BURGER KING

Dead adult cockroach observed directly on top of the water heater, underneath small metal racks. Dead nymph cockroach observed in a sticky trap behind the safe at the front service counter. *No other evidence of cockroach activity observed* Facility provided pest control service report, conducted by Western Exterminator on 03/02/2026, which noted cockroach activity. [CA] Clean and sanitize area of dead cockroaches. The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Continue working with pest control to abate cockroach presence within facility.

Sliced tomatoes subjected to time as a public health control lacked time labeling while maintained in the upper portion of the prep unit adjacent to the cook-line. Per staff, they had been placed there recently, less than 15 minutes prior. Sliced cheese subjected to time as a public health control observed time labeled for discard at 2PM. Current time of inspection was 4:35PM. Per staff, they had discarded the old cheese at 2PM but had forgotten to replace the time labeling when placing out the new batch at approximately 2:00PM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Sliced tomatoes time labeled for discard at 8:00PM. Sliced cheese re-labeled for discard at 6:00PM.

Ice machine piping drains directly into a floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum 1 inch into a floor sink or other approved type of receptor.

Hand sink in the front left area with a single pedal is capable of outputting water at a maximum of 80F, as measured at the time of inspection. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.