BURGER KING #1114

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

Code 5.1(S)(2)

The restaurant's thermometers aren't working properly, so they can't accurately check food temperatures.

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)

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)

There are gaps or openings in the building that could let insects or rodents get inside.

Code 6.1(M)

Some kitchen equipment is broken, worn out, or not adjusted correctly.

Code 4.4(A)(2)