BURGER KING #17003 health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors and walls of the facility.

Provide a drain plug for the dumpster.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and food debris observed on the exterior and interior of equipment.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Plumbing leak observed underneath the handwash sink at the women's restroom and underneath the handwash sink in the back near the mop basin. 5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open. /// Observed exit door opened and flying insect fan not functioning.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certificates not available at the time of the inspection for staff members.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the equipment.

(A)(2) Maintain TCS food at 41 F or below. /// Ice cream mix in the active shake machine was at 114F. COS - Machine is shut down for repair/cleaning.

5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. /// Hot water throughout the establishment reached 90F and below at all handwash sinks and the 3 compartment sink. Temps ranged from 63F-90F. COS - Maintenance stopped by and fixed the problem and managed to reach min. peak hot water demands throughout the food establishment. Min. hot water 110F and above at 3 compartment sink and 100F and above.

Keep dumpster doors and lids closed. /// Dumpster doors observed opened.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.