Checkers Drive In Rests #386 Improves its Sanitary Rating

Basic - - From inspection on 2016-07-08: Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hole in or other damage to wall.

Basic - Ice scoop handle in contact with ice.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

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 cold held at greater than 41 degrees Fahrenheit.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. All the pans on the shelf above the 3 compartment sink **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Observed fish patties stored in the reach-in-freezer not covered **Corrected On-Site**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. The in the walk-in-cooler is not working at this time

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

High Priority - Employee washed hands with cold water. The male employee working the sandwich make station

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce 53° on the cook line

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a red sanitizing solution bucket stored in the hand wash sink on the cook line **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on the cook line **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle filled with cleans solution not labeled **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

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

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. chicken patties 95°, fish fillets patties 120° at the holding unit by the the fryers

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Burger patties 45°-50° cooling overnight per operator

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 Burger patties in the walk-in-cooler not labeled

Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on shelf over 3 compartment sink

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

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

High Priority - Some potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Chicken wings, chicken patties, and shrimp. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By drive through area. **Corrected On-Site**

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

Basic - Open dumpster lid.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Lids for shakes stacked on the pole of the dispensing cart. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Food containers. **Corrected On-Site**

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel dispenser at three compartment sink.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan stored in hand wash sink. **Corrected On-Site**

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

Basic - Cove molding at floor/wall juncture broken/missing. By the entrance/exit door.

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

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. By three compartment sink.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Basic - Ceiling area that opens up to a ladder that goes to the ceiling is not tightly enclosed. Part of ceiling hangs down.

High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Burger meat and hot dog between 118-120? f. **Corrected On-Site**

Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. **Corrected On-Site**

Basic - Ice scoop stored with handle in contact with ice in ice bin.

Intermediate - No soap provided at handwash sink. By mop sink.

Basic - Open dumpster lid.

Basic - Ceiling area that opens up to a ladder that goes to the ceiling is not tightly enclosed. Part of ceiling hangs down.

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

No Violations Were Observed

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. Pro This violation must be corrected by : 01/02/13.

Critical - Observed food stored on floor.---manager explained that due to a grease fire, they were closed for three days and received two trucks' worth of deliveries. Manager canceled next truck and will rotate stock accordingly.

Critical - Observed uncovered food in holding unit/dry storage area.---frozen hamburger patties, apple pies. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.---bowl used for scoop in spice bin. Corrected On Site.

Observed ice scoop with handle in contact with ice.

Critical - Observed soil buildup inside ice bin.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.---crushed pie, chicken debris.

Critical - Observed handwash sink used for purposes other than handwashing.---ice and plastic lid in sinks. Corrected On Site.

Wet mop not hung to dry.

SANITIZING PALE FOR ALL WET WIPING CLOTHES. OBSERVED WIPING CLOTHES NOT IN SANITIZING SOLUTION.

OBSERVED GREASE DRIPPING - BOTTOM OF GRILL - ACCUMULATION OF GREASE AND FOOD DEBRIS.

Critical - No conspicuously located thermometer in holding unit under cente island .

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

Observed employee with no hair restraint.

Critical - Observed soiled reach-in cooler gaskets. Under center island .

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

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

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

Lights missing the proper shield, sleeve coatings or covers. 2 in kitchen .

No Violations Were Observed

Critical - Violation: 53A-19-1Observed expired Food Manager Certification-6/29/10. This violation must be corrected by : 10/27/10.

Critical - Observed food stored on floor, bag with onions in walkin cooler.

Critical - Observed empolyee wash hands with no hot water.

Observed gaskets/seals on cold holding unit in poor repair, Traulsen reachin.

Critical - Observed soiled Traulsen reach-in cooler gaskets.

Critical - Hot water not provided/shut off at employee hand wash sink and three compartments sink.

Critical - Hand sink missing at dishwashing area, replaced with Taylor icecream machine.

Critical - Observed expired Food Manager Certification-6/29/10. This violation must be corrected by : 10/27/10.

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 : 10/27/10.

Critical - Violation: 50-09-1Current Hotel and Restaurant license not properly displayed.

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. This violation must be corrected by : 6/14/09.

Critical - Current Hotel and Restaurant license not properly displayed.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, rack with buns next to handwashing sink in kitchen.

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

Light not functioning, in restroom.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.

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 : 6/14/09.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed attached equipment soiled with accumulated grease, hood filters above fryers.

Observed dusty ceiling tiles and/or air conditioning vent covers, in kitchen.

Critical - Observed food stored on floor, bags with onions in walkin cooler.

Observed moldy ceiling tiles and/or air conditioning vent covers, over prep line.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beef.

Twenty (20) foot-candles of light not provided in bathroom area.

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.

Observed ceiling in disrepair, above ice machine .

Observed moldy ceiling tiles and/or air conditioning vent covers.

Observed nonfood-contact equipment in poor repair, walkin cooler handle missing.

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