BURGER KING, 501 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 08, 2014 | Routine | 0 | 6 | Details / Comments |
|
Jan 08, 2014 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Sep 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 29, 2013 | Routine | 1 | 0 | Details / Comments |
|
May 03, 2013 | Routine | 2 | 0 | Details / Comments |
|
Feb 22, 2012 | Routine | 2 | 1 | Details / Comments |
May 08, 2014 (Routine)
Violations:
- Utensils, equipment & linens: properly stored, dried, & handled
Food contact surfaces stored under the drain line of the hand washing sink, and also they have exposed to splash from hand washing sink. Removed. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use items such as plastic lids for soda cups stored improperly (face up and uncovered). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Non food contact surface (spray hose) not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Standing water observed on floor by the hand washing sink area. Cleaned at visit. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Missing wall and cove base tiles observed at the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 113.0F |
| Hot Water (Handwashing Sink - produce section) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hamburger cooked (Hot Holding Unit) (Hot Holding) | 157.0F |
| Fish (Hot Holding Unit) (Hot Holding) | 143.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 152.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Egg Mix (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Walk-in Freezer) | 0.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Jan 08, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not accessible to at all times. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
Certified Food Manager Jamie T. Proctor FS#5534 expire 2-15-16.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| Tomatoes sliced | 59.0F |
| Mayonnaise | 47.0F |
| Cheese | 45.0F |
| Fish | 163.0F |
| Chicken | 159.0F |
| Chicken McNuggets | 96.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Hamburger patty | 174.0F |
Sep 05, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 15.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Aug 29, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT. INCREASE PEST CONTROL MEASURES IN ORDER TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ITEM MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHEMT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 34.7F |
| (Reach-in Freezer) (Cold Holding) | 7.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.8F |
| (Freezer - walk-in) (Cold Holding) | 8.0F |
| Hamburger cooked (Hot Holding Unit) (Hot Holding) | 165.0F |
| Fries (Hot Holding Unit) (Hot Holding) | 173.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 147.9F |
May 03, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| Beef (Hot Holding) | 161.3F |
| Eggs (Hot Holding) | 146.0F |
| Sausage (Hot Holding) | 155.0F |
| Chicken (Hot Holding) | 161.0F |
| (Hot Holding) | 140.0F |
| Chicken (Hot Holding) | 156.0F |
| (Hot Holding Unit) | 140.0F |
Feb 22, 2012 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor not free of spillage. (Corrected On Site)
Certified Food Manager - Curtis Ward FS#38939 expire 4-9-12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR AT (202)442-5928.
| Temperatures | |
| Hamburger patty | 140.0F |
| Chicken Nuggets | 146.0F |
| Chicken grilled | 158.0F |
| Fish | 149.0F |
| Hamburger cooked | 167.0F |
| Cheese | 40.0F |
| Mayonnaise | 80.0F |
| Tomatoes sliced | 40.0F |
| (Reach-in Freezer) | -9.0F |
| (Refrigerator - reach-in) | 34.0F |
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