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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | Burger King #21222 | Food Service Establishment Inspection | Routine

Burger King #21222

2407 New Salem Hwy Murfreesboro, TN 37128

Food Service Establishment Inspection | Routine

October 29, 2024 | View Original Inspection PDF
Score & Grade: 93 Grade:
Observations & Corrective Actions

19: Cooked beef patties in output tray of automatic burger oven temp below 135F. Pic stated oven does not have warmer system to apply heat to freshly cooked burgers. Observed inout chute loaded with stack of raw frozen patties which sift into machine slowly one at a time, cooked patties dispensed into tray once cooked. Freshly cooked patty temps 155F. Cos by pic discarding 3 lbs due to not being able to reheat patties to 165F for hot holding in hot holding trays. All hot tcs foods must be held at 135F or higher.

42: Several clear pans stacked wet nested on drying rack

53: Fan blade covers in wic have significant dust build up

Additional Comments

No comments

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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