Burger King, 234 West Main Street, Malone, NY 12953 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BURGER KING
Address: 234 West Main Street, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 05/04/2009
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/04/2009InspectionADM-2 on file
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 04/24/2009Inspection
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/15/2009Inspection
No violation noted during this evaluation. 04/09/2009Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Insects, rodents present
 04/03/2009Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/26/2009Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • 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.
 03/23/2009Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 07/08/2008Inspection

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