Burger King 7560, 13348 Washington Ave, Sturtevant, WI 53177 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: The front counter cooler and prep cooler are not equipped with a temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors of the kitchen and dry storage area are dirty with an accumulation of dirt, grease, and debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
01/29/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 25-Sep-2014
|
07/09/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Fish, Spicy Chicken, Chicken Crisp were all hot held at 91°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Hot holding unit was not turned on. All food was discarded.
- Critical: PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE
Observation: The drain pipe from the beverage dispenser (self service area) to the sewer is dripping excessively.
Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Correct By: 09-Jul-2014
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Some of the plastic bins used for hot holding have cracks and chips.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 09-Jul-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 25-Sep-2014
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Plastic bins used in the hot holding unit have an accumulation of grease deposits and food debris.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 26-Jun-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is an accumulation of grease and food debris on multiple surfaces throughout the establishment. Areas of concern include the floors and walls around equipment and shelving units.
Correction: Clean the facility to remove the accumulation of grease and food debris on the floors, walls and equipment surfaces. Continue clean the physical facilities at a frequency necessary to keep them clean. Correct By: 09-Jul-2014
|
06/25/2014 | Pre-inspection | |
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