Burger King #1525 (Walmart Bell Creek Rd.), 7430 Bell Creek Road, Mechanicsville, VA 23111 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Burger King #1525 (Walmart Bell Creek Rd.)
Address: 7430 Bell Creek Road, Mechanicsville, VA 23111
Type: Fast Food Restaurant
Phone: 703 615-9543
Total inspections: 10
Last inspection: 12/22/2015

Restaurant representatives - add corrected or new information about Burger King #1525 (Walmart Bell Creek Rd.), 7430 Bell Creek Road, Mechanicsville, VA 23111 »

Inspection findings	Inspection date	Type
Food supplier is Maines Food Service. Discussed employee health, and provided PIC with Form 1B. Observed good handwashing/glove use, datemarking and active managerial control. Person in Charge (repeated violation) Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS supplied PIC with Form 1B.	12/22/2015	Risk Factor
Food supplier is Maines. Ground beef and fish are received raw frozen. Ecolab is LPCO. Discussed the following: 1. Employee Health, form 1B is used. 2. Time as a public health control is used for cheese and tomatoes on the line and are marked for discard time. 3. Discussed cleaning of milkshake and smoothie machines. Discussed handwashing and glove use especially when handling raw meats. Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: The ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. Non-Food Contact Surfaces Observation: The nonfood contact surface of the interior of the walk in freezer has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Numerous containers were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Critical: Backflow Prevention Device, When Required* (corrected on site) Observation: Backflow prevention device at mop sink appears to not be functioning properly. observed water leaking ou tof plumbing connections. Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. person in charge repaired the device and stopped the leakage of water. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing. Observed pans stored on the handsink Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans preventing its use.	06/12/2015	Routine
Food Supplier in Maines Food. Fish & ground beef are raw frozen. The following were discussed with the PIC: 1. Employee Health & observed signed Form 1B. 2. Cleaning sanitizing food contact surfaces & utensils. 3. Recommend wearing hair restraints while prepping any food. 4. Recommend adjusting front handsink to supply water for handwashing at or above 100°. Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed EMployee Handle RTE food (bread) with contaminated equipment (gloves after handling raw fish) Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Recommend changing gloves & washing handsafter handling raw foods before handling RTE foods.	02/03/2015	Risk Factor
Follow up inspection. Observed signed copies of Form 1B. Observed report/ service agreement with Orkin as the LPCO. Orkin serviced facility on 8/15/14. PIC stated Orkin is to deliver fly light to facility. Observed minimal flies present in facility. Discussed fly treatment/ capture devices placed by soft serve/ smoothie machines. Discussed ensuring that protective cover over drinking cups by register is maintained at the top cup. No violation noted during this evaluation.	08/21/2014	Follow-up
Maines Food Service is the supplier. Proteins received mostly raw and frozen, and most are cooked directly from frozen state. Hot held items are on time and temperature control. Sliced tomatoes on time control at prep unit observed properly marked. Ecolab Kay veggie wash used Person in Charge Observation: Observed no method to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: Recommend PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food, including certain symptoms, diagnosed foodborne illnesses and exposures associated with reportable foodborne illnesses. Recommend PIC maintain a method to verify training of employees on the employee health policy. EHS provided Form 1B. Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in the 3 basin sink used for utensil washing. Correction: Recommend instructing food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Gloves - Use Limitation (corrected on site) Observation: Observed gloves being used improperly. Observed employee use gloves to handle (blue) tongs stored in raw meat chest freezer and not discard gloves before handling the (red) tongs used for cooked foods. Correction: Recommend instructing employees to discard gloves between tasks to prevent cross contamination of clean utensils, food contact surfaces or food. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed chicken filets cold holding at improper temperatures Correction: observed at 45 F. PIC was not sure why or how long the chicken had been cold holding above 41 F. Kitchenware and Tableware Observation: Observed single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service cups by the register not stored in their original packaging or protected from contamination. Correction: Recommend handling, displaying, or dispensing single-service and single-use articles so the food- or lip-contact surface is protected from contamination. Critical: Pests-Controlling Pests* Observation: Observed methods are not being used to control pests. Observed numerous flies in the food prep area. Correction: Recommend working with a license pest control operator (LPCO) to control flies in facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.	08/05/2014	Routine
EHS arrived for follow up to check newly installed smoothie machine and the facility had lost power. PIC stated power was lost at approximately 12:00pm. Power returned at 12:50pm (off for approximately 50 minutes). EHS observed all hot holding food discarded when power was off. Food temperatures were checked by EHS in all units when power returned and all food checked was observed properly cold holding or frozen solid. Smoothie machine inspected and observed properly cold holding. No violation noted during this evaluation.	07/02/2014	Other
Follow up to inspect newly installed soft serve machine. Observed equipment and product at proper cold holding temperature. Discussed cleaning/ sanitizing schedule. Smoothie and slushie machine still waiting to be setup by manufacturer. PIC to contact EHS for inspection once set up and before use. No violation noted during this evaluation.	06/26/2014	Other
No violation noted during this evaluation.	06/19/2014	Pre-Opening
2nd pre-opening inspection. The following need to be completed before the next pre-opening inspection: 1) Splash guards installed at prep sink and 3 basin sink. 2) Smoothie machine powered on and at temperature. 3) Thermometer present in the smoothie reach in cooler. 4) All food contact surfaces cleaned and sanitized. Food observed present in the walk in freezer (WIF) No violation noted during this evaluation.	06/18/2014	Pre-Opening
Pre-opening inspection for new facility. The following needs to be completed before the next pre-opening inspection: -Sanitizer present along with proper test kit -All hand sinks stocked with soap, paper towels/ drying device, signage, and a trash can -All equipment plugged in/ on and at proper temperature -Thermometers present in all cold/ hot holding equipment -All unsealed wall areas, noted in doorways, need to be sealed to be smooth, durable, non-absorbent and easily cleanable -Fill in small hole above the 3 basin sink -All ceiling tiles in place -Fire suppression system inspected -All equipment cleaned and sanitized -Disposable gloves present -Copies of certificates for employees that are trained in food safety -Copies of signed Form 1B or employee health policy Permit will be issued when the above are corrected and all county inspections are completed. The permit will be issued with the CO. Food should not be in the facility until the permit is issued. Food should not be stored outside the facility. No violation noted during this evaluation.	06/13/2014	Pre-Opening

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