Burger King #9370 (Leavells), 10461 Hilltop Plaza Way, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King #9370 (Leavells)
Address: 10461 Hilltop Plaza Way, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 540 845-4141
Total inspections: 4
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Discussed with the Person-in Charge:
Will be changing to Kay Quat
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer in the WIC and plastic holding tray near the 3 compartment sink. PIC removed both items to be washed, rinsed, and sanitized.
    Correction: Clean and sanitize these surfaces for food contact.
01/20/2016Risk Factor
No violation noted during this evaluation.09/10/2015Complaint
No violation noted during this evaluation.08/28/2015Complaint
Discussed the following with the Person in Charge:
1. PIC inquired about additional measures for fly control. Additional measures were discussed, such as more frequent trash removal. Observed several cardboard boxes stacked by the rear door of the facility. PIC stated dumpster was full this morning and she was unable place the cardboard boxes in the dumpster. Recommend more frequent dumpster trash removal.
2. Inspection was conducted in response to a change of ownership. Facility is in substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure permit is posted where the public can see it.
  • 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 food employee wipe gloves on clothing and return to food preparation. Person in Charge discussed the observation with the employee and he was instructed to remove his gloves and wash his hands.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several lexan pans (used to catch cooked whopper patties as they come out of the grill) were found in clean equipment storage. Pans were relocated for deeper cleaning.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the lid to the veggie wash sink(corrected) and the plastic holders for the mustard and ketchup dispensing bags are noted to have accumulations of grime and debris.
    Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed several gaps along the side of the rear door of the facility.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor in the walk in cooler, and around the carbon dioxide tank next to the mop sink are noted in need of cleaning. Ceiling tiles throughout the kitchen are stained.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
06/30/2015Routine

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