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Home My WebLink AboutBurger King 011235 05 22 17.LS.PDFFood Establishment Inspection Report Scare: 98 Establishment Name: BURGER Klh,G Establishment ID: 2018011235 Location Address: 520 saUTHEs BLVD *Inspection ❑ Re -Inspection City: NEWTON State: NC Date: 05 1 a a 1 20 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 1 0 : 33 0 0 pm Time Out: 1 1 : a 60 q Pm Permittee: BURGER KIN Total Time: 60 minutes Telephone: Category #: II Wastewater 5 stem : FDA Establishment Type: y- ❑MunicipallCommunity ❑On -Site System No. of Risk Factorllntervention Violations: 0 Water Supply; FG�MunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk Tactors: Contributing factors that iscmase the chanes otdeyelnping foodborne illness. Public 0 e hh Interyentions: Castrol mea wms to pre re nt It od bome it In ese or inju ry. Good Retail Practices Good Retail Preatieesl Preventative measureslo conlrolthe addition otpalhogens, chemicals, and physical objects iota (nods. IX Dul I R.'A X Compliance Status out G61 R VR IN -UT raA - Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653,2665-26M 1 n `i ❑ ❑ PIC Present, Demonstration -Certification by 2 accredited program and parferrrfdvtios ❑ ❑ ❑ ❑ 28 ❑ ❑ Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 ® ❑ Water and ice from approved source + Q 1:10 ❑ 2 ❑ IJlanagement, employees knawledge; respun sibilities & re orfin �0 ❑ ❑ ❑ 35 ❑ ❑ Variance obtained fors ecialixed racassin P P g t s metho ds ❑ 1111 ❑ 3 ❑ Proper use of reporting, restriction $exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenie Praetlnes .2652, .2653 37 � ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ 4 d ❑ Pre per eatn tastin drinking, or tobacco use P g• 9• g• ❑EI ❑ ❑ ❑ ❑ ❑ ❑ Plant food properly cooked for hot holding _ ❑ ❑ ❑ ❑ 5 1 0 ❑ 1 Ifo dischargefrom eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 ❑ ❑Approved thawing methods used < F7 •a ❑ ❑ ❑ Preventing Contamination by Hands .2652, .2653, .7655,.2656 6 ❑ Hands clean & properly washed 4 QQ ❑ ❑ ❑ 34 m ❑ Thermometers provided & accurate a ❑ ❑ ❑ 7 : IJ o baro hand contact with RTE foods or pro- a roved alternate roc.dure ro erl followed a ❑� ❑ Il Food Identification .2553 35 ❑ Food propeflyIsbeled.originatcontaire r z + a ❑ ❑ ❑ 8 �] ❑ Handwashing sinks supplied &accessible ❑ 0 ❑ ❑ ❑ prevention of Food Contamination .2652,.7653, 1154-2 6 56-2 15 7 Approved Source .2653, .765536 11rte( u Insects& rodents not present; no unauthorized animals ` ❑ El El 119 A 171 Food ablain ed from approved source z ❑0 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation, storage &display ' 0 ❑ ❑ ❑ 10 ❑ ❑ Food received at propertemperature ITz : El ❑ El 171 38 A] [71 Personal cleanliness + s a El El ❑ 17 [�i El Food in good condition, safe &unadulterated .x El El El El 39 El Wiping cloths: properly used & stored i El El El 12 E] E] 4 records available: shelislock tags, 2 El Para asite destruction El ❑ ❑ ❑ 40 [V ❑ ❑ Washing fruits & vegetables ❑ ❑ ❑ ❑ Protection From Contamination .2653, .2654 13 ® ❑ ❑ ❑ Food separated& protected s 0 ❑ ❑ ❑ Propertlse of Utensils .2653,.2654 41 IV ElIn-use utensils: properly stored +, a❑ El El ❑ 14 JC ❑ Food -contact surfaces: cleaned & sanitized s Ei]❑ ❑ ❑ ❑ 42 q Lldried Utensils, equipment& linens: properly stared, &handled + r El El El El 1s Q ❑ Proper disposition of returned, previously served, reconditioned. &unsafe food ` ❑❑ ❑ ❑ ❑ 43 LiSingle -use & single -service articles: properly stared & used + s El El El Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑ IJO Proper cooking lime & temperatures ' ❑ J ❑ ❑ ❑ 44 ❑ Gloves used properly + s Q ❑ ❑ ❑ 17 ❑ ❑ ❑ Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utensils and Equlpnerit .2653, .2654, 1663 45 ❑ qurpmen , lood & non- oo ccntacl sur aces approved, cleanable, property designed, constructed, & used z t a ❑ ❑ ❑ is Proper cooling time & temperatures s = ❑ ❑ ❑ 18 L] LJ ❑ 19 ❑ ❑ ❑ Proper hot holding temperatures s ❑❑ El 13El46 m ❑ Warewashiny faciities: installed, maintained, & u sa d; tact s tri ps + s ❑ 13 ❑ ❑ 20 ❑ ❑ ❑ N Proper cold holding temperatures s El El ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean + 0 ❑ ❑ ❑ 21 ❑ ❑ ❑ [V Proper date marking & disposition j] 0 ❑ ❑ ❑ Pkysioal Fasiifies .2654, .26$5,.2656 Time a s a public heath control: procedures & E] E] ElTimex 0 El El 11 48 NJ L] ❑ Hot & cold water available, adequate pressure 2 + Q ❑ 11 Li72 Consumer Advisory .2653 49 ❑ Plumbing installed; proper baWlow d evice s z t ID ❑ ❑ 23 [:]❑ Consumer advisory provided for raw or undercooked Foods ' 0 ❑ ❑ ❑ 50 El Sewage & waste water pmpeFlydisposed z + 'F] E] E] ❑ Highly Susceptible Populations .2653 51 ❑ ❑ Toilet facilities: properlyconstructed. supplied &cleaned ' r El I—] El E]E)] Pasteurized foods used; prohibited foods not i offered , 0 ❑ ❑ ❑ 52 E)maintained° Garbage & refuse propeFly disposed; facilities 7 F7 El El ❑ Chemical .2653, .2651 25 E] ❑] Food additives. approved & properly used lid a❑ ❑ ❑ ❑ 53 [1Physical facilities installed, maintained & clean I i ❑ ❑ ❑ 26 [:1Elk To.ccsubstaness properly identified ctorod. & used z ❑ ❑ ❑ ❑ 5q ❑ Meets rentiorea & lighting requirements; designated areasused ❑ ❑ ❑ Conformance with App roved Prooedures .2653p .2954. .1658 Total Deductions: 2 27 ❑ I ❑ m I Compliance with variance, speaalized process, z reduced a en packin criteria or HA PCP plan 0 ET ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BURGER KING Establishment ID: 2018011235 Location Address: 520 SOUTHEST BLVD ❑Inspection ❑Re -Inspection Date: 0512212017 City: /NEWTON State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28658 Category #: II Wastewater System: IF MunicipallCommunity ❑ on -sire system Email dzarrelli(acerrols.eom Water Supp y:❑ Munici alkommunity on -She System Permittee: BURGER KIN Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp CHICKEN HOT WELL 133 FRIES HOT LAMP 155 HOT DOGS WALK IN COOLER 40 LETTUCE WALK IN COOLER 41 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 36 6-501.111 Controllingi Pests - PF FLYS FOUND IN KITCHEN DURIGN INSaECTIGN. TREATAS NEEDED. 47 4-602.13 Nonfood Contact Surfaces - C CLEAN STORAGE RAC KS AND EQUIPMENT AS NEEDED THROUGHOUT. 53 6-201.11 Floors, Walls and Ceilings-Clearability - C CLEAN/ REPAIR CEILINGS AS NEEDED CLEAN FLOORS UNDERAND AROUND EQUIPMENT CLEAN FLOORS UNDER STORAGE RACKS AS NEEDEC. First Person in Charge (Print & Sign): MOLLS' KING First Regulatory Authority (Print & 8ign):like seas Last a Last REHS IQ: 1896 - Sears, Like / j►erifikon Required Date. �_! Tl REHS Contact Phone Number ( } - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DiHHS is an equal opportunity employer.; Paget of rued Establishment In spectlon Report, 312013 I/ spell Comment Addendum to Food Establishment Inspection Report Establishment Name: BURGER♦{ING Establishment [D: 2018011235 Observations and Corrective Actions Violations cited in this re port must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. All North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • FoDd Protection Program M`y DHHSisail equal o pp"u n ity employe r. 1 Page 3 of Food Establishment Inspection Report, 312013 N/ seal)