Inspection findings | Inspection date | Type | |
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Received a complaint on 5/08/2015 that a guest became ill with diarrhea on 4/21/2015 around 6 am after eating a double whopper with cheese, fries, and a drink on 4/20/2015 around 5:00 pm. He was ill for 7 days and hospitalized for 4 days. He said his wife said his whopper had a n off smell, but he did not notice it. I conducted a routine inspection of the facility and spoke with the manager on duty about the complaint. Burgers are received frozen and kept frozen until they are cooked and then held at 135 F or above until they are served. Lettuce is prepackaged (delivered in bags and prewashed), tomatoes are delivered while, placed in the walk-in cooler, and then cut up in the morning on site. Time controls are used for the tomato slices and cheese slices for burgers. Tomato slices and cheese slices are served or discarded within 4 hours after removing from refrigeration at 41 F or below. I observed proper hand washing, dish washing and glove use. Manager stated no employees have been sick in the last 4 weeks. No violation noted during this evaluation. | 05/20/2015 | Complaint | |
Chlorine concentration in 3-vat sink was measured at 100 ppm. No violation noted during this evaluation. | 05/20/2015 | Routine |
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