Checkers Drive-In Rest #265 Degrades its Sanitary Rating

Basic - Wiping cloth sanitizing solution stored on the floor, kitchen next to east takeout window. Removed from floor. **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Hot dogs 120-131°, reheated to 135° commercial processed first time, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 124-125° chicken patty, discarded. **Corrected On-Site**

No Violations Were Observed

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both takeout windows, up in hole. Callback, west drive thru soda fountain soiled, cleaned after they were told.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dimitris Labatos, Rasad, Andrew, Nicholas, Aleah, Lashonda Walters,

Basic - Soil residue build-up on nonfood-contact surface, mop sink.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both takeout windows, up in hole.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. D. Labatos 10/30/2008.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

No Violations Were Observed

Basic - Reach-in cooler gasket torn/in disrepair. Single door cheesecake cooler. Gaskets on order.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51°, American cheese 57° in cooler under table. Moved to walkin, 43°, **Repeat Violation**. Callback inspection: 46° hot dogs, 51° American cheese. Do not use cooler maintains 41° or under, excessive opening.

Basic - Reach-in cooler gasket torn/in disrepair. Single door cheesecake cooler.

Basic - Soiled reach-in cooler gaskets. Burger freezer, cheesecake single door, kitchen, and walkin freezer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, quaternary, cookline.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51°, American cheese 57° in cooler under table. Moved to walkin, 43°, **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 87-92° hot hold wings, nuggets, stop sale

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 87-92° wings, nuggets.

Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. 87-92-° hot hold wings, nuggets, stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 48°, cheese 47° under cooler, cookline, moved to walkin, excessive opening, corrective action taken, 45-46°

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili covered in walkin, uncovered, **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. red, back door. **Repeat Violation**

Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, empty. **Repeat Violation**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, cheese, cheesecake 60, hotdogs 49, opening door to much during peak periods and way to much product in cooler, moved to walkin 43.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, o ppm

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, next to red door.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, red door.

Basic - No copy of latest inspection report available. **Repeat Violation**

Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles.-east and west takeouts window-up inside nozzle.

Critical - Violation: 22-25-1Observed buildup of soiled material on mixer head-shake machine.

Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface-front of ice machiine under cover.

Violation: 51-13-1No Heimlich maneuver sign posted.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-after using register, placed gloves on with no handwashing. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair-walkin freezer

Critical - Observed soiled reach-in cooler gaskets--where frozen burgers are stored.

Critical - Observed soiled reach-in cooler gaskets-single door on eastside.

Critical - Observed soiled reach-in cooler gaskets-Traulsen freezer.

Critical - Observed buildup of slime on soda dispensing nozzles.-east and west takeouts window-up inside nozzle.

Critical - Observed buildup of soiled material on mixer head-shake machine.

Observed build-up of mold-like substance on surface of nonfood-contact surface-front of ice machiine under cover.

Faucet/handle loose from sink in bathroom.

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Hotel and Restaurant license not properly displayed--2011 displayed.

No Heimlich maneuver sign posted.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.Cristi, Ashley.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over french fries in the reach in freezer. Corrected On Site.

Critical - Observed food stored on floor. walk in freezer. Corrected On Site.

Observed employee with no hair restraint.

Observed floor area(s) covered with standing water. clogged drain, cold creations station.

Critical - Please see inspection report for more details.

Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.

Please see inspection report for more details.

Critical - Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to EMPLOYEES during all hours of operation.

Critical - A handwashing lavatory may not be used for purposes other than handwashing.

Any operator of a public food service establishment may establish reasonable rules and regulations for the management of the establishment and its guests and employees; Any rules or regulations established pursuant to this section shall be printed in the English language and posted in a prominent place within such public food service establishment. Such posting shall also include notice that a current copy of this chapter is available in the office for public review.

Critical - Public food service employees must receive training which relates to their assigned duties. Employees who prepare foods must be knowledgeable about safe methods of thawing, cooking, cooling, handling, holding and storing foods. Service personnel must be knowledgeable about safe methods of serving food. Employees who clean equipment and facilities must be knowledgeable about proper cleaning and sanitization methods. Employees responsible for maintaining the premises must be knowledgeable about proper vermin control methods as specified in the Food Code.

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed custumers eating on the outside dining area (9 tables with 4 seats each one)

Critical - Violation: 53B-07-1Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the sandwich station. Corrected On Site. implemented Time Control Procedure.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread. Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. dumpster pad. Repeat Violation.

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

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

Critical - Observed unlabeled spray bottle.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed custumers eating on the outside dining area (9 tables with 4 seats each one)

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.

Critical - OBSERVED HOT DOGS AND CREAM CHEESE FILLING AT 51 DEGREES FAHRENHEIT.

Critical - OBSERVED FRONT LINE REACHIN COOLER UNABLE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE: 51 DEGREES FAHRENHEIT RECORDED.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese, hotdogs, cheesecake filing in frontline reach in cooler. Corrected On Site. moved to the walk in cooler.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frontline reach in cooler. Potentially hazardous food must not be held in this unit until proper temperature can be maintained

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. dumpster pad

Violation: 33-11-1Missing drain plug at dumpster.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese, hotdogs, cheesecake filing in frontline reach in cooler. Corrected On Site. moved to the walk in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frontline reach in cooler. Potentially hazardous food must not be held in this unit until proper temperature can be maintained

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink

Critical - Observed employee improperly washing hands. with the sanitizer on the 3 compartment sink.

Observed single-service articles stored without protection from contamination. not inverted.

Critical - Vacuum breaker mising at hose bibb. dumpster pad

Critical - Hand sink missing in food preparation room or area. next to shake machine.

Observed cardboard box used as garbage container. Corrected On Site.

Missing drain plug at dumpster.

No plan review submitted and renovations in progress. the handsink next to the door has been removed. Plans must be submitted for aproval with this division, otherwise the handsink must be reinstalled

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC.

Critical - No handwashing sign provided at a handsink used by food employees. prep area next to door. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. prep area. Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area.

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

Observed equipment in poor repair. RIC door.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed gaskets/seals on cold holding unit in poor repair. RIC, RIF.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, ham, roastbeef in RIC, less than 4 h according to Mgr.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wipping cloths.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in freezer gaskets.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only.

Critical - Hot water not provided/shut off at employee hand wash sink. kitchen

Missing drain plug at dumpster.

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

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

Observed attached equipment soiled with accumulated dust. fan covers in WIC.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed encrusted, soiled material on slicer.

Observed equipment in poor repair. Door of RIC in disrepair

Critical - Observed food stored on floor. Onions in kitchen.

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

Observed grease on the ground and/or pad around grease receptacle.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed open dumpster lid. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chili in WIC.

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets.

Plumbing system in disrepair.Hot water handle at handsink in kitchen .

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