Burger King #5366

Year by year

Inspections

1. Mar 12, 2026 Re-inspection · 2 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge stated that employee health is covered in on line employee information. Discussion with staff (employeed 2 yrs) stated that she had not been trained regarding symptoms and diagnosed illness and responsibility to report.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Maintain information regarding training on site and re-train employees related to symptoms and diagnosed illness reporting responsibilities.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Soft serv blender end is visibly soiled.Food employee noted wiping the blender with rag taken from wipe rag bucket. Soils noted following. Food employee stated that the blade is thoroughly cleaned at the end of each shift.

     Correction: Maintain food contact surfaces in a clean condition.Blender end should be thoroughly cleaned and sanitized every 4 hours. Please provide the procedure to maintain and clean soft serv blender blade and shaft including frequency of cleaning and sanitizing. 3/12/26 - Provided cleaning and maintenance instructions which cited 4 hr clean and sanitize, also cites a dedicated bucket for wipe down in betw

     Code 4-601.11 (A)

2. Mar 9, 2026 Routine · 2 priority foundation, 2 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge stated that employee health is covered in on line employee information. Discussion with staff (employeed 2 yrs) stated that she had not been trained regarding symptoms and diagnosed illness and responsibility to report.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Maintain information regarding training on site and re-train employees related to symptoms and diagnosed illness reporting responsibilities.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Soft serv blender end is visibly soiled.Food employee noted wiping the blender with rag taken from wipe rag bucket. Soils noted following. Food employee stated that the blade is thoroughly cleaned at the end of each shift.

     Correction: Maintain food contact surfaces in a clean condition.Blender end should be thoroughly cleaned and sanitized every 4 hours. Please provide the procedure to maintain and clean soft serv blender blade and shaft including frequency of cleaning and sanitizing.

     Code 4-601.11 (A)

   • Not serious Core

     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. Current CPFM certs in binder in office. Post at least one certificate in a conspicuous place.

     Code 12-201.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Numerous squeeze bottles on the line stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

3. Mar 28, 2025 Follow Up · 1 priority, 2 priority foundation, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation Repeat

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

     Cut greens and cut tomatoes noted stored under the prep line out of termpature control. Containers were not in use at the time of inspection. Working containers were in place on the line. Containers were 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. Practice of pulling TCS foods from temperature control that are not placed in direct use is also contrary to the time as a public health control plan for Burger King. TCS product should only be removed from temperature control when needed for imme

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 65°F. Water was allowed to flow for an extended period and did not warm past 65F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Adjust to provide approrpriate temperature hand wash water.

     Code 5-202.12 (A)

4. Mar 24, 2025 Routine · 2 priority, 2 priority foundation, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Shake mix in the right well of the shake machine was mearued with an internal temperature of 45F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Remaining mix on the right side was disposed of. That portion of the unit should not be used pending repairs.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

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

     Cut greens and cut tomatoes noted stored under the prep line out of termpature control. Containers were not in use at the time of inspection. Working containers were in place on the line. Containers were 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. Practice of pulling TCS foods from temperature control that are not placed in direct use is also contrary to the time as a public health control plan for Burger King. TCS product should only be removed from temperature control when needed for imme

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 65°F. Water was allowed to flow for an extended period and did not warm past 65F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Adjust to provide approrpriate temperature hand wash water.

     Code 5-202.12 (A)

5. Mar 4, 2024 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

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

     Cut greens, cut tomatos and hame 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.

     Code 3-501.19 (B) (2)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Numerous squeeze bottles with different contents are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     GARBAGE/REFUSE - COVERING RECEPTACLES

     Waste receptacles located behind store are not covered. Covers are open on both dumpsters.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors. Maintain dumpster lids closed when not in use.

     Code 5-501.113