Burger King, 3002 ANDERSON AVE, MANHATTAN, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations |
|---|---|---|
|
Jul 29, 2008 | 2 |
|
Jul 08, 2008 | 3 |
|
May 20, 2008 | 3 |
- Violation descriptions:
- 2-301.14I - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(I) After engaging in other activities that contaminate the hands. - 3-501.16A1 - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or - 4-202.11A1 - (A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; - 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that preventstheir accumulation, decomposition, or the attraction of pests.
- 8-103.12 - If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the LICENSEE shall:
(A) Comply with the HACCP PLANs and procedures that are submitted as specified under § 8-201.14 and APPROVED as a basis for the modification or waiver; and
(B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under ¶¶ 8-201.14(D) and (E) that demonstrate that the following are routinely employed;
(1) Procedures for monitoring the CRITICAL CONTROL POINTS,
(2) Monitoring of the CRITICAL CONTROL POINTS,
(3) Verification of the effectiveness of the operation or process, and
(4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT.
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