Premises Information


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Name

BURGER KING #194

Address

560 YOPP ROAD

City/State/ZIP

JACKSONVILLE

28540

Premise Type

1 - Restaurant

County

Onslow

Inspection Date

6/12/2026

Final Score @ Grade

99.50

General Comments

A FBI case was reported to the Health Department and implemented this establishment as the cause. The complainant had consumed hamburger and chicken from this establishment on May 27th, became symptomatic on May 28th, and tested positive for Campylobacter at the Health Department on June 2nd. During today's inspection it was observed that the establishment receives their food from McClane. PIC reported they take temperatures of items that come off the truck and if anything is elevated it is rejected for credit. They reported the chicken and beef come in frozen and are stored frozen until they are cooked. The reach-in freezer next to fryer was maintaining the food at 18F or below. The walk-in freezer had an ambient air temperature of 10F. PIC stated the burgers are cooked above 155F and chicken is cooked above 165F. sausage was cooked in the establishment to 161-167F, eggs cooked to 192F. PIC stated once the items are cooked they are stored in hot holding for 1 hour and discarded after 1 hour for best quality. The items held in hot holding today were above 135F and timers were set. Other items used for sandwiches including cheese, cut tomatoes, and lettuce were held on time as a public health control. Today those items did have time stamps that were accurate and written procedures. PIC stated they discarded the items at the end of the 4 hours. PIC also reported no employees had reported any food borne illnesses or called out within the last month. Today I did not witness any visibly ill employees. The employees were washing hands properly, wearing gloves, had clean outer clothing, and were wearing hair nets. The sanitizer at the 3 compartment sink and in all wet wiping cloth buckets was reading 200ppm for QUAT. Food contact looked very good in the establishment. The only thing I would work on with employees is cooling methods to ensure the tomatoes and lettuce cool quickly to 41F.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Observed lettuce and tomatoes cooling in stacked and tightly covered containers that were 45-57F with 1 hr left to cool. PIC unstacked and vented lids to allow the heat to transfer. CDI
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the dining room. Maintenance technician has been going in and out working on the ac. Please continue working wet pest servicer to gain control over insects.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11(A) Utensils and equipment shall be stored in a clean, dry location. Observed clean utensils stored in a container with debris present in dry storage. PIC moved container to the 3 compartment sink to be washed, rinsed, and sanitized. CDI
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Dumpster on right side is missing a drain plug.