710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Burger King Springfield #156
Food Service Establishment Inspection | Complaint
Observations & Corrective Actions
16: Chicken cooking in fryer temped 151 degrees in center. Complaint recieved about undercooked chicken. A second chicken was dropped with an additional 30s of cook time and temped 198°. All chicken cooked prior to complaint inspection was embargoed from hot holding. PIC is aware that cook times for chicken patties is to be at 3min and 30s moving forward. 3 minutes is not allowing chicken to reach 165+ as required.
20: All items in walk in cooler temped 43-45° Items left in cooler. PIC was notified of elevated temperatures in walk in cooler and was directed to turn down unit. It is possible that elevated temperatures are due to employees being in and out of walk in cooler. Will return to check cold holding temperatures.
22: TPHC is not being properly used for lettuce and tomatoes on line. 2 containers of tomatoes and 4 containers of lettuce were embargoed due to being out of time parameters by 1/2h. Person in charge is allowing multiple containers to sit out of cold holding throughout the day waiting to be used. Moving forward, PIC is to leave all items that are on TPHC in coolers until they are due to be used. Then a time stamp will be applied.
37: Employee beverage stored on prep counter. Store all personal items down and away to prevent contamination.
37: Employee food in walk in cooler stored over establishment products. Store all personal foods and drinks down and away.
39: Wet, soiled wiping cloth was stored outside of sanitizing solution during inspection. Store all wiling cloths in sanitizing solution when not in use to prevent bacteria buildup.
43: Single service drink holders stored in floor in dry storage area. Store all single service items at least 6” off ground to prevent contamination.
47: Grease buildup on hood at burger cooking station.
47: Dust is building in monitors and cords over make line. Cleaning required.
47: Grease buildup on hood over fry station. Cleaning required.
Additional Comments
Complaint received day-of. Complaint stated that lettuce was moldy, chicken patty was undercooked, hair from staff was not restrained, and that no gloves were being used during operations.
Lettuce, toms on prep line were out of TPHC parameters by 1/2h. Lettuce and toms embargoed. Lettuce was in good condition overall. Slight browning to lettuce edges. Lettuce and toms temped 69-74°
Packaging states that chicken is recieved frozen and is uncooked. Chicken cooking in fryer for 3 minutes had a center temperature of 151-155° A second chicken patty was dropped in fryer for 3 min 30s to see if adequate temperatures can be met. Second patty's minimum temperature was 198°
Third complaint on establishment in 6 months.