BURGER KING #1114

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

6.2(J) - Ventilation - mechanical

Code 6.2(J)

3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Code 3.4(I)(1)

6.1(M) - Outer Openings - Protected

Code 6.1(M)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

5.1(S)(1) - Plumbing System- Maintained in Good Repair

Code 5.1(S)(1)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)