Burger King #9161, 994 High Street, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: Burger King #9161
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 994 High Street, Wadsworth, OH
License #: FSO-C258-10
License holder: Arthur Renuart
Total inspections: 4
Last inspection: 3/21/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 994 High Street, Wadsworth, OH
License #: FSO-C258-10
License holder: Arthur Renuart
Total inspections: 4
Last inspection: 3/21/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
3/21/2012 | Standard 1 | Person in Charge: Sherry Tomatoes, cut lettuce and cheese were indicated with a time when to be discarded. Chemicals were properly stored and labeled. Observed employees washing hands and using single-use gloves to handle ready-to-eat foods. |
|
9/27/2011 | Standard2 | Tomatoes, cut lettuce, cheese, and hash browns were indicated with a time when to be discarded. Digital long stem thermometer available for use. Chemicals were properly stored and labeled. Observed employees washing hands and using single-use gloves to handle ready-to-eat foods. Time as a public health control procedure were properly being demonstrated. |
|
3/8/2011 | Standard 1 | HOT HOLDING- Eggs hot holding had an internal temperature between 130°F-133°F. Precooked eggs were put in the oven for cooking and some were at 124°F. Appears there may be a problem with the oven or timer. These eggs were placed back in the oven for further cooking and were placed in the hot holding unit over 160°F. Maintain potentially hazardous foods hot at 135°F and above. Chemicals were properly labeled and stored throughout. Time as a public health control procedures were being demonstrated. Foods indicated discard time. Accurate long stem thermometer available for use. Food employees using single-use gloves during this inspection to handle ready-to-eat foods. |
|
10/5/2010 | Standard2 | HANDWASHING- Upon arrival observed cook making sandwiches with bare hands. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensil. Employee put on gloves during this inspection. Time in lieu of temperature is properly being used for cheese, potatoes, and sliced tomatoes. All these foods are indicated by a time. Chemicals were properly stored and labeled. Digital thermometer available for use. Discussed whipped topping stored at room temperature. Reportedly topping is not a potentially hazardous food. Package indicates hold refrigerated for two weeks or frozen for one month. Manager will find out more information on this product. |
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