CHECKERS 6273

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for time control Emailed form to operator and advised operator to fill out form

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above clean equipment Operator stored properly Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer Advised operator to clean

High Priority - Employee washed hands with no soap at triple sink and then walked to cook line, dried hands with paper towels and then put on gloves and began preparing food for customers. Operator discussed with employee who then washed hands correctly at hand wash sink. Corrected On-Site

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below when time control began. At make top; sliced cheese 59F, cut tomatoes 51F, cut lettuce 60F. All temperatures taken at 9:50am as time marks were being placed, all time marks indicate time started at 9:50am. Advised Operator to adjust time marks to proper time.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw hamburger while cooking to handling ready to eat fries while reheating without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by bun rack. Operator moved bun rack. Corrected On-Site

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. At cook line; sliced cheese 56F, cut lettuce 54F, sliced tomatoes 53F at 10:20am, time mark on items 10:20am. Operator stated time on time mark sticker is time printed not time removed from temperature control, placed new time mark on items. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chili (115F - Hot Holding). Operator stated chili was reheated prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Milkshake machine; ice cream mix (49F - Cold Holding). Operator stated not prepared or portioned today, being held in machine less than 1 hour, emptied machine and moved to walk-in cooler. Corrective Action Taken

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. At cook line make top; cut lettuce 50F, cut tomatoes 54F, sliced cheese 53F, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. At seasoning storage container; cup with no handle used to dispense seasoning. Operator removed cup. Corrected On-Site

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. At cook line make top; sliced tomatoes (60°F), sliced cheese (56°F), no time mark. Operator stated being held 1 hour, applied appropriate time mark. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; container of ice cream mix stored on floor. Operator removed from floor. Corrected On-Site

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Grout missing by sofr serv machine - From follow-up inspection 2022-07-21: Time Extended

Basic - Food stored in a location that is exposed to splash/dust. Observed tomatoes being sliced in three compartment sink. Observed sanitizer solution set up, reviewed with manager to use three compartment sink as prep and then set up for cleaning. Manager removed tomatoes from three compartment sink. Corrected On-Site

Basic - Ice buildup in burger reach-in freezer and French fries freezer.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager is Guilange Laguerre