Burger King #9242

Inspector notes: Observed the automatic sanitizer dispenser in the three-compartment sink dispensing Quat sanitizer measuring at 0 PPM. Staff confirmed dishes had been run through the three-compartment sink today. The person in charge switched out the empty chemical concentrate bottle for a new bottle of chemical concentrate at time of inspection. After servicing the dishwasher, the chemical sanitizer was within range. Staff to routinely test the sanitizer strength on the first cycle of dishes and check chemical fill levels. Reviewed sanitizer concentration requirements. the

Inspector notes: Observed "keep-refrigerated" TCS foods cold holding above 41°F in the small refrigerator unit by the drive-thru (see embargo). The unit measured 48.5°F on the min/max. Thermometers were calibrated onsite with staff. Alerted manager who put a work order in for the small cold holding unit. Staff plan to use an ice bath for Time Temperature Control for Safety (TCS) products during rushes until the unit is able to maintain foods below 41°F. Discussed the importance of routinely checking the temperatures of cold holding units. A reinspection on the unit will occur within 10 days