- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food items being stored on the floor next to three compartment sink.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located two under counter coolers and one single door 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.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.Observed grease and soiled utensils and cookware being stored on the sanitizing side of the three compartment sink.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed mop sink faucet under pressure. Y-valve is attached to the faucet causing the installed vacuum breaker to remain under pressure. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Advised person in charge to remove the y-valve or install a dual check valve with intermediate atmospheric vent to prevent vacuum breaker failure and possible contamination of water. Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed buckets being stored above foods.
Correction: Sanitizer buckets must be located in an area that is not above food, equipment, utensils, linens or single service items. Person in charge relocated the sanitizer bucket to a location that is protected from contamination and at least 6 inches off of the ground.
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12/16/2015 | Routine | |
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