Burger King #11967

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT NOT DISPLAYED OF VISIBLE TO CUSTOMERS. INSTD TO DO SAME. CITATION ISSUED 7-42-090 SERIOUS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

COUNTERTOP IN WOMENS TOILET ROOM IN POOR REPAIR, ROTTING SURFACE. INSTD TO REPAIR SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

ALL ATTACHED PIPING BEHIND FRYER LINE NOT CLEAN, GREASE ACCUMULATION. INSTD TO CLEAN SAME.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INADEQUATE LIGHTING IN WALK-IN COOLER. INSTD TO PROVIDE SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO CLEAN INTERIOR OF FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NEED TO CLEAN FRONT FLOOR DRAIN UNDER SODA MACHINE, ALSO NEED TO CLEAN FLOOR UNDER FRYERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NEED TO CLEAN WALLS BEHIND FRYERS, ALSO CLEAN CEILING LIGHT SHIELDS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NEED TO REPLACE BROKEN LIGHT SHIELDS IN REAR DISH AREA, AND REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND SANITIZE THE EXTERIOR AND INTERIOR OF THE LARGE STANDING ICE MACHINE, REMOVE THE GREASE FROM THE CABINETS ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE STORE ROOM AND BY THE SODA DISPENSER ALONG THE WALLS AND IN THE CORNERS HAS DUST AND FOOD DEBRIS ON THEM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS IN THE FOOD PREP AREA, STORE ROOM AND IN THE MENS ROOM HAS DUST AND DIRT BUILDUP ON THEM.