Checker's Drive In Rest #317 Improves its Sanitary Rating
1149 S State Road 7
Plantation, FL 33317
;
1149 S State Road 7
Plantation, FL 33317
Basic - - From inspection on 2016-08-12: Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Warning** - From follow-up inspection on 2016-08-15: **Time Extended** - From follow-up inspection on 2016-08-17: **Time Extended**
Basic - - From inspection on 2016-08-12: Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Warning** - From follow-up inspection on 2016-08-15: **Time Extended**
High Priority - - From inspection on 2016-08-12: High Priority - sewage on ground of establishment, by second unused dumpster enclosure. Trickling down between hedges and coconut tree, while settling at the base of a tree. Strong odor. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-08-15: **Time Extended**
Basic - Accumulation of dead or trapped ants in container with bag sauce. **Warning**
Basic - Bowl or other container with no handle used to dispense food, cup used to scoop ice. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. **Warning**
Basic - Floor area(s) covered with standing water by ice machine. **Warning**
Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust, by ice cream machine. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table. **Warning**
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. At takeout window next to straws **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area, kitchen. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went to cooking to the regerster **Warning**
High Priority - sewage on ground of establishment, by second unused dumpster enclosure. Trickling down between hedges and coconut tree, while settling at the base of a tree. Strong odor. **Corrected On-Site** **Warning**
No Violations Were Observed
Basic - Employee with no hair restraint while engaging in food preparation, manager preparing food. Manager placed hair net. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface, between grill and bread toaster.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training provided for 2 employees, establishment has 13 total employees that are not certified food manager's. **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, cut tomatoes and bacon. **Corrected On-Site**
High Priority - COMPLIED
High Priority - COMPLIED
Basic - Employee with no hair restraint while engaging in food preparation, manager preparing food. Manager placed hair net. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface, between grill and bread toaster.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training provided for 2 employees, establishment has 13 total employees that are not certified food manager's. **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, cut tomatoes and bacon. **Corrected On-Site**
No Violations Were Observed
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, moldy.
Basic - Grease accumulated on kitchen floor and/or under cooking equipment under grill.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in walk in cooler.
Basic - No handwashing sign provided at a hand sink used by food employees, in restroom.
Basic - Open dumpster lid.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
High Priority - Food with mold-like growth. 2 pounds 4 oz of hotdog bread.See stop sale.
High Priority - Presence of insects, rodents, or other pests, ants crawling on the wall by drive thru window. **Warning**
High Priority - Rodent activity present as evidenced by rodent 6 fresh rodent droppings found mixed in with pre- packaged condiments by drive thru window in kitchen, on pipe behind fryers, unable to determine amount and whether it is fresh or old due to accessibility . **Warning**
High Priority - Rodent burrow or rodent nesting materials present, pulled down from AC vents in kitchen. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition, 26 pounds of ham burger bread with gnaw marks and eaten. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing, as evident by the amount of cooked beef in hand-wash sink by walk in cooler.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Basic - Bowl or other container with no handle used to dispense food; cup used to scoop ice.
Basic - Ceiling/ceiling tile shows damage or is in disrepair by ice machine.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Open dumpster lid.
Basic - Single-service articles not stored inverted or protected from contamination next to electro freeze machine. **Corrected On-Site** **Repeat Violation**
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by mop sink.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, cut tomatoes covered in walk-in cooler 48°f front end time, after 30 minutes 47°f. Operator take corrective action and move to walk-in freezer.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink by dishwashing area.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, next to ice machine. **Repeat Violation**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. **Corrected On-Site** **Repeat Violation**
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Employee chewing gum in a food preparation, food storage or warewashing area.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in walk in cooler.
Basic - Nonfood-contact equipment in poor repair , fan guard off in reach in freezer.
Basic - Open dumpster lid.
Basic - Single-service articles not stored inverted or protected from contamination, lids.
Basic - Stored food not covered in walk-in cooler, cooked beef.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink used for purposes other than handwashing, as evident by slice of tomatoes"
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by 3 compartment sink.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked beef in walk in cooler.
