These installations were required after the prelicensing inspection performed on 10/05/2011

Nov 7, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)
The facility failed to install the hand sink at the drive through/ front counter area which was required during the prelicensing inspection on 10/05/2011. The facility is without the required number of hand sinks.
CDC Risk Factor : Poor Personal Hygienej
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)
The Facility failed to installed the vegetable wash/ prep sink which was required during the prelicensing inspection

Nov 21, 2011

PIC Kyp
Facility has not competed necessary installations required at change of ownership inspection.
Sinks are present but not installed

Dec 12, 2011

PIC Kyp
At the time of the the second follow up inspection the facility has installed the hand sink by the drive through service area and the prep/ vegetable wash sink as required during the change of ownership inspection, however, the prep sink was not properly installed and is not air gaped as required.
PIC stated that the individual that installed both sinks will be back later today (12DEC2011). PIC stated that she will ensure that the prep sink will be properly air gaped.
Inspector will return in two weeks from today's date to ensure that the prep sink will be properly installed and air gaped.
The hand sink by the drive through area was installed, however, there was no hand washing signage present or soap and paper towels. Please provide

Dec 28, 2011

PIC Kyp
At the time of the third follow-up inspection, the facility has not yet properly air gaped the prep sink. PIC stated that a work order has been put in and maintenance is scheduled to be performed by the end of the present week.
Inspector will return in two weeks to ensure that the prep/veggie wash sink is properly air gaped to prevent environmental contamination.

Jan 17, 2012

PIC Kyp
At the time of the fourth follow-up inspection the facility has properly air gaped the prep sink.
No other violations noted.

Mar 29, 2012

PIC - Dawn
- Updated green "INSPECTED" sign.
- Discussed inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Mar 29, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed food employees that did not change their gloves or wash their hands when their gloves became contaminated. Food employees shall use their gloves for only one task to prevent the contamination or food products. Employees shall routinely wash their hands, specifically before putting on new gloves, to prevent the contamination of food and clean equipment. Discussed proper glove usage and handwashing with the person-in-charge during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene.
XI. Protection from contamination (-)
Observed a food employee touch cooked French fries with her bare hands as she put them into a "to-go" bag. Food employees shall properly handle food with their bare hands to prevent from contamination. Discussed proper food handling with the person-in-charge during the inspection. CDC Risk Factor 5 – Poor Personal Hygiene
XV. Temperature Measuring Devices (-)
Observed multiple reach-in coolers that were not equipped with thermometers. All refrigerator units shall be equipped with thermometers to ensure that they can maintain cold TCS foods at or below 41 F. The facility was ordered to properly place thermometers in reach-in coolers throughout the facility, as stated in the standard inspection report.

Apr 12, 2012

PIC - Kip
* = Critical Violation
- Repeat critical violations were observed during the follow-up inspection.
- Food protection supervision will be notified that repeat critical violations were observed during the follow-up inspection. Food protection supervision will decide if this facility will enter into enforcement action. The inspection was discussed with the person-in-charge.

Apr 19, 2012

Dropped of prehearing letter and yellow sign

Apr 26, 2012

inspection with Scott Whittaker, yellow sign removed and green sign replaced

Apr 26, 2012

PIC - Kip; green sign posted.
- Inspection conducted with Mike Thiel.
- No Violations occured during the monitoring inspection.

May 8, 2012

PIC - Kyp
A complaint was received which stated that cockroaches were present in the facility. There was not sign of pests in the facility. The facility provided its pest control report. The report stated that there was no pest activity. The facility is maintained clean. No violations were observed during the inspection.

May 29, 2012

PIC - Kip
No critical violations were observed during the inspection.

Jun 21, 2012

PIC - Rico; * = Critical Violation

Jul 18, 2012

PIC - Keaira
One repeat critical violation was observed during the inspection.

Oct 4, 2012

PIC - Kip
- The green "INSPECTED" sign was updated.
- The inspection report was discussed with the person-in-charge.
- The hand sink shall be repaired, as mentioned in this report, by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Oct 4, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
XII. Chemical (-) Observed a chemical bottle hanging on the side of the 3-compartment sink which was directly next to a storage rack of clean equipment. If the chemical bottle were to drip it could contaminate the clean equipment on the storage rack. The chemical bottle was moved to the chemical storage room during the inspection. CDC Risk Factor: Other – Foreign Substances
I. Employee Health (+) Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+) Food employees eat, and drink only in designated areas. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+) Hand washing facilities are adequate and conveniently located and accessible for employees. Hand washing facilities are adequately supplied. Exposed ready-to-eat foods are not touched by bare hands. Hands are properly washed when required.
IV. Person in Charge/Demonstration of Knowledge (+) Manager is certified in food safety. Manager has demonstrated knowledge through compliance with the food code. Manager demonstrated knowledge by responding to food safety questions regarding the operation.
V. Thawing (+) Foods are

Oct 31, 2012

PIC - Ashley, all violations listed on the previous inspection report have been corrected. Thank You!

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