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Business Info

Restaurant: BURGER KING 4753
Address: 7702 Sawmill Rd, Dublin, OH 43017
Total inspections: 13
Last inspection: Jun 6, 2012

Score
(the higher the better)
93

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Violation descriptions and comments

PERSON IN CHARGE: JOHN, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JOHN, MANAGER

EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations. Ill employees are not permitted to work.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
Observed employees with proper hair restraints and using single use gloves.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is ServSafe Certified in Food Safety and demonstrated knowledge by responding to food safety questions regarding the operation
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Using proper cooking temperatures
Observed hot foods are being held at 135 F and cold foods are being held at 41 F
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready to eat time temperature control for safety (TCS) foods are date marked and discarded when required.
When time is used as a public health control the procedure is approved by

RETURN TRIP TO FACILITY TO PICK-UP PAPER CASE LEFT BEHIND AT INSPECTION.

PERSON IN CHARGE: JERRED, GENERAL MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: JERRED, GM
EMPLOYEE HEALTH
Management is aware and has a policy regarding employee health situations.
PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees using single-use gloves while handling ready-to-eat food products.
PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
THAWING
Foods are thawed under refrigeration.
COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required. Observed proper time stamps / discard times for time in lieu of temperature products..
PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination

PERSON IN CHARGE: KARA, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: KARA, MANAGER
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed employees with proper hair restraints.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employee with single-use gloves while handling hamburger buns.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe Certified in Food Safety.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required. Observed discard times at TCS foods held at time in lieu of temperature.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination during storage, preparation, & display.

PERSON IN CHARGE: SHARON, MANAGER
- ARRIVED TO FACILITY AND DISCUSSED ANONYMOUS COMPLAINT WITH MANAGER.
- MANAGER WAS UNAWARE OF ABOVE COMPLAINT. NO CUSTOMERS REPORTED ABOVE INCIDENT TO FACILITY.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED FOOD PREP SURFACES CLEAN AND FREE FROM FOOD SOILS AND RESIDUES.
- OBSERVED UNCOVERED FOOD PRODUCTS AT FACILITY PREP TOP WITH POTENTIAL RISK FOR CONTAMINATION.
- OBSERVED NO FOREIGN OBJECTS OR CONTAMINATES IN OPEN FOOD CONTAINERS AT PREP TOP.
- OBSERVED EMPLOYEES WITH PROPER HAIR RESTRAINTS AND USING SINGLE-USE GLOVES AT TIME OF COMPLAINT INVESTIGATION.
- PROVIDED CPH HANDOUT "NO BHC" FOR MANAGER TO REVIEW / EDUCATE WITH EMPLOYEES.
- AT TIME OF COMPLAINT INVESTIGATION, OBSERVED NO EMPLOYEES USING BARE HAND CONTACT WITH READY-TO-EAT FOODS; OR RETRIEVING FOREIGN OBJECTS FROM FOOD PRODUCT CONTAINERS (I.E, ONIONS).
- CLOSED OUT ANONYMOUS COMPLAINT INVESTIGATION.
- NO FURTHER FOLLOW-UP.

PERSON IN CHARGE: BUTCH, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE
- SIGNAGE WAS MOVED FROM INSIDE WINDOW TO DISPLAY AT OUTSIDE FACILITY WINDOW. ABATED.
- FACILITY HAS PURCHASED PREP SINK AND WILL BE INSTALLING SOON.

PERSON IN CHARGE: BUTCH, MANAGER
II. PERSONNEL CLEANLINESS
At time of inspection, observed open employee beverage stored at front food contact surface. Food employees shall eat, and drink only in designated areas. Employees must drink from only covered beverages with a lid / straw to protect food contact surfaces from the risk of contamination. Beverage container was properly discarded in trash during inspection and abated during inspection.
XII. CHEMICAL
At time of inspection, observed wet wiping cloth buckets stored on food contact shelving beside single-use articles with risk for potential contamination. Educated and discussed with Manager to keep chemicals separate from food and single-use articles. Manager abated during inspection by separating buckets and single-use articles. Toxic materials must be properly identified and stored. Facility shall monitor 3-comp sink and wet wiping cloth sanitizer concentration(s) and provide 50 ppm chlorine sanitizer.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Do not block handsinks.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Employees with nail polish or artificial nails shall wear single-use gloves

ON SITE CONSULTATION TO DELIVER COPY OF PLAN REVIEW APPLICATION. FROM RECENT INSPECTION AT FACILITY - FACILITY PLANS TO INSTALL PREP SINK AND WILL HAVE TO RELOCATE 3-COMP SINK, ETC. PER C. KAMM - COMPLETE LAYOUT AND RETURN TO COLUMBUS PUBLIC HEALTH. NO REMODEL FEE - SUBMIT PLANS ONLY.

PIC- Carri and Dan
Critical violation noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Carrie and Dan
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable. Facility is properly using time in lieu on their foods.
Protection from contamination (-) Observed the ice machine plumbing on the soda machine was not properly air gapped. Corrected.
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated. Temperature devices were available.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants