Burger King

Sanitizer concentration in 3 compartment at 500 ppm. Use test strips, concentration must be between 200-400pp. 4-501.114(C) Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions.

Utilize test strips to ensure that sanitizer concentration is between 200-400 ppm. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Physical facilities not cleaned at required frequency

Cleaned equipment or utensils stored improperly

Physical facilities not cleaned at required frequency

Toxic materials not stored separately from food

The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F. The wash solution temperature required in the Code is essential for removing organic matter. If the temperature is below 110oF, the performance of the detergent may be adversely affected, e.g., animal fats that may be present on the dirty dishes would not be dissolved. 4-501.19 Manual ware washing equipment, wash solution temperature.

Hot water not available throughout entire establishment. When hot water is turned on, water loses pressure. Corrective Actions: Hot water must be available throughout establishment during all hours of operation. 3 compartment sink hot water to be at minimum 110F and hand sinks at 100F. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. 5-103.11(A) Water capacity. 5-103.12 Water pressure.

Handwashing sink water not at required temperature

Handwashing sink blocked, inaccessible, or used improperly

Physical facilities not cleaned at required frequency

Backflow prevention air gap not adequate

Establishment has hot water and able to reach temperature at hand sinks but not at 3 compartments. Correction: Ensure that 3 compartment is able to reach a temperature of 110F as per 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.

Ready-to-eat food not date marked

Food handler certificates could not be produced during inspection. Correction: Food handler certificates must be easily attainable at all times as per 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

Employee eating, drinking, or using tobacco in food area

Sanitizer in 3 compartment sink not at right PPM. Using quat test srips and getting a PPM of 0. Correction: Sanitizer must be at 200-400 PPM when using quat as per 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.

Observed handwash sinks and 3 compartment sink not being able to reach minimum temp. Mop sink reached a temp of 108 then started to drop down. Establishment will be told to close until water issue is fixed as per 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.