Burger King Of Norton, 602 Trent St., Norton, VA 24273 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King of Norton
Address: 602 Trent St., Norton, VA 24273
Type: Fast Food Restaurant
Phone: 276 679-0415
Total inspections: 8
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
Good handwashing and prevention of barehand contact
Good temperature monitoring and recording.
Discussed allergens, employee health, and cleaning schedule.
  • Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
    Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
    Correction: Maintain a temperature of 110°F and above for optimal performance of the detergent to clean equipment and utensil surfaces. Water from the faucet was measured at 100°F. Have the hot water heater adjusted.
  • Backflow Prevention Device, Design Standard
    Observation: The use of an air gap rather than a backflow prevention device was observed for the spray hose at the mop sink.
    Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Dual check valve needed.
  • Plumbing System Maintained in Good Repair
    Observation: Faucet at three compartment sink is leaking.
    Correction: Repair the faucet to stop the leak.
03/17/2016Routine
Well trained staff. Good handwashing and barehand contact prevention.
Good temperatures and following of time control policy.
Reviewed temperature log book. Good monitoring and recording of temperatures. This is an important part of your operation to assure food safety.
No violation noted during this evaluation.		09/19/2015Risk Factor
Good handwashing and barehand contact prevention observed. Discussed handwashing and glove use.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The exterior and interior of the deep fryers, the oven next to the deep fryers. This equipment line has a heavy build up of grease and food debris.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: The floor drain under the ice machine is slow to drain. It pounded up and gets on the other side of the water divider where it does not drain.
    Correction: Have this drain fixed so that it does not back up.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor on the other side of the wall divider from the ice machine is in need of cleaning as it has been having water pound in this area. Also make sure to sweep the floors under the dry storage shelves at night and check again in the morning to assure there are not any signs of pests.
    Correction: Clean this section of the floor and maintain all floors clean.
03/19/2015Routine
No other violations observed.
Written records of ice machine cleaning schedule in place. Unit being cleaned every 1-2 weeks. Check unit frequently for need of cleaning. Be sure to clean and sanitize, and don't forget to clean the underside of the lid.
Soda nozzles cleaned every night.
Time control stickers being used for veggies.
Be sure to periodically change your sanitizer solution as needed. The more you use your wiping cloths, the more frequently you will need to change the solution. Try to keep the concentration at 50 to 100 parts per million.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The lids on the floor model freezer near the back of the food prep. area are in a state of dis-repair.
    Correction: Repair or replace the lids on this unit.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the inside of the ice machine lid and the upper inside area of the unit was observed to be slightly soiled with accumulations of grime and debris.
    Correction: Clean the inside surface of ice machine at any time when contamination may have occurred, or per manufacturer's specifications.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the storage shelf on the right when entering the dry storage area 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.
09/03/2014Routine
No violations observed.
Glove use very good. Time control with stickers used on lettuce, tomatoes, mayo, tartar sauce (4 hours).
Sanitizer in wiping cloth buckets 100 parts per million (ppm) chlorine.
Sanitizer in 3 compartment sink 100 ppm chlorine.
Very organized operation.
No violation noted during this evaluation.		03/10/2014Risk Factor
No critical violations observed.
Manager Courtney Huff is Serve Safe certified.
Written employee health policy in place.
Time controlled items (lettuce, tomatoes, cheese) being monitored with stickers.
Chlorine sanitizer concentration in 3 compartment sink 1-200 parts per million (ppm).
Chlorine sanitizer concentration in wiping cloth containers 100 ppm.
No violation noted during this evaluation.		09/18/2013Risk Factor
The hand sink has hot water now after the new hot water heating unit was adjusted. Discussed making sure to have the deep fryer cabinets on a regular cleaning schedule.
No violation noted during this evaluation.		03/05/2013Follow-up
Keep a regular cleaning frequency to prevent the build up of grease in the cabinets for the deep fryer. Main issue here is that it is a fire risk.
Have the plumbing checked and corrected to assure hot water at the hand sink. A follow up visit will be made to check the status of this.
Good handwashing and prevention of barehand contact. Gloves where changed and hands washed between tasks.
Good date marking and time labels.
Good monitoring of temperature and maintaining your logs.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside the deep fryer cabinets.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Hot water did not reach the hand sink and the sink was in almost constant use.
    Correction: Have the plumbing for the sink checked as to why the hot water was not reaching the hand sink.
02/20/2013Routine

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