CHECKERS 6284

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 for cheese. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chili (114F - Hot Holding); cheese sauce (111F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed products back in microwave to reheat to 165+F. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.

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 - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash sink by steam table.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.

Basic - Equipment in poor repair. Steam table leaking.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine no thermometer or thermo labels.

Basic - Water draining onto floor surface from triple sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked burger patties 45F-46F in walk in cooler, cooked yesterday, in deep covered container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked burger patties 45F-46F in walk in cooler, cooked yesterday, in deep covered container

High Priority - Employee handled soiled equipment cash register and credit card machine and then engaged in portioning French fries and touched unwrapped single-service trays, in drive through window, without washing hands. Employee went to wash his hands. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. 3 live ants on the office work station - operator removed and sanitized. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing rubber band bracelet while preparing sandwiches - operator instructed employee to remove bracelet. Corrected On-Site

Basic - Ceiling is in disrepair water leaking next to fryer.

Basic - Employee personal water bottle not properly identified and segregated from food to be served to the public in chest freezer at cook line. Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 49°F, in reach in cooler next to soft serv machine for less than 2 hours. Operator moved hot dogs in walk in cooler. Corrective Action Taken