BURGER KING #17171 receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the ice machine in the back has a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the ice machine in the back has a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the in-use sanitizer buckets on the food line were below the minimum concentration for Quat sanitizer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge remade the buckets so that they were within the proper concentration for Quat Sanitizer.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed that the in-use sanitizer buckets on the food line were below the minimum concentration for Quat sanitizer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge remade the buckets so that they were within the proper concentration for Quat Sanitizer.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Cold holding

   Item 6-1A ↗

   Observed three packages of American cheese, two packages of ham slices, one container of cream, and one container of cream coffee that were being higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The American cheese, ham slices, cream and cream coffee were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed three packages of American cheese, two packages of ham slices, one container of cream, and one container of cream coffee that were being higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The American cheese, ham slices, cream and cream coffee were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Cooling time and temperature

   Item 6-1C ↗

   Observed 3 full containers of cut tomatoes that did not reach 41 degrees within four hours of preparation.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The containers of cut tomatoes were discarded.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed 3 full containers of cut tomatoes that did not reach 41 degrees within four hours of preparation.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The containers of cut tomatoes were discarded.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
5. 05

   Cooling methods and equipment

   Item 11A ↗

   Observed tomatoes that were cooling that were stacked and completely sealed not allowing any air movement for proper cooling. Also observed prepped lettuce containers that were cooling that were sealed and stacked.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The facility was…

   Inspector’s full note +

   Code .04(6)(e)

   Observed tomatoes that were cooling that were stacked and completely sealed not allowing any air movement for proper cooling. Also observed prepped lettuce containers that were cooling that were sealed and stacked.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The facility was informed of the proper cooling methods including, rapid cooling in the freezer, cooling on ice, or cooling unstacked with the lids slightly ajar.//

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
6. 06

   Personal cleanliness

   Item 12B ↗

   Observed the employee working on the food prep line did not have a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard net. //

   Inspector’s full note +

   Code .03(5)(j)

   Observed the employee working on the food prep line did not have a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard net. //

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
7. 07

   Warewashing facilities and test strips

   Item 15B ↗

   Observed that the facility does not have a temperature measuring device for the dishwasher.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   Observed that the facility does not have a temperature measuring device for the dishwasher.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.