Burger King - Elmira, 901 Lake Street, Elmira, NY 14901 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BURGER KING - ELMIRA
Address: 901 Lake Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 04/15/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 04/15/2015Re-InspectionNo violations observed at time of inspection. Violation 8e corrected from previous inspection. All cold-holding units containing potentially hazardous food items have thermometers. Discussed with operator that broiler is temped at least three times a day (first thing, just before lunch and just before dinner). Burgers coming out of broiler temped at >159 dF. Items are held in hot-holding unit for 45 minutes. Burgers in this unit temped at 170 dF. Items are only held in shoot for service for 10 minutes. Sliced tomatoes in walk-in cooler temped at 39 dF. Sliced tomatoes on service line were correctly labeled with the discard time.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/04/2015InspectionDiscussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. At time of inspection, observed buckets for wet wiping cloths with sanitizer solution at the correct concentration, as verified by sanitarian's test strips. Discussed with operator that liquid eggs are only taken out of cold-holding unit to be used and are then immediately placed back into the cold-holding unit.
No violation noted during this evaluation. 05/05/2014Re-InspectionViolation 15a from previous inspection corrected. Ceiling in walk-in refrigerator and freezer no longer dirty. There is a minimal amount of ice build-up in the freezer. The handful of frozen drops on the ceiling is not immediately over the shelves and does not impact the food. Discussed with manager keeping any ice build-up to a minimum and ensuring that it does not impact any food.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/27/2014InspectionFacility in process of preparing sanitizer solution and changing solution in buckets during inspection. Verified the correct concentration with sanitarian test strips after operator verified the correct concentration with facility test strips. Reviewed with operator conditions of waiver. Thermometers observed in all cold-holding units. Interview with operator indicated the hash browns are fried and put in holding unit on service line for ~10 minutes. An automatic timer goes off when they are to be discarded.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 01/15/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 11/27/2012Inspection
No violation noted during this evaluation. 01/14/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 02/01/2010Inspection
  • Non food contact surfaces of equipment not clean
 03/10/2009Inspection
No violation noted during this evaluation. 01/18/2008Inspection
No violation noted during this evaluation. 01/09/2007Inspection
No violation noted during this evaluation. 04/03/2006Re-Inspection
No violation noted during this evaluation. 02/06/2006Inspection

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