BURGER KING 10218, 403 ARIZONA, HOLTON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50119B2 - --At the center make station TPHC is used for the sliced tomatoes and cheese slices. The sliced tomatoes were not marked with time. PIC said they were removed from temperature control at 4:00 PM. COS, marked with correct time. Repeated violation
- KDA_4_60111A - --3 food storage containers stored as clean on a shelf across from the 3-vat sink had food debris left on them. COS, moved to be cleaned and sanitized. Repeated violation
- KDA_4_90311B - --Food storage containers stored as clean on a rack across from the 3-vat sink were stacked wet. COS, moved to be cleaned and sanitized.
- KDA_5_20315 - --The 3 carbonators for the soda fountains do not have dual check valves with an intemediate vent. PIC said the supplier came on 11/02 to repair them but they need to order the parts. She will call me when the job is finished. Repeated violation
- KDA_6_50111 - --There is damage to the wall/WIC at the floor/wall juncture behind the rack across from the 3-vat sink. PIC said a maintenance order has been requested to repair the damage.
- KDA_6_50112A - --There is some oil on the floor behind the fryers. There is food debris and build-up along the floor wall juncture throughout the establishment. PIC said they have been working on cleaning them.
|
11/03/2015 | 6 | Follow-up | Out |
- KDA_3_50119B2 - --At the central make station a container of sliced tomatoes temped at 55 F and did not have a time stamp for TPHC. PIC said they use TPHC and he put the tomatoes out at 10:00AM but he forgot to put the time on it. COS, time stamped.
- KDA_4_20211A2 - --On the rack across from the 3-vat sink there were 2 food storage containers stored as clean that were cracked. COS, VD.
- KDA_4_60111A - --On the clean dish rack across from the 3-vat sink 2 food storage containers stored as clean have food debris on them. COS, moved to be cleaned and sanitized.
- KDA_4_90311B - --Food storage containers stored as clean on a rack across from the 3-vat sink were stacked wet.
- KDA_5_20315 - --There are 3 carbonators for the soda fountains that do not have dual check valves with intermediate vents.
- KDA_6_50111 - --There is damage to the wall/WIC behind the rack across from the 3-vat sink.
- KDA_6_501112 - --There are dead insects on the floor around the mop sink and ice maker.
- KDA_6_50112A - --There is standing liquid on the floor behind the fryers. There is food debris and residue at the floor/wall juncture throughout the establishment. There is debris below the equipment throughout the establishment.
- KDA_7_20111A - --On the chemical rack a spray bottle of degreaser was hanging on the rack next to boxes of food service gloves. COS, moved.
- KDA_Defacto - --Proper cold holding temps: Silver King RIC by register: half and half 42 F Soft serve machine 37 F chest freezer by fryers: fries frozen Silver King RIF: foods frozen True MT: blue cheese 43 F RIC below MT: pulled pork 43 F41 F WIC: lettuce Silver King chest freezer by oven: burgers frozen --Proper cook temperatures: burger 165 F --Proper cooling unit ambient temperatures RIC ambient temp below soft serve: 40.3 F Beverage Air RIC at frapocino station: 34.9 F --Proper hot holding temperatures: Hot holding units: East make station: chicken 147 F Central make station: chicken 185 F, burger 166 F Establishment holds items for a predetermined amount of time and uses a timer to notify when to discard. --The manager said she follows the establishment's regulations for date marking. The milk derived whipped topping has not been being date marked because it is not on the chart to be date marked. PIC educated about when a food item needs to be date marked. The cans of whipped topping that are opened were opened this morning.
|
10/21/2015 | 10 | Regular | Out |
| Details not available. | 04/03/2014 | | | |
| Details not available. | 11/25/2013 | | | |
| Details not available. | 07/18/2013 | | | |
Violation descriptions:
- KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
- KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
- KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
- KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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