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Burger King

PASS W/ CONDITIONS

Thursday, February 4, 2021 at 6:57 PM

Address
1200 DORCHESTER AV
Dorchester, MA 02125
Category
FT
Violations
9 total
⚠️ 4 critical
⚠ 2 major
Facility History
80 inspections
36 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P
✓ Corrected

When to Wash (P)

Throughout the inspection I did not observe any staff washing their hands.

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003(D)/3-501.19-P
✓ Corrected

Time as a Public Health Control (P)

Lettuce and tomatoes held at ambient temps 62F lettuce tomatoes 58f @9:30am. no logs to document when supposed to discard- please provide logs

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(D) | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-401.11-P
✓ Corrected

Raw Animal Foods-Cooking (P)

PIC cooked raw hamburger initial temperature was 144 F- Adjusted the grill and cook to 164 F-ok

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.007/7-203.11-P
✓ Corrected

Poisonous or Toxic Material Containers-Container Prohibitions (P)

Ice melts and bottles of chemical solution stored next to food in back storage area-PIC Corrected onsite- Please discontinue storing next to food .

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.007 | FDA Code: Section 7
⚠ MAJOR 590.002(D)/2-103.11-PF
✓ Corrected

(A)-(P) Person-In-Charge-Duties (Pf)

PIC- not performing duties as required. PIC did not know the symptoms and signs of foodborne illness nor the pathogens associated. Burgers not cooked to proper internal temperature. Instruct staff on when and how to wash hands. The PIC could not give me the correct internal temperatures of animal products.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.005/5-205.11-PF
✓ Corrected

Using a Handwashing Sink-Operation and Maintenance (Pf)

Hand wash sink in back of kitchen is not easily accesible to wash hand easily.There's table behind cookline area located in front of sink.- please remove anything that makes it less accible.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.004/4-601.11-C
✓ Corrected

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

In front of cookline area the fryolators are heavily soiled and grease appears to be old. Please clean all cooking equipment and bread toaster machine from debris and soils.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.006/6-501.114-C
✓ Corrected

Maintaining Premises Unnecessary Items and Litter (C)

In storage area in back of restaurant -remove clutter of boxes debris-please organize

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR L1

Post the current PERMIT in a location in the food establishment that is conspicuous to CONSUMERS

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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Tags

🍽️ Fast Food 📍 Dorchester 🚇 Savin Hill (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Handwashing ⚠️ Equipment Maintenance ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department