| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/19/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| SB- Prep Cooler | 40 |
| SB- Walk in Cooler | 37 |
| Pop- Cheese Prep Reach in Cooler | 40 |
| Pop- Reach in Cooler | 36 |
| Pop/BK- Walk in Cooler | 38 |
| BK- Reach in Cooler | 34 |
| PH- Reach in Cooler | 31 |
| Ph- Prep Cooler | 34 |
| TA- Back Stock Reach in cooler | 36 |
| TA- Walk in cooler | 42 |
| TA- Sandwich Cooler | 32 |
| TA- Retail Reach in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| S-Meatballs | 161 | |
| S-Sliced Tomatoes | 39 | |
| S-Chicken Salad | 37 | |
| P- Rice | 195 | |
| P- Beans | 165 | |
| P-Mashed Potatoes | 174 | |
| P-Chicken | 174 | |
| BK-Sausage Patty | 163 | |
| BK-Folded Eggs | 181 | |
| BK- Sliced Tomatoes (WIC) | 35 | |
| PH- Meat Pizza | 180 | |
| PH- Pepperoni Pizza | 176 | |
| PH- Sausage balls | 38 | |
| PH- Sliced Peppers | 39 | |
| PH- Shredded Cheese | 37 | |
| PH- Ham Chunks | 36 | |
| TA- Hotdog | 141 | |
| TA- Sausage Biscuit | 148 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink (PH & BK) | 200 | Super San | |||
| Towel Bucket (PH) | 200 | Super San | |||
| Towel Bucket (BK) | 200 | Super San | |||
| 3-Compartment sink (Pop) | 200 | Super San | |||
| Towel Bucket (Pop) | 200 | Super San | |||
| 3-Compartment Sink (SB) | 200 | Super San | |||
| Sanitizer Spray bottle- (SB) | 100 | Sanistation |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 22 Time as a Public Health control | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours | out | PIC for Burger King stated that cut veggies (tomatoes, shredded lettuce, and onions) are removed from refrigeration and left in ambient temperature for 1 hour before beginning the 4 hour hold on stated for their TILT procedure, totaling in a 5-hour TILT procedure. | Times were voluntarily adjusted by PIC to accommodate a 4 hour time hold. | Priority (P) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods | out | Observed signs of handwash water splashing onto the food prep table in Popeyes. | Priority (P) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable | out | Observed missing grout in the flooring around the Popeyes fryers. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||