RESTAURANT BRANDS INTERNATIONAL Inspection – November 16, 2023

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer- rice 111F, soup 122F, gravy 105F. Chef pulled items to reheat. Recheck- gravy 169F, rice 167F, soup 174F. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Intermediate 1

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing.2 hand wash sinks in main kitchen are being used as a dump sink with evidence of food debris.

Basic 5

#1Basic36-34-5

Basic – Ceiling vent near dish machine has heavy condensation and surrounding ceiling tile with stains.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable at Burger King side. **Repeat Violation**

Repeat Violation

#4Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon left in covered pico stored in walk in cooler.

#5Basic08B-12-5

Basic – Stored food not covered.prepped chicken quesadilla and cut melon stored in walk in cooler not covered. Potato soup stored in walk in freezer not covered.

Florida Food Watch