Checkers Drive In Rest #256 Improves its Sanitary Rating

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm Operator connected a new bottle of sanitizer and set up the sink at 200ppm **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Hot dogs and beef patties from last night 3am between 59°F and 62°F. See stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at prep line between 48°F and 52°F added ice to cool cheese down to 41°F.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken wings 117°F, Operator reheated wings to 165°F for hot holding. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Hot dogs and beef patties.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 51°F, cheesecake 47°F, blue cheese dressing 51°F, all items came from walk in cooler ( walk in cooler 39°F) less than one hour ago stated prep cook. Cheese was put on ice and the other items were moved back in to walk in cooler **Corrective Action Taken**

Intermediate - Reach-in cooler at prep line at 51°F not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Operator called for repair yesterday part was not available he is coming back today before lunch to repair unit. All items inside unit were moved into walk in cooler and the cheese was placed on ice. **Corrective Action Taken**

Basic - Floor area(s) covered with standing water at east side ok kitchen.

Basic - Gaskets with slimy/mold-like build-up at ice machine in the front.

Basic - In-use knife/knives stored in cracks between pieces of equipment in prep area, Manager removed knife **Corrected On-Site**

Basic - Water draining onto floor surface from three compartment sink.placed a big pan with water in sink to replace in sink rinse. **Corrective Action Taken**

High Priority - Cooked hot dogs hot held at less than 135 degrees Fahrenheit, at 121°F, due to equipment turned off. Manager reheated hot dog to 165°F for hot holding at 135°F or above and turned hot holding equipment on. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.chicken was just put out, Manager time marked chicken. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer containers were filled up in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of entrance. Manager filled dispenser **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of entrance to kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Timed items at cook line have no written procedures available

No Violations Were Observed

Basic - Nonfood-contact equipment in poor repair. Walk in cooler at 50°F. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Hot Dogs 49°F, blue Cheese 49°F,cut Lettuce 49°F, cut Tomatoes 49°F,in walk in cooler. Added ice to bring temperature down. **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm , employee added 2 more bags of sanitizer level is now 200 ppm **Corrected On-Site** **Warning**

Intermediate - Handwash sink does not have enough hot water pressure to properly wash hands. **Warning**

Basic - Employee beverage container in ice machine/ice bin. Water bottle in bin. **Corrected On-Site**

Basic - Equipment in poor repair. Cooler at prep area at an ambient temperature of 50°F.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator at prep line.

High Priority - 2 Small flying insects inside ice bin.

High Priority - Cheese cold held at greater than 41 degrees Fahrenheit. 50°F added ice to cool down at cooler at prep area.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes 50°F in flip top cooler at prep area added ice to cool down.

High Priority - Hot dogs cold held at greater than 41 degrees Fahrenheit 50°F under prep counter.added ice to cool down.

High Priority - Live, small flying insects in food preparation area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cream cheese 53°F, over night. See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

No Violations Were Observed

Basic - Build-up of grease on nonfood-contact surface. Under grill equipment next to buckets. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. On top of cove moldings. Behind hand wash sinks. Along walls at take out windows. **Warning**

Basic - Ceiling tile in disrepair. **Warning**

Basic - Ceiling tile missing. **Warning**

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Warning**

Basic - Cove molding at floor/wall juncture broken/missing.next to entrance door **Warning**

Basic - Equipment in poor repair.ice machine missing side cover **Warning**

Basic - Floor area(s) covered with standing water.at take out window **Warning**

Basic - Hole in wall.behind ice machine **Warning**

Basic - Stored food not covered in chest freezer.hamburger Patties **Warning**

Basic - Two container of shakes stored on floor in walk-in cooler. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

High Priority - Live flies in kitchen. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken and wings 102° F, hamburger Patties 97°F. **Warning**

High Priority - Roach activity present as evidenced by live roaches found.12 live roaches behind plastic wall panels between entrance door and take out window. 3 live roaches inside clean plastic dishes next to entrance door at ice cream equipment.2 live roaches behind ice cream machine.m4 live roaches on the floor behind and underneath ice cream machine. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chilly in walk in cooler. **Warning**

Basic - Cove molding at floor/wall juncture broken/missing.next to entrance door **Warning**

Basic - Equipment in poor repair.ice machine missing side cover **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. At west window and along east side.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At to go window. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. Under ice machine and in front of west window.

Basic - Floor soiled/has accumulation of debris. Throughout facility.

Basic - Floor tiles missing. Floor tiles loose with accumulated water underneath.

Basic - Food debris accumulated on kitchen floor.under ice machine , behind registers under cooking equipment.

Basic - Food stored on floor. Chocolate and vanilla shake mix uncovered on floor in walk in cooler. **Corrected On-Site**

Basic - Objectionable odor in establishment.

