CHECKERS 6235

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot dogs (122F - Hot Holding); chicken breast (112F - Hot Holding) for less than 4 hours, as per operator. Operator reheated at 165°F or above. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By the driveway window.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned metal container located on shelves by the three compartment sink.

Basic - Open dumpster lid.

Basic - Open dumpster lid.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patties (103°F - Hot Holding) on fryer basket for less than 4 hours as per operator, operator reheated at 165° F. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Observed cardboard and garbage bag by the kitchen exit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mozzarella stick (115°F - Hot Holding); on top of preparation table, for less than 4 hours. Operator reheated at 165°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (49°F - Cold Holding); cut lettuce (50°F - Cold Holding), for more than 4 hours as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49°F - Cold Holding); cut lettuce (50°F - Cold Holding), for more than 4 hours as per operator.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table next to lettuce and tomatoes. Operator properly stored it. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer.