Checkers Drive In Rest #385 Improves its Sanitary Rating

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Food stored in a location that is exposed to ice. Walkin freezer ice building up on food boxes inside.

Basic - Water draining onto floor surface. Walkin cooler ceiling.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm, remade 200 ppm. **Corrected On-Site**

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. No beginning time when started, only ending time.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot hold next to fryers, 119°wings, 127° popcorn, 122° chicken patty, reheated over 165°, **Corrected On-Site** **Repeat Violation**

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

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 44-45° sliced cheese, hot dogs under cookline cooler, moved to walkin cooler, 43°. Excess opening.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheesecake 50° under cookline, placed in freezer, 43° excess opening. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wings 125°, hickory chicken breasts 123°, stop sale, drawer left open.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Wings 125° and hickory breasts 123° in hot hold, stop sale

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Observed wall in unisex bathroom with gaps on sides and atop corner piece.

Basic - Soil residue build-up on nonfood-contact surface. Observed on rear exit door in storeroom.

Intermediate - Accumulation of debris in the interior of the ice machine. Observed on side interior walls and white interior flap. Operator cleaned interior walls and interior flap. **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair. Small door to cream cheese under cookline has dropped not closing tight.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine under east side take out window.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 47°, hot dogs 46° under cooler, cookline.

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. Wrote times on chart, Corrected On-Site** **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Take out window east side and large bin by door, white tray with black debri.

Intermediate - Buildup of soiled material in the reach-in freezer, Traulsen freezer, take out window.

Intermediate - Cold 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 41 degrees Fahrenheit or colder. 46-47° cooler under cookline. Move to working cooler, do not use until maintain g 41° or under or place on time log.

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.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Download from our website. It must be available.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cooler under working counter, single door, cookline side.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51°, cookline, discarded, **Corrected On-Site**

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, 49°. Cookline. discarded and put new one on ice. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° hotdogs, American cheese, 48° under counter, single door, cookline, moved to walkin cooler. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes 49°, cut lettuce 51° at cookline.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Traulsen freezer front window soiled.

Basic - Water leaking from faucet/faucet handle. Observed at 3 compartment sink.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed beef patties covered during cooling in WIC. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, bottom unit at cookline.

Basic - Employee with no hair restraint while engaging in food preparation, manager.

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

High Priority - Dead roaches on premises. 1 dead in bathroom, cleaned up. **Corrected On-Site**

Basic - Ceiling has water draining from roof on floor, office area.

Basic - Floor soiled/has accumulation of debris, bathroom.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. American Cheese, at 61discarded. **Corrected On-Site**

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

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--cheesecake @ 48 degrees.Corrected On Site--discarded.

Critical - Observed soiled reach-in cooler gaskets--burger gaskets.

Critical - Observed soil buildup inside ice bin--large bin

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--Traulsen freezer on bottom.

Observed water draining onto floor surface and freezing in walkin freezer.

Observed food debris accumulated on kitchen floor-walkin cooler green slime on floor.

Critical - observed food stored on floor. cardboard box with fish in the walk in freezer. corrected on site

Critical - handwashing cleanser lacking at handwashing lavatory. next to electrofreeze machine. restrooms. corrected on site.

Critical - no proof of required employee training provided.

Critical - Violation: 53B-08-1No 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. expired certificates.Not provided on 01/06/12

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings, fish in the holding cabinet next to friers. Corrected On Site. reheated.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. holding cabinet next to friers. Corrected On Site. operator closed the drawers and turned the unit hotter.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over french fries in a reach in freezer.

Critical - Observed food stored on floor. walk in freezer.

Observed employee with no hair restraint.

Critical - Cold water not provided/shut off at employee handwash sink. next to electrofreeze machine.

Critical - Hot water not provided/shut off at employee hand wash sink. next to electrofreeze machine.

Observed leaking pipe at plumbing fixture. hand sink next to electrofreeze machine.

Critical - Handwashing cleanser lacking at handwashing lavatory. next to electro freeze machine.

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. expired certificates.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, hot dogs in the sandwich station reach in cooler. Corrected On Site. moved to the walk in cooler. Repeat Violation.

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

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over french fries in a reach in freezer.

Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after touching the garbage can. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - No waste receptacle provided at handwash lavatory with disposable towels. handsink next to icecream machine. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses at the sandwich station. Corrected On Site. ice bath.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings in the holding cabinet. Corrected On Site. reheated. (drawer was left open according to mgr). Repeat Violation.

Critical - Observed food stored on floor. onions in the walk-in cooler. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

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

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

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

Critical - Observed soil buildup inside ice bin.

Observed build-up of grease on nonfood-contact surface. hood filters

Critical - No waste receptacle provided at handwash lavatory with disposable towels. handsink next to ice cream machine

Critical - Handwashing cleanser lacking at handwashing lavatory. next to icecream machine. Corrected On Site.

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

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

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. next to mopsink (removed to install the "cold creation" machine)

Violation: 51-16-1No plan review submitted and renovations in progress. a handsink has been removed to install the "cold creations" machine.

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in holding cabinet. Corrected On Site. reheated (operator turn the unit hotter). Repeat Violation.

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

Critical - Observed uncovered food in holding unit/dry storage area. seasoning. Corrected On Site. Repeat Violation.

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

Observed employee with no hair restraint. Repeat Violation.

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

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

Observed leaking pipe at plumbing fixture. water leaking from the ceiling (a/c in disrepair according to mgr) in warewashing area.Repeat Violation.

Critical - Hand sink missing in food preparation room or area. next to mopsink (removed to install the "cold creation" machine)

Critical - Observed handwash sink used for purposes other than handwashing. cookline, used for cleaning equipment.

Critical - Lack of toilet tissue at each toilet. Corrected On Site.

Observed wall in disrepair. next to burgers reach in freezer.

No plan review submitted and renovations in progress. a handsink has been removed to install the "cold creations" machine.

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili in WIC.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. WIC.

Observed employee with no hair restraint.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in RIC. Less than 4 h according to PIC.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

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

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC. All PHF relocated in WIC.

Light not functioning. WIC.

Lights missing the proper shield, sleeve coatings or covers. WIC.

Critical - No conspicuously located thermometer in holding unit. RIC.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Critical - Observed food stored on floor. WIF.

Critical - Observed food stored on floor. bag with onions in WIC. Corrected On Site.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs and dressings in RIC.

Critical - Observed toxic item stored by food. Glass cleaner by bread. Corrected On Site.