BURGER KING #5986

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION CORRECTED

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

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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER SANITIZING OF TOP LOADER ICE CREAM MACHINE. NO HOT AND COLD RUNNING WATER TO TOP OF THE MACHINE FOR THE PURPOSE OF WASHING AND SANITIZING OF ALL NON REMOVABLE FOOD CONTACT SURFACES OF THE FREEZER UNIT AND SANITIZING OF REASSEMBLED FREEZER PARTS. MUST PROVIDE HOT AND COLD RUNNING WATER. MACHINE TAGGED DO NOT USE. NEED TO FAX LETTER TO CDPH 1-312-746-4240 TO REMOVE TAG AND CHECK THE HOT AND COLD WATER WAS INSTALLED.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM 1/23/12, AT THIS TIME OF INSPECTION. I HAVE POSTED THE NEW REPORT ON FRONT WALL SO ITS VISIBLE FOR ALL CUSTOMERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF THE SMOTHIE COOLER, AND INTERIOR OF FRYER DOORS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR REAR STORAGE UNDER AND AROUND GREASE STORAGE UNIT. REMOVE STANDING WATER FROM BEHIND FRONT SODA MACHINE IN DRIVE THRU AREA.REPLACE MISSING FLOOR TILE BEHINE ABOVE SODA MACHINE. NEED TO CLEAN FLOOR DRAINS.ALSO CLEAN FLOOR UNDER FRONT ICEE MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NEED TO CLEAN INSIDE LIGHT SHIELDS, AND REPLACE MISSING LIGHT SHIELD REAR PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The inside counters and sides of the fryers are dirty, clean all surfaces in detail.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The interior of the walk in cooler has a musty smell, dirty fan guard and mold in the floor corner; wash, rinse and sanitize the cooler interior from top to bottom. The ice machine has a white buildup in the door, delime, clean, rinse and sanitize the machine in detail.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Repair the burned out lighting in the back office.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SOFT SERVE MACHINE IS BROKEN. INSTRUCTED TO REPAIR OR REPLACE SAME.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND THE SOUTH DOUBLE DOORS NOT THIGH FITTING OR RODENT PROOFED. THEY HAVE A ONE FOURTH GAP AT THE BOTTOM OF THE DOORS AND A HALF INCH BETWEEN THEM. SERIOUS CITATION GIVEN 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SOFT SERVE MACHINE IS BROKEN. INSTRUCTED TO REPAIR OR REPLACE IT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN AND SANITIZE THE FRIERS, AND CABINETS UNDERNEATH THEM, POP MACHINES AND NOZZLES, THE HOOD AND PIPES OVER THE BROILER THICK WITH GREASE BUILD UP AND THE STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 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 PREP AREA AND STORE ROOMS ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT ON THEM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPAIR THE TWO LIGHTS IN THE DRY STORAGE ROOM SO THE WILL WORK PROPERLY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN ALL VENTS THROUGHOUT PREMISES THICK WITH DIRT BUILDUP.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. NO EMPLOYEES ARE WEARING HAIR RESTRAINTS. INSTRUCTED TO WERE HAT, CAP OR HAIR NETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN ALL THE COOKING EQUIPMENT,HOODS, FILTERS,FRYERS AND CABINETS UNDERNEATH. INSTD TO CLEAN ALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN ALL THE VENTS THROUGHOUT HAS DUST BUILDUP.