CHECKER'S DRIVE-IN RESTAURANT #6155

Observed walk cooler items all with temperatures of 45F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC to discard all TCS items.

Observed par-cooked fries held over the fryer @ 86F and 131F;chili stored in steam well @ 89F and 108F;cheese sauce stored in steam well @ 84F and 116F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC that items needed to be reheated to 165F and held hot to not drop below 135F.

Observed containers of onions in the walk cooler with a use by date of 10/19/25 and 10/19/25. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . EHS informed management of the need to discard the onions.

Observed damaged hood panels that are missing slates above the grill. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the GM of the need to replace the panels ASAP to prevent a potential fire.

Observed WIC w/ an ambient temperature of 44-45F. Per management, the cooler temperature was low when she came in; she did not record product temperatures. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed her of the need to discard all TCS items. Per management, the unit is scheduled to be serviced today.

Observed bottom REF on prep line still not working. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed management of the need to have the unit serviced or replaced.

Observed odor at the rear of the facility coming from the floor drains. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Per management the drains were serviced on yesterday and the company did not have to correct tools to finish and will return today. EHS did not observe any visible sewage coming from the drains.

Observed damaged grout and tile around baseboards in various areas of the facility. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed management of the need to have to owner repair the noted areas.

Observed facility's need to clean floors, walls, and ceiling. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed management of the need to routinely clean the facility.

Observed sliced cheese and blue cheese packets within walk in cooler above 41F. Unit is difficult to maintain fully closed due to door latch.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Had PIC place items in freezer to cooldown (see 15A about door latch.)

Observed vomit kit, but clean up procedures could not be located.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Corrective action: Spoke to PIC about finding procedures and gave general procedures from health department website.

Observed walk in cooler door latch broken making it difficult to properly close door. Unit struggles to maintain 41F, when door was opened the temperature went from 41F to 46F almost immediately.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Spoke with PIC to maintain closed as often as possible. Technician was called to have door latch fixed and recommended that walk in cooler set temperature be lowered to compensate for unit door being opened.

Observed garbage at dumpster area on the ground and dumpster top and side doors left open.

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

(s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of:

1. Portable receptacles that are constructed and maintained according to law; or

2. A transport vehicle that is constructed, maintained, and operated according to law.

Corrective action: Spoke with PIC to have staff properly dispose of garbage within dumpster and enclose dumpster.

Observed garbage at dumpster area on the ground.

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

(s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of:

1. Portable receptacles that are constructed and maintained according to law; or

2. A transport vehicle that is constructed, maintained, and operated according to law.

Corrective action: Spoke with PIC to have staff properly dispose of garbage within dumpster.

Observed wet and cluttered floor within dry storage.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Corrective action: Spoke to PIC to have dry storage cleaned and reorganized as current state could lead to harborage of pest.

Observed par-cooked fries being held over fryer at 110F and fish patties held in warmer at 126F. Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P EHS informed PIC to reheat fries and fish patties; facility redrops fries when orders are placed. EHS informed PIC; items were reheated.

Observed items cold holding on the line that had just been prepped that were not cooled before placing them on the line. (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P EHS informed PIC that cold items are to cool to 41F and below before placing them on the line.

Observed CH unit at the bottom of the front make line not maintaining temperature. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC to speak with the owners about repairing the unit.

Observed facilitys need to clean ceiling vents from debri and dust accumulation; repair baseboard tiles under handsink, and determine source of slight sewage odor ar the rear of the facility. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.

EHS observed sliced American and Swiss cheese on prep line above required 41F. Violation: time/temperature controlled for safety foods shall be maintained at 41F unless time as public health control is used. CA: PIC discarded product.

EHS observed tomatoes on line prepped prior to arrival cooling in ice bath. Tomatoes were 44F and increased to 50F. Violation: time/temperature controlled for safety food shall cool to 41F within 4 hours when cooling from room temperature. Predictive cooling rationale not met as temperature increased. CA: PIC moved tomatoes to walk in cooler to cool properly.

EHS observed handwashing sink on grill side of prep line with no hot water. Violation: handwashing sinks shall be equipped with hot water of at least 100F. CA: have hot water handle fixed as it is stripped and cannot turn on hot water.

EHS observed sanitizer bucket with wiping cloth using quat sanitizer at 100ppm. Violation: wiping cloths stored in between uses in quat sanitizer shall have a sanitizer concentration of 200-400ppm. CA: PIC instructed employee to remake sanitizer.

EHS observed gasket on walk in freezer door missing on door at bottom corner opposite hinges. Violation: all doors and seals shall be maintained in good repair and proper condition according to manufacturer. CA: repair or replace gasket.

EHS observed grease accumulations on vent hood above fryer station. Violation: non-food contact surfaces shall remain free of accumulations. CA: clean vent hood and ensure cleaned at a frequency that prevents accumulations.