BURGER KING #3066
2302 N 21 ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/30/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on coffee prep table. Employee removed. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in walk in freezer over sausage patties. Operator removed. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on biscuit warmer. Employee backpack on dry storage shelf next to ketchup. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of onion ring reach in freezer.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on cooks line. Per employee items were put out 10 minutes earlier.
Food safety inspection conducted on 10/30/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses on prep table in kitchen. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: ham 73 F,
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per employee cut lettuce and tomato were put out on cooks line 20 minutes earlier. Operator labeled at time of inspection.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Room mist on cooks line next to onions.
Food safety inspection conducted on 7/15/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).