Burger King
FAILTuesday, June 15, 2021 at 5:58 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The walk-in refrigerator is running warm; lettuce 55F milk 58F. Provide proper cold holding of 41F or below (the compressor was just replaced and might not have been adjusted correctly because once the temperature was turned down the refrigerator temperature seemed to drop. The manager discarded all the tcs items that were in the refrigerator and will monitor the temperature before putting anything in it)
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.