Burger King No. 3531
PASSFriday, March 28, 2014 at 1:59 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
this estb. uses the 3 bay sink for washing & prep of salad ingredients- PROVIDE a seperate FOOD PREP sink for this purpose - ( if located next to 3 bay sink PROVIDE a splash guard / shield between prep sink & warewashing sink-
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-203.11
Number Convenient
this estb. has one handsink / handwashing station located at back / rear right of kitchen- located near 3 baysink area - has NO HANDWASHING STATION at front counter area at " Taylor " soft serve & drinks & ice bin stations - sink in rear is too far away for proper handwashing for staff working this drink station -- PROVIDE handsink at drinks location -NOTE : PRIOR TO INSTALLING SINKS - DO PLAN REVIEW WITH HEALTH DEPT - to insure proper locations-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
8303.20- provide all Health permits required for this operation ---------@ 1010 mass ave 4th floor Health Dept--
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-603.11
Consumer Advisories
POST ON MENU BOARDS ( including drive-thru menu ) the ALLERGY AWARENESS NOTICE - to read --BEFORE PLACING YOUR ORDER PLEASE INFORM YOUR SERVER IF A PERSON IN YOUR PARTY HAS A FOOD ALLERGY-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.