GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  DBA Burger King Springfield
Address:  1262 Highway 21 S
City:  SPRINGFIELD Time In:  12 :  30 PM Time Out:  02 :  05 PM
Inspection Date:    10/28/2020   CFSM:   Tamara Wilkenson 09/28/2023
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000243
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

92
Grade

A
Date

03/06/20
Prior Score

86
Grade

B
Date

10/08/19
CURRENT SCORE CURRENT GRADE
 
78
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Lisa McMillian Date:   10/28/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
DBA Burger King Springfield		 Permit #
FSP-051-000243		 Date
10/28/2020
Address
1262 HIGHWAY 21 S 		City/State
SPRINGFIELD GA		 Zipcode
31329
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Reach In Cooler, Dairy, Coffee with dairy added already 41.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, Half and Half 40.0 ° F Cooling, Main Kitchen, Walk in Cooler, Pork, Sausage Patties after placed on ice bath at 1:55p 50.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Pork, Sausage patties tightly wrapped 11am-12:30 65.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, Cored at 11am and placed in walk in cooler in card 50.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Shredded Lettuce 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Sliced Cheddar 41.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.07(3)(b)] Hand sink in back of facility did not have paper towels...PIC had employee replace  Corrected On-Site.  Repeat Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed mold growing on the baffle of the ice machine; CA Manager is pulling baffle and sending to the 3 compartment sink

Also, observed washed and cored tomatoes in walk in cooler stored in cardboard box which is not a container that can be cleaned and sanitized. PIC pulled to re wash tomatoes and replace in sanitized container  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed peroxide stored in open bucket next to TPH foods such as Tomatoes and cheese. Pick moved food away from open container by two feet or more of separation.  Corrected On-Site.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed sausage patties tightly wrapped in plastic wrap in walk in cooler that was placed in cooler at 11am and at 12:30pm it was temped at 65F. At an hour and a half into cooling the temperature of the food was below 70F but was not being cooled properly...ice bath was discussed with the PIC. PIC removed food and placed on ice bath and placed food on ice bath back in walk in cooler  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed hair that is not properly restrained by manager over half inch and no restraint used.  New Violation.
17B Violation of Code: [511-6-1.06(5)(r),(s)] Observed cardboard boxes of refuse stored at back door...has not been removed during the duration of the inspection.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] clean the facility on a routine basis to maintain and improve the cleanliness of the facility and equipment. The facility has evidently not been cleaning according to cleaning schedule. The facility is short staffed at this time but does need to make cleaning a priority.

1. Observed paint chipping from the rusted metal coving at the mop sink. Please replace this rusted metal as the paint is not working as e long term corrective action.

2. Clean floors behind equipment on a more regular basis such as the accumulation of food debris and mold on wall behind the three compartment sink.

3. Clean vents and ice machine bin more regularly. Mold is beginning to grow on each...PIC pull baffle to clean small amount of mold in ice bin.

4. Spills on inside of coolers and on floors as well as on tops of equipment.

5. Partition needed at hand sink in front drive thru to prevent cross contamination. Replace before next routine.

6. Broken light shield in walk in freezer...replace before next routine.

7. Lights are not operational in dry storage. replace before the next routine.  Repeat Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Jacket on top of single use food "to go" bags and kids meal toys instead of in the office  New Violation.
Remarks Onions stored on box near office at tankless water heater.

TPH had 3pm for changing items and had policy from corporate
Person in Charge (Signature)    Date: 10/28/2020
Inspector (Signature) Alena Aviles Date: 10/28/2020