BURGER KING #1585

There is a problem with the restaurant's plumbing or the trap that catches grease from drains.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

The restaurant's operating permit was either expired or not displayed where customers can see it.

Tools used for cleaning and maintaining the kitchen weren't stored or maintained correctly.

The walls and ceilings are dirty or not being cleaned often enough.

The floors are dirty or not being cleaned often enough.

Trash cans are not properly maintained, covered, or in acceptable condition.

The floors are dirty or not being cleaned often enough.

The restaurant does not have a staff member with a required food safety certification.

Surfaces that don't directly touch food (like shelving or equipment exteriors) were dirty.

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

Gaps, cracks, or unsealed openings in the building were found, which could let in pests or contaminants.

There was no backflow prevention device on the plumbing, meaning contaminated water could potentially flow backward into the clean water supply.

The ice used to keep food cold is being stored or handled in a way that could contaminate it.

The restaurant was not properly tracking how long certain foods had been sitting out at room temperature instead of being refrigerated.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.