Burger King #9841

Year by year

Inspections

1. Dec 19, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation Corrected on site

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

     Sliced tomato and cut lettuce using time as a public health control for 4 hours is not properly marked or identified with a discard time. Items were discarded during inspection.

     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 Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The caulk of the handsink is deterioating and needs replacing.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There is ice accumulating in the walk in freezer.

     Correction: Repair equipment to good condition.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The vents and fire supression above the fryers are soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Feb 11, 2025 Routine · 1 priority, 3 priority foundation, 3 core
   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The Ecolab fruit and vegetable treatement is not being used according to manufacturer’s use directions and was found at 0PPM.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided education on employee illness and fact sheet during inspection.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

     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. Provided education on proper cook temperatures and factsheet.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ALLERGENS

     The Person in Charge (PIC) is unable to demonstrate knowledge of allergens and their effect on sensitive individuals.

     Correction: The person in charge shall obtain training or training materials on allergens so they are able to demonstrate knowledge and train employees. Provided education on allergens and factsheet.

     Code 2-102.11 (C) (9)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The caulk sealing the sinks to the wall is deteriorate and/or missing

     Correction: Re-caulk sinks to the wall. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is an accumulation of residue throughout the kitchen. Floors, walls, equipment surfaces, etc... have a build up of food residue

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     There is a cracked/missing tile underneath the fryer.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

3. Aug 29, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

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

     Lettuce and cheese using time as a public health control for 4 hours is not properly marked or identified with a discard time. Tomatoes were marked with a time but beyond time to discard.

     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. All items were discarded during inspection.

     Code 3-501.19 (B) (2)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife was stored in between two pieces of equipment.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Knife was removed and sent through the warewashing machine.

     Code 3-304.12

4. Feb 15, 2024 Routine · 2 core
   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of slicer base are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The brine tank for the water softener is not maintained in good repair. It was found with a layer of scum and minimal to no salt.

     Correction: The brine tank shall be cleaned and sanitized and maintained with a supply of salt.

     Code 5-205.15 (B)

5. Aug 28, 2023 Routine · 2 priority, 1 priority foundation, 3 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after washing dishes but before donning gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee stopped and instructed to wash hands during inspection.

     Code 2-301.14

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The vegetable wash installed on the food preperation sink is depensed out at a concentration lowere than manufacturer’s directions.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Have dispenser adjusted to dispense vegetable wash at the concentration recommended by the manufacturer. Notify dept when services and operational.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

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

     Sliced tomatoes, chopped lettuce and sliced cheese, all using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     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. Reviewed time pulled from the cooler with the manager on site and had time stamped during inspection.

     Code 3-501.19 (B) (2)

   • Not serious Core Repeat Corrected on site

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment. Certificate posted during inspection.

     Code 12-201.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is a accumulation of grease and residue on most surfaces throughout the kitchen. This includes but not limited to floors, walls, shelving, and equipment sides.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     There is an excessive amount of flies in the establishment.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Contact exterminator services if not able to control with food safe products.

     Code 6-501.111 (B)