Basic - Stored food not covered in walk-in cooler. Vanilla and chocolate shake mix uncovered under onions. **Corrected On-Site**

Basic - Wall soiled with accumulated food debris.Along east side.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Live, small flying insects in food preparation area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any hand wash sink in kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chilly and cooked beef in walk in cooler.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.Hot Dogs in reach in cooler at 49FAdded ice . **Corrected On-Site**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - Employee used handwash sink as a dump sink. Discarded ice cubes

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. bucket in kitchen handwash sink. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. bathroom used by employees.

Critical - Observed toxic item improperly stored. sanitizer buckets on top of freezer (freezer opens on top) on cookline. Corrected On Site.

Wet mop not hung to dry.

Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. onions at 108 degrees in hot hokding unit.Corrected On Site.

Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. chicken wings at 122 degrees at hot holding drawer. Corrected On Site.

In-use ice scoop stored on soiled surface between uses. storage container soiled at ice machine .

Hood filter not tight fitting or sealing .

Wiping cloth chlorine sanitizing solution not at proper minimum strength. o ppm chlorine .

Build-up of debris, dust or dirt on nonfood-contact surface. ice scoop storage container soiled at ice machine

Gasket soiled with slimy/mold-like build-up. cookline cooler.

Hole in wall. inside walkin cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 129 degrees at hot holding drawer. Corrected On Site. increased heat.

Critical - Observed uncovered food in holding unit/dry storage area. fish filets at walkin freezer . Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop stored on dirty container . Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.

Observed nonfood-contact equipment in poor repair, interior of TRAULSEN freezer in disrepair .

Observed build-up of mold-like substance on surface of nonfood-contact surface. ice scoop holder at soda machine . Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. at handwash sink by exit door.Corrected On Site.

Observed gaskets with slimy/mold-like build-up. prepline cooler and TRAULSEN freezer .

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed floor and wall junctures not coved. missing cove tile in drive thru area.

Observed wall in disrepair. inside walkin cooler.

Observed wall soiled with accumulated black debris in dishwashing area. Corrected On Site.

No Heimlich maneuver sign posted.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. onion rings at cookline . Corrected On Site.

Nonfood-contact equipment not designed and constructed in a manner that would prevent cross contamination. no splashguard between handwash sink and food storage shelving , splashing observed .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer by cookline soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler.

Observed gaskets with slimy/mold-like build-up. Traulsen cooler by drive thru.

Observed leaking pipe at plumbing fixture. AC unit leaking at walkin freezer.

Critical - Handwashing cleanser lacking at handwashing lavatory. by ice cream machine .

Observed personal care item stored with food. cellphones and keys stored with bread.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers at 62 degrees at walkin cooler. Corrected On Site. volutarily discarded .

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over fish and raw fish over oreos at walkin freezer . Corrected On Site.

Observed nonfood-contact equipment in poor repair, lid to cinnamon container broken. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Observed gaskets soiled at prep area cooler

Critical - Hand sink missing in food preparation room or area. handwash sink removed by operator in food prep area. This violation must be corrected by : 9/29/10.

Observed hole in wall. walkin cooler

No plan review submitted and renovations in progress. existing handwash sink removed from food prep area.This violation must be corrected by : 9/29/10.

Critical - Hand wash sink lacking proper hand drying provisions. by cookline

Critical - Hand wash sink lacking proper hand drying provisions. restroom

Critical - Handwashing cleanser lacking at handwashing lavatory. near 3 compartment sink

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. condiment container

Lights missing the proper shield, sleeve coatings or covers. walkin freezer

Observed top of ice machine soiled.

Critical - Working containers of food removed from original container not identified by common name. condiment container

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. about 20 degrees

Critical - Handwash sink not accessible for employee use at all times.obstructed by boxes in kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. by prep area

Critical - Observed excessive buildup of slime on soda dispensing nozzles.

Critical - Observed food stored on floor. walkin freezer buns, alaskan pollock

Critical - Observed handwash sink used for purposes other than handwashing. storing lid inside at cookline

Observed nonfood-contact equipment in poor repair, rusted shelving at true freezer by drive thruRepeat Violation.

Observed personal care item stored with food. purse in prep areaRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs and cooked beef patties at walkin cooler. Corrected On Site.

Observed reach-in freezer r gasket torn/in disrepair. at true freezer by drive thruRepeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef patties , cheese, hotdogs Repeat Violation.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee rr.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.employee rr

Observed build-up of grease on nonfood-contact surface.exterrior side of grill

Critical - Observed buildup of soiled material on racks in the reach-in cooler.true has rust

Observed gaskets with slimy/mold-like build-up.wic

Observed gaskets/seals on cold holding unit in poor repair.true ric

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.2 wic has hasps on doors.

Observed personal care item stored with food.keys /purse/ prep table

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese wic

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.hot dogs wic

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets .true

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked chicken wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cut onions

Critical - Working containers of food removed from original container not identified by common name.squeeze bottles wic