CHECKERS 6316

Intermediate - Records/documents for required employee training do not contain all of the required information./one training certificate missing employee's date of birth.

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

Basic - Hole in or other damage to wall./behind 3 compartment sink.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./near back door exit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./behind cook line grill.

Basic - Single-service articles not stored inverted or protected from contamination./front line top shelf/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./chicken tenders 52F overnight front line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chicken tenders 55F overnight front line reach in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined/cut tomatoes and shredded lettuce under time control plan but no time marked/manager printed labels immediately/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken bites holding at 120F, less than 30 minutes/reheated to 172F/ 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./two employees signed reporting agreement immediately/ 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's hat and jacket on top of soda boxes/back kitchen near exit door.

Basic - Ice buildup in reach in cooler/front line reach in cooler.

Basic - Plumbing system in disrepair./hand sink next door mop sink leaking per manager.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

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

Basic - Working containers of food removed from original container not identified by common name./powdered sugar not labeled/coffee station.

Basic - Cove molding at floor/wall juncture broken/missing. Nest to three compartment sink and at mop sink

Basic - Equipment in poor repair. Walk in freezer door. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Next to reach in freezer at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in foolersoiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area observe one flying insect at the back storage area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observe employee touch unwashed raw onions and did not change gloves in between.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than four hours per manager. Chicken wings were hot held at 94F/reheated to 188F. Chicken strips were hot held at 118F/reheated to 200F Chicken bites were hot held at 128F / reheated to 185F Corrected On-Site Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label, located on utility shelve.

Basic - Employee beverage container on a food preparation table or over/next to icee machine. Corrected On-Site

Basic - Equipment in poor repair walk in freezer gasket torn. Walk in freezer door insulation disrepair. Repeat Violation

Basic - Food stored on floor prep and raw onions Corrected On-Site

Basic - Ice buildup in reach-in cooler across from cook line.

Basic - In-use ice bucket rim stored on soiled surface between uses on top of soda box

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Both hand sinks.

Basic - Plumbing system in disrepair. Handwashing sink next to drive through.

Basic - Raw fruits/vegetables not washed prior to preparation raw onions.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched plastic forks across from prep table.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at the Handwashing sink next to the drive through has no water and pipes leaking.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at drive thru drink machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. By drive thru and prep area.

Basic - Equipment in poor repair. Walk in freezer door insulation showing and gasket damage.

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. By prep area in the kitchen Repeat Violation

Basic - Food stored on floor. Bucket of pickles In Walk in cooler Corrected On-Site

Basic - Light not functioning. In walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator is reheating chicken (133F - Hot Holding) Corrective Action Taken

Intermediate - Employee training does not include food allergen awareness information.Provided a copy . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Storage bin for ice scoop soiled. White cutting boards soiled over burger freezers Ice cream machine nozzle soiled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over soda area front and back Over walk in cooler door

Basic - Clean utensils stored between equipment and wall located over 3 compartment sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee item stored on top of soda boxes

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

Basic - Floors not maintained smooth and durable and broken tiles on floor and walls

Basic - Garbage enclosure area in disrepair.

Basic - Light not functioning,in walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees.Ladies restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket and side of door soiled. Exterior ice machine soiled

Basic - Soiled floors throughout establishment Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust around 3 compartment sink

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. Open package of raw fish next and touching open package of raw chicken. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in preparation table above reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker next to single service items above preparation table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled at closet next to bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system at fry station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator blank copy of TPHC. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored in clean shelf above three compartment sink.

Basic - Flat grilled has accumulation of black substance/grease/food debris at cook line.

Basic - Food stored on floor. Bucket with ready to eat pickles stored on floor walk-in cooler. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior flat grill is soiled at cook line. Soiled gaskets walk-in cooler and walk-in freezer

Basic - Ice buildup in reach-in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink by drive thru. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters not dated.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler.