CHECKERS 6323

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Intermediate - No handwash sink for employees. Hand sink blocked by mop bucket and mop.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on up on freezer with meats .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili cooked/prepped yesterday on site started reheating at about 8am today per operator. Checked at 11am temperature was 110F. Advised operator to discard and reheat new batch to 165F within two hours. Operator discarded old batchCorrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili cooked/prepped yesterday on site started reheating at about 8am today per operator. Checked at 11am temperature was 110F. Advised operator to discard and reheat new batch to 165F within two hours. Operator discarded old batchCorrective Action Taken Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removedCorrected On-Site Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on walk in cooler door

Basic - Food storage container/container lid cracked or broken. On seasoning bucket by fry station

Basic - Current Hotel and Restaurant license not displayed. License is currently active

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees ice cream container in Walk in freezer on top of French fries boxes Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles soiled Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on top of mozzarella cheese sticks . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored over raw fish in reach in freezer. 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.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers over three bay sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Per manager tomatoes sliced two days ago.

Basic - Ceiling/ceiling tile shows damage or is in disrepair over fryers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee food and drink out of designated area in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up in both chest freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up in wall behind fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Dust at wall behind single serving condiments.