GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
Burger King
Address:
1065 S Lewis ST
City:
Metter
Time In:
01
:
45
PM
Time Out:
02
:
45
PM
Inspection Date:
09/11/2023
CFSM:
Carrie Anderson
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
021000361
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
94
Grade
A
Date
03/14/23
Prior Score
93
Grade
A
Date
09/06/22
CURRENT SCORE
CURRENT GRADE
74
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Carrie Anderson
Date: 09/11/2023
Inspector (Signature)
Follow-up:
YESNO
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 Burger King
Permit # 021000361
Date 09/11/2023
Address
1065 S LEWIS ST
City/State METTER GA
Zipcode 30439
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cold Holding, , Walk in Cooler, Deli Meat, ham
51.0 ° F
Cold Holding, , Walk in Cooler, Cheese,
44.0 ° F
Cold Holding, , Walk in Cooler, Tomatoes,
46.0 ° F
Cold Holding, , Walk in Cooler, Ambient,
39.0 ° F
Cold Holding, , Prep Top Cooler, Cheese,
39.0 ° F
Hot Holding, , , Hamburger,
178.0 ° F
Hot Holding, , , Chicken, crispy
155.0 ° F
Hot Holding, , , Chicken, nugget
180.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B
Violation of Code: [511-6-1.03(5)(j)1&2]
Observed food handler drink from personal cup from home without a straw. CA Employees must drink from cups with a lid and straw. New Violation.
4-2A
Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed biscuits uncovered in the walk in freezer, cheese uncovered in the prep top cooler, and carton of dairy product open in walk in cooler. New Violation.
4-2B
Violation of Code: [511-6-1.05(7)(b)]
Observed organic matter on the inside flap of the ice machine and organic matter in the soda nozzles at drive thru and in the lobby. CA Soda nozzles must be cleaned and sanitized everyday. Repeat Violation.
6-1A
Violation of Code: [511-6-1.04(6)(f)]
Observed ham, cheese, and tomatoes holding in the walk in cooler higher than 41 degrees F. COS Foods discarded Corrected On-Site. New Violation.
12B
Violation of Code: [511-6-1.03(5)(g)]
Observed food handler at chicken/fry station with a bracelet on New Violation.
17D
Violation of Code: [511-6-1.07(4)(b)]
Observed employee Reese peanut butter cup in the walk in freezer. New Violation.
18
Violation of Code: [511-6-1.07(5)(k)]
Observed abundance of flies in the kitchen and a roach in a piece of equipment that the door won't close. New Violation.