Burger King #1081, 716 Hardy Rd, Vinton, VA - Restaurant inspection findings and violations
Business Info
Ratings Summary
Based on 1 vote
| Overall Rating: |   | 1.0 |
| Ratings in categories: | ||
| Food: |   | 1.0 |
| Service: | | 1.0 |
| Price: |   | 1.0 |
| Ambience: | | 1.0 |
| Cleanliness: | | 1.0 |
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 15, 2009 | Routine | 0 | 2 | Details / Comments |
| 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.(mop sink) | June 01, 2009 | Routine | 1 | 0 | Details / Comments |
|
November 05, 2008 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | August 13, 2008 | Routine | - | - | Details / Comments |
September 15, 2009 (Routine)
Violations:
- 3270 - Methods are not being used to control pests(flies)
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2000 C - Single service items observed unprotected from contamination.(cup lids)
Store single service items in its original protective packaging or inverted in an approved dispenser.
June 01, 2009 (Routine)
Violation: 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.(mop sink)
Provide a backflow or backsiphonage prevention device on all threaded faucets.
November 05, 2008 (Routine)
Violations:
- 0060 - Critical The person in charge advised the Environmental Health Specialist there is no company health policy (either oral or written) which advises employees to report a diagnosis of the following illnesses: Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or Hepatitis A virus. Additionally, there is no policy which requires employees to report to the PIC if he/she lives in the same household as a person who is diagnosed with a disease caused by S. typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virua.
Implement an employee health policy. - 0820 A 2 - Corrected During Inspection Critical Observed half and half cold holding at improper temperatures (50.0 F). Manager implemented Time as a Public Health Control for the half and half. Violation was corrected during inspection.
Manager advised the half and half is stored in the chilled containers for four hours. After four hours, any remaining half and half is discarded. Advised the manager to implement Time as a Public Health Control for this item. - 2310 B - Corrected During Inspection The handwash station at the front to-go station is being used as a dump station. Manager advised employees this handwash station is to be used for handwashing only. Violation was corrected during inspection.
The handwash facility identified above is to be used for washing hands only - 2350 ii - The atmospheric vacuum breaker at the mop sink is broken and must be repaired or replaced, if necessary.
Repair or replace the broken atmospheric vacuum breaker.
Monitor the hamburger / junior whopper cooking temperatures to ensure adequate heat treatment. Environmental Health Specialist (EHS) requested manager fax the beef cook-out log for today's date at the end of the service period this evening.
Observed a chemical mix station connected to the mop sink by a Y adapter. Chemical mix station has proper backflow protection provided by an air gap. However, the Y adapter adds a shut-off valve after the atmospheric vacuum breaker, which may make it ineffective. The hose connected to the mop sink also has a spray nozzle attached which was observed under pressure. The atmospheric vacuum breaker is not approved for constant pressure. EHS advised the manager to remove pressure from hose after use AND / OR install a backflow protection device that is approved for constant pressure.
Observed a small area behind the three compartment sink that is in need of sealing. Seal area behind the three compartment sink.
Contact the EHS with any additional questions or concerns: 540-857-7807.
August 13, 2008 (Routine)
Comments:Several of the handwashing lavatories have no reminder sign or poster advising employees to wash hands. Environmental Health Specialist (EHS) will bring handwashing signs to the restaurant to post.
EHS advised the owner there must be a covered trash can in the women's bathroom.
Owner advised there is no facility employee health policy as required by the Commonwealth of Virginia Board of Health Food Regulations. EHS has provided several hand-outs to the owner with employee health policy information. EHS advised the owner a employee health policy must be in place before the restaurant opens for business.
Owner advised Veggie Wash is no longer used in the establishment.
Chlorine sanititizer concentration in the three compartment sink: 200 ppm. Manufacturer recommends a concentration of 50 - 100 ppm.
Owner / supervisor advised Time as a Public Health Control is used for all potentially hazardous food items (phf's) in the service area -- all cooked meat items that are hot holding, sliced tomatoes, chicken fries, etc. Coffee creamer in the self-service area requires temperature control for safety. Manager advised temperature, rather than time, is used for the coffee creamer in this area. EHS advised the owner / supervisor the creamer must be held cold at 41 F or below in the self-service area.
Owner / supervisor advised water filters are changed every six months.
Supervisor advised the Taylor ice cream machine is cleaned every night.
Employees will use a hose with a spray nozzle at the mop sink. The water supply at the mop sink is routed through a Kay Chemical Dispensor which state the following regarding back flow protection: "Backflow protection provided by Air Gap Eductors with 1 inch air gap per A112.1.2"
Manager / supervisor advised multiple menu items are cooked from raw meat ingredients such as the chicken breast, fish fillet, hamburgers, etc. EHS requests a copy of the temperature log / chart provided by the Burger King corporate office for review.
EHS advised the owner / supervisor / manager there is to be no barehand contact with ready-to-eat foods. All employees must properly wash hands before donning single-use gloves and in between glove changes. EHS observed hand sanitizer provided at several handwashing lavatories. EHS additionally advised the hand sanitizer may be used in addition to washing with soap and water but may not be used as a replacement for washing with soap and water.
Food prep sink and the three compartment sink have been indirectly plumbed, as required by the Commonwealth of Virginia Board of Health Food Regulations.
Issue food permit.
Contact EHS with any questions or concerns: 540-857-7807.
1 User Review:
beethen
Added on Aug 26, 2016 2:42 PM
The people that work there are as dirty as the restaurant. Seems employees are a few fries short a happy meal. Sad
Would you recommend Burger King #1081 to others? No
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