Inspection Information | Facility Name: | Burger King Restaurant #585 |
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Facility Type: | Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Standard |
Inspection date: | 02-December-2013 |
No violations were documented at the time of inspection. |
Comments |
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3.2 (Critical Violation) The temperature of fish in a hot hold is below 135F. Temperatures between 135F-41F promote the growth of pathogens. Always hold foods hot above 135F. Corrected: This food has been discarded, and the hot hold unit is now holding a |