Burger King #10755

Year by year

Inspections

1. Mar 26, 2026 Follow Up · 5 priority foundation, 5 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures of beef and chicken. Provided the fact sheet of cook temps

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for multiple food is inadequate. 3 containers of cooked bacon did not have a date mark. Condiment squeeze bottles are not labeled with name or date. Other date marking is sporadic. Some foods oberserved past date on stickers (swiss cheese, creamer, jalepenos), these foods have a shortened shelf life for BK but still were within 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Manager is new and stated that she does not have a written plan, but is in the process of making one. No foods were marked with stickers upon arrival

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine drip tray is visibly soiled with mold. Entire thermometer including probe are covered in spilled butter, rendering it unusable at time of inspection. Manager stated the butter was spilled today and just hasn't had time to clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Paper towel was changed during inspection

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

2. Mar 17, 2026 Re-inspection 2 · 5 priority foundation, 5 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures of beef and chicken. Provided the fact sheet of cook temps

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for multiple food is inadequate. 3 containers of cooked bacon did not have a date mark. Condiment squeeze bottles are not labeled with name or date. Other date marking is sporadic. Some foods oberserved past date on stickers (swiss cheese, creamer, jalepenos), these foods have a shortened shelf life for BK but still were within 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Manager is new and stated that she does not have a written plan, but is in the process of making one. No foods were marked with stickers upon arrival

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine drip tray is visibly soiled with mold. Entire thermometer including probe are covered in spilled butter, rendering it unusable at time of inspection. Manager stated the butter was spilled today and just hasn't had time to clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Paper towel was changed during inspection

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

3. Feb 24, 2026 Re-inspection · 5 priority foundation, 5 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures of beef and chicken. Provided the fact sheet of cook temps

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for multiple food is inadequate. 3 containers of cooked bacon did not have a date mark. Condiment squeeze bottles are not labeled with name or date. Other date marking is sporadic. Some foods oberserved past date on stickers (swiss cheese, creamer, jalepenos), these foods have a shortened shelf life for BK but still were within 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Manager is new and stated that she does not have a written plan, but is in the process of making one. No foods were marked with stickers upon arrival

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine drip tray is visibly soiled with mold. Entire thermometer including probe are covered in spilled butter, rendering it unusable at time of inspection. Manager stated the butter was spilled today and just hasn't had time to clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Paper towel was changed during inspection

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

4. Feb 9, 2026 Routine · 5 priority foundation
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures of beef and chicken. Provided the fact sheet of cook temps

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for multiple food is inadequate. 3 containers of cooked bacon did not have a date mark. Condiment squeeze bottles are not labeled with name or date. Other date marking is sporadic. Some foods oberserved past date on stickers (swiss cheese, creamer, jalepenos), these foods have a shortened shelf life for BK but still were within 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Manager is new and stated that she does not have a written plan, but is in the process of making one. No foods were marked with stickers upon arrival

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine drip tray is visibly soiled with mold. Entire thermometer including probe are covered in spilled butter, rendering it unusable at time of inspection. Manager stated the butter was spilled today and just hasn't had time to clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Paper towel was changed during inspection

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

5. Mar 24, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw chicken patty was not cooked to a temperature of 165°F for 15 seconds. Temperature taken upon removal from fryer was 144. It was discussed that time needs to be increased, capacity decreased, or switch between fryers. Another batch of patties were cooked for longer and temperature was 170

     Correction: Adjust procedures and methods to cook frozen raw chicken to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Measuring cup used to make coffee/shakes is visibly soiled with dried drops of ice cream, cup was observed being stored upright under shake machine nozzles. Recommend storing upside down. Cup was taken to warewash area during inspection

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

6. Apr 11, 2024 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Expo board cleaning liquid (and markers) observed being store on top of condiment line. Items were moved during inspection

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

7. Apr 2, 2024 Routine · 1 priority, 2 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Expo board cleaning liquid (and markers) observed being store on top of condiment line. Items were moved during inspection

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     All items on condiment line using time as a public health control for 4 hours or more are not properly marked or identified with a discard time with stickers that plan indicates are to be used. PIC stated she knew what time items were to be discarded, stated she had put tomatoes out at 10:30, they are good for 4 horus, at 2:55 they had not been changed. Tomatoes were discarded.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation Repeat

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. Thermometer that was on site was not working

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)