Burger King #9299 - McKinleyville

1645 Heartwood DR, McKinleyville

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Burger King #9299 - McKinleyville! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Burger King #9299 - McKinleyville!!”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Burger King #9299 - McKinleyville! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed employee assembling burgers answer the phone and then fail to discard their gloves and wash their hands before resuming food prep. Inspector intervened and instructed employee to discard gloves and wash hands. Observed employee wash their hands correctly. COS. Always remove gloves at end of a task or when interrupted. Wash hands prior to donning gloves. Train staff in CalCode handwashing requirements. See regulation description above.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

09. Time as public health control; procedures and records.

Conditions Observed: Observed foods held at ambient temperature lacked time-marking. Tomato, lettuce, cheese, and sauce were discarded. Provide this office with a copy of your Time as Public Health Control (TPHC) procedures. Ensure that all TPHC foods are labeled with the point in time at which those foods shall be discarded. This violation requires a reinspection on/after 2/5/2020.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

22. Hot and Cold Water Available

Conditions Observed: Measured water at the handwashing sink to 80 F. Adjust/service/repair to deliver warm water at 100 to 108 F.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

28. Food separated and protected.

Conditions Observed: Observed fro-yo uncovered in hopper. Fro-yo was discarded. Keep foods covered at all times.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive food debris, build-up, and general refuse throughout the facility. Maintain all surface tidy. Please clean the following surfaces: top of ice machine, shelves and interior of soda cabinet by drive-thru, floor in dry storage area, floor below self-service counter in seating area, interior of 2-door cabinet between freezer and cook-line. This violation requires a reinpsection on/after 2/5/2020. See notes below.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed freezer resting on wood pallet; freezer appears to be sagging in the center. Repair or replace freezer to be in good working condition.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Burger King #9299 - McKinleyville! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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