Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Critical: Time as a Public Health Control* (corrected on site) Observation: Sliced tomatoes being held for more than 6 hours. Improper labelling observed for sliced tomatoes cold held using time as a public health control.
Correction: Operator voluntarily discarded said food. Provide proper labelling and discard the cold food after 6 hours of using time as a public health control .
Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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