Burger King #11432, 1736 E Hundred Road, Chester, VA 23831 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King #11432
Address: 1736 E Hundred Road, Chester, VA 23831
Type: Fast Food Restaurant
Total inspections: 7
Last inspection: 11/18/2015
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Ratings Summary

Based on 1 vote

Overall Rating:
*
1.0
Ratings in categories:
Food:
n/a
n/a
Service:
*
1.0
Price:
n/a
n/a
Ambience:
n/a
n/a
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about Burger King #11432, 1736 E Hundred Road, Chester, VA 23831 »


Inspection findings

Inspection date

Type
No cold water is being supplied to the hand sink, however hot water only reaches 100 F.
If carton of liquid pasteurized eggs are going to be held in ice, on the counter, product must be surrounded with enough ice to hold the eggs at 41 F or below.
In discussion with the manager as to how he makes his staff aware of the five major foodborne illnesses, an FDA employee hygiene manual was provided to the inspector. Recommended making a copy of page 37 (FDA form 1-B) and posting it in the kitchen for easy referencing.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Liquid egg cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
11/18/2015Routine
Ensure all refrigeration, (including freezers), have a thermometer.
No violation noted during this evaluation.		05/21/2015Routine
FDA form 1-B provided and discussed with operator.
The only precooked meat is the tendergrill chicken patty. Make sure to follow standard operating procedures when cooking raw product to ensure foods are cooked to the proper temperature.
If fries are going to come into contact with hands, some sort of barrier is needed. The easiest fix is employees at the fry station wearing gloves.
  • Critical: Employee Health*
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Fingernails - Maintenance
    Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. French fries came into contact with hands while scooping.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The original chicken sandwich was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook poultry to heat all parts to 165°F or above for 15 seconds.
01/08/2015Routine
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Egg for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices (repeated violation)
    Observation: Thermometer is needed in the walk-in freezer
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at kitchen and women's rest-room was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the hand sink in the kitchen is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
08/29/2014Routine
Pre-cooked tender grill has a minimum reheat cook temp of 140 F.
  • Temperature Measuring Devices
    Observation: Thermometers are needed in the burger freezer, reach-in freezer, front counter reach-in and walk-in freezer.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Refuse - Covering Receptacles
    Observation: Dumpster and grease trap were open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
06/27/2014Routine
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: While scooping french fries, fries were falling onto hands below.
    Correction: If food comes into contact with hands while scooping, gloves should be worn to prevent bare hand contact.
02/21/2014Routine
Ensure all hot/cold holding equipment has a thermometer.
Post permit in public view.
No violation noted during this evaluation.		10/24/2013Routine

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1 User Review:

Tchr

Added on Aug 15, 2015 10:37 PM
Food:
n/a
Service:
*
Price:
n/a
Ambience:
n/a
Cleanliness:
*
As I drove up to the window, I noticed the employee didn't have on a uniform. She was wearing nursing scurbs as pants and a grey t-shirt. Then I looked over and saw the employee who was making our sandwiches had her shirt tied up in the back which made her shirt into a belly shirt. Her gut was hanging out nearly onto the sandwich station. Needless to day this made me sick to my stomach! Not to mention this is beyond not sanitary! None of the 3 employees were in uniforms & disgusting!
Would you recommend Burger King #11432 to others? No
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