Update: A local geek named Stephen Becker has created a food-inspection map called Dinegerous showing food-inspection scores at restaurants across the city.

The PI.com's Casey McNerthney reports that Washington State health officials have uncovered a "disturbing trend" of Burger King restaurants undercooking hamburgers across the state.

Inspections found undercooked patties of all sized, workers who didn't know how to take final cook temperatures of burgers, "assuming that the brief microwave step will 'remedy' any undercooking issues."

French wrote that because of the actions, inspectors required corrective actions, including doing cook temperature tests on patties, only letting trained staff work the broilers and submitting daily logs to the local health jurisdiction.

"We are eager to hear how Burger King will solve these serious food safety concerns," he wrote. "The minimum outcome must be fully cooked foods, trained staff to assure this, and equipment that is reliable and easy to operate."

I'm all for "undercooking" quality beef---in my definition, that's beef from cows that were raised humanely, pastured, and grass-fed without the use of hormones or antibiotics---but given Burger King's history of using factory-farmed beef so full of pathogens it has to be injected with ammonia, I'm glad to see the state cracking down on the fast-food company.