CHECKERS #718

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer for French fries

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Triple sink sanitize section has visible food debris. Operator cleaned out Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Monna Dumorne 9/15/2024 expired.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above walk in cooler area

Basic - Equipment and utensils not properly air-dried - wet nesting. Some hotel pans and plastic containers stacked on top of each other still wet

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Back of walk in freezer, ice build up on back left wall

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on on monitors above hot table/cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On wall next to ice machine, accumulation of dust

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket reads 0ppm, operator remade to 100ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 compartment sink, no paper towels. Operator restocked. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Unable squeeze bottle. Operator properly named water. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with salt and pepper mix. Operator removed Corrected On-Site

Basic - Stored food not covered. Observed sliced Roma tomatoes not covered in walk-in cooler. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot hold tray by fryers, mozzarella sticks (88-103F - Hot Holding). Container not being held properly in hot tray to maintain temperature. Per manager cooked less than 45 minutes. Manager refried and moved to properly hot hold in tray. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Empty metal pans in hand sink by three compartment sink. Manager removed pans. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese sticks 60°at reach in freezer. Food in unit less than 4 hours. Per manager food was not prep or portioned today. Operator moved foods to freezer. Corrective Action Taken

Basic - Equipment in poor repair. Gaskets in disrepair at freezer drawers by fryer.

Basic - Stored food not covered. Burger patties inside chest freezer in direct contact with ice. Operator placed in a bag. Corrected On-Site

Basic - Water leaking from roof on wall by ice machine. Per operator, it leaks when it rains.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw opened breaded chicken stored over opened raw fish in standing reach in freezer. Observed raw chicken stored over raw fish in walk in freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods greater than 41°F tartar sauce (55F - Cold Holding); Swiss cheese (66F - Cold Holding); American cheese (65F - Cold Holding); lettuce (47F); tomatoes (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods greater than 41°F tartar sauce (55F - Cold Holding); Swiss cheese (66F - Cold Holding); American cheese (65F - Cold Holding); lettuce (47F); tomatoes (51F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in freezers sliding doors with grooves no longer cleanable with embedded mold like substance build up and interior of freezers with mold like substance.

Intermediate - Observed Hand-wash-located at 3 compartment sink not accessible with a cambro of utensils inside sink.

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink in employee restroom

Basic - Accumulation of black/green mold-like substance ion the nozzle of the milk shake machine and interior of soda nozzles at drive thru station.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly sitting in salt and pepper mix on dry storage shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust under grills and soda station

Basic - Objectionable odors in the kitchen or other areas of the establishment.

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

Basic - Observed In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - Observed heavy Ice buildup in reach-in freezers located at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (51F - Cold Holding); lettuce (51F - Cold Holding); tartar (51F - Cold Holding) at reach in cooler above . Per operator products brought from walk in at 12:00pm first temperature 12:45.,, Operator placed products on ice second temperature tomatoes 42°F , lettuce 41°F, Tartar sauce 41°F at 1:27pm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth inside hand washing sink located next to drive through window. Operator removed sanitized and cleaned hand washing sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chilli (38F - Cold Holding); cooked burgers (38F - Cold Holding); ); cheese sauce (39F - Cold Holding); sliced cheese (39F - Cold Holding) all in walk in cooler prepared and prepped more than 24 hours with no date marking. Operator date marked products Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on drain of soda machine located at drive thru station. Operator removed and stored correctly Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbag stored on box of to go ketchups at cook line. Operator had employee remove handbag and stored correctly Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and dangling bracelet while preparing sandwiches at assembly line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at assembly line in food preparation without wearing hair restraint.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth solution at 100ppm Observed wiping cloth at 0 ppm . Operator corrected to 200:ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lowboy front line - 8 two ounce hotdog (57F - Cold Holding); 8 ounces of American cheese (56F - Cold Holding). Per operator items stored in unit overnight and not moved. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy front line - 8 two ounce hotdog (57F - Cold Holding); 8 ounces of American cheese (56F - Cold Holding). Per operator items stored in unit overnight and not moved. See Stop Sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter missing vacuum breaker between splitter and faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by pans and lids. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed roof of walk-in cooler soiled with dust/mold like substance.

Basic - Food not stored at least 6 inches off of the floor. Observed vanilla shake mix stored on floor in walk-in cooler. Operator removed and stored appropriately on shelves. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Observed insect control device stored above food contact surface in kitchen next to smoothie machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored inside of the kitchen hand washing sink.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler- bucket of pickles.

Basic - Insect control device installed over food preparation area. Observed at the dessert station.