CHECKERS DRIVE IN REST # 161

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce on cook line at 62F. Operator stated that the lettuce had been there over 6 hours. Operator voluntarily discarded lettuce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce on cook line at 62F. Operator stated that the lettuce had been there over 6 hours. Operator voluntarily discarded lettuce. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice. Operator removed scoop. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink across from flat top grill. Operator replaced paper towels. 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 employees cell phone on shelf above food preparation line. Employee removed cell phone. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed floors under soda syrup along wall with food debris and soil.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hair restraint. Employee put on hair restraint. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. E-mailed copy to operator who printed and hung up choking poster. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge and emailed Person in charge a copy of the handout. Person in charge had employees on duty read and sign. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Person in charge charged a copy of form. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Drain cover missing on floor drain in front of ice machine.

Basic - Ice buildup in reach-in freezer next to Handwashing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hood filters soiled with grease.

Basic - Pickle bucket stored on floor in Walk in cooler Person in charge removed from floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled beverage dispensing machine nozzles at drive thru window.

Basic - Bathroom facility not clean. Female restroom.

Basic - Floor soiled/has accumulation of debris. Observed through out kitchen.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation on wall next to Ice machine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut tomatoes and cut lettuce held on time as a public health control no written plan. Emailed plan to operator.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed in ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line. Employee placed the hair net. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed underneath the ice machine. In walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored in the reach in cooler at the cook line: sliced cheese (51F - Cold Holding); cut lettuce (45F - Cold Holding); cut tomatoes (43F - Cold Holding). Per operator the items were stored in the reach in cooler for an hour. Operator placed the items in the walk-in cooler to cool down. Operator placed stickers with the time to continue holding food in the reach in cooler as a time as a public health control. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Observed ice machine by the cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on the cook line no hair restraint. Employee placed the hair net on. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor covered with ice in front of the ice machine by the cook line. Operator clean the area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Underneath the ice machine.

Basic - Ice scoop handle in contact with ice. Observed in ice machine by the cook line. Operator clean and sanitized the ice scoop and placed it in the proper holder. Corrected On-Site

Basic - Single-service articles improperly stored. Observed box of to go cups stored on the floor. Operator removed the box from the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on pipe in walk-in cooler behind fan/compressor.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator on proper hand washing. Corrective Action Taken

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.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Observed santizer bucket on floor by drive up window. Corrected On-Site