No Violations Were Observed
Basic - Equipment in poor repair, traulsen reach in freezer door does not close. Reach in cooler on prep line , not keeping temperature. **Warning**, parts ordered time extension until 6-26-14.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, see temp log for reach in cooler. **Warning**, parts ordered , time extension until 6-26-14.
Basic - Equipment in poor repair, traulsen reach in freezer door does not close. Reach in cooler on prep line , not keeping temperature. **Warning**
Basic - Ice scoop stored with handle in contact with ice in ice bin.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf.
High Priority - Food stored in ice used for drinks, operator discarded.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, see temp log for reach in cooler. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing, storing wiping cloth.
No Violations Were Observed
Basic - Equipment in poor repair, reach in cooler by condiments, tomatoes 50°F, lettuce 50°F. **Warning**
Basic - Gaskets/seals on holding unit in poor repair, reach in cooler by condiments. **Warning**
Basic - Stored food not covered in walk-in cooler, burgers, cooked.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, lettuce 58°F **Warning**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 58°F, in reach in cooler by condiments **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, burgers, cooked.
Basic - Ceiling in disrepair, hole by drive thru .
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Equipment in poor repair, reach in cooler under lettuce and tomatoes cooler.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in walk in cooler.
Basic - Single-service articles not stored inverted or protected from contamination, on shelf in dessert area.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 70°F in reach in cooler.
Intermediate - Handwash sink used for purposes other than handwashing, storing wiping cloth by drive thru window.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chili.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onion in walk in cooler
Basic - Ice scoop handle in contact with ice.
Basic - Reach-in cooler gasket torn/in disrepair.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Soiled reach-in cooler gaskets.
Basic - Single-service articles not stored inverted or protected from contamination. Sundae lids
Basic - Case of single-service articles stored on floor in dry storage area. Lids in stock room
High Priority - Vacuum breaker missing at hose bibb. In dumpster area
Basic - Open dumpster lid.
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Observed reach-in cooler gasket torn/in disrepair. various units
Critical - Handwash sink not accessible for employee use at all times. blocked by garbage canCorrected On Site.
Observed open dumpster lid. Corrected On Site.
Observed food debris accumulated on kitchen floor. Corrected On Site.
Wet mop not hung to dry. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. washing dishes not sanitizing
Equipment and utensils not properly air-dried.
Observed floor area(s) covered with standing water. throughout kitchen
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 establishment with outside seating.
Critical - Observed food stored on floor, boxes in walkin freezer and bags with onions in walkin cooler.
Critical - Observed employees using same utensil to handle raw and cooked product, hamburgers.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands, to store box with pickle dill.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, after handling raw comminuted meats, changed gloves, then went to prepare ready to eat sandwiches.
Critical - Observed food employee with dirty hands or arms, cook.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Handwash sink not accessible for employee use at all times in dishwashing area.Corrected On Site.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Critical - Hand wash sink lacking proper hand drying provisions in dishwashing area.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements,observed establishment with outside seating.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 4/10/11.
Critical - Observed hand wash sink used for purpose other than washing hands.storing cleaning items in h/sink.
Drain cover(s) missing.kitchen .
Critical - Handwash sink not accessible for employee use at all times.
Observed open dumpster lid.
Drain cover(s) missing.
Faucet/ [ plumbing fixture.] defective at front handsink .
Observed employee with ineffective hair restraint. Corrected On Site.
Critical - Observed food stored on floor.w/ freezer.
Critical - Observed food stored on floor.w/cooler .
Observed ice scoop with handle in contact with ice. Corrected On Site.
(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.
Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location. (A) An area designated for REFUSE, recyclables, returnables, and, except as specified in Paragraph (B) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES and a public health hazard or nuisance is not created. (B) A redeeming machine may be located in the PACKAGED FOOD storage area or CONSUMER area of a FOOD ESTABLISHMENT if FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are not subject to contamination from the machines and a public health hazard or nuisance is not created. (C) The location of receptacles and waste handling units for REFUSE, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space.