Inspection Report

Business Name
Burger King
Business Address
9154 E MAIN ST MESA AZ 85207
Permit Number
FD-00827
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/8/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed shredded lettuce and cheddar cheese time stamped from 10:28AM, with discard time of 2:28PM ( 20 minutes past discard time). Lettuce and cheese had an internal temperature of 68-72*f and foods were embargoed at time of inspection. Employee, proceeded to refill same container without changing it and restock lettuce with the same batch stored underneath assembly line, that also had an internal temperature of 70*f, with a discard time stamp of 2:28PM . TCS foods are not being discarded within 4 hours and are continuously being used until product is finished, even when stored at room temperature. Discussed importance of labeling all foods and ensuring TCS foods are discarding after 4 hours. Discussed only pulling product in use to prevent confusion of when it must be discarded.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed ice bags available, according to employee ice is bagged on site and sold to customers. Bags did not have information or label- For traceability purposes, please be sure ice bags include Name, address and phone number of where the product was made.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed less than 150 PPM of quat sanitizer in sanitizer buckets. PIC drained and refilled sanitizer bucket at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed dishes stacked wet after sanitation step. Predefined Comment: All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Please stagger dishes, to ensure dishes dry properly.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.