CHECKERS DRIVE IN REST # 3215

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken hot holding on cookline at 125F, Cook had reheated 30 minutes earlier. Cook took the discretion of discarding the Chicken. Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer on cookline and ice build up on corner of cooling unit in walk-in-freezer. Repeat Violation

Exit door locked. For reporting purposes only. Back exit door blocked with unused equipment.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from back area of kitchen and put on gloves but did not wash hands, then began scraping grill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding on prep line Chili 107F; cheese 111F, both items had been reheated less than 1 hour earlier. employee reheated chili to 140F and cheese to 142F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Mr. Armstrong

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven gloves stored in pan on top of soft drink syrup boxes. Employee back pack stored on dry goods storage rack. Above ranch sauce.

Basic - Floor area(s) covered with standing water. Standing water in walk-in-cooler.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation on ceiling dripping water on cookline floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at front of kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomato in box ) stored over ready-to-eat food ( cut onions ) in walk in cooler

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food on cook line without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler beneath make line:cheesecake batter (52F - Cold Holding); whipped topping (51F - Cold Holding). Manager stated cheesecake batter and whipped topping stored in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler beneath make line: lettuce (51F - Cold Holding); cheesecake batter (52F - Cold Holding); whipped topping (51F - Cold Holding). Manager stated cheesecake batter and whipped topping stored in cooler overnight. Manager stated lettuce placed in cooler one hour prior to temperature being taken, manager placed lettuce in walk-in freezer to cool 38F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table at end of make line: steak (97F - Hot Holding). Employee stated steak placed in steam table one hour prior to temperature being taken. Employee reheated steak in microwave, 173F.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above three compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to drive thru ice bin beneath soda machine. Manager removed drink during inspection. Corrected On-Site

Basic - Equipment in poor repair. Gasket for fry reach-in freezer next to drive thru window torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers and gaskets underneath fry bin next to fryers.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over during inspection. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in fry basket above fryer: chicken (123F - Hot Holding). Employee stated chicken cooked 20 minutes prior to temperature being taken. Employee reheated chicken, 189. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of ice bin underneath drive thru soda machine. Cutting board on top of hamburger reach-in freezer. Interior of microwave on shelf across from make line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above three compartment sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks on shelf in walk-in cooler.

Basic - Equipment in poor repair. Gasket of fry reach-in freezer torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Hamburger reach-in freezer across from fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of drive thru soda machine. Outside of ice machine next to walk-in freezer. Gasket of walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was taking order in drive thru then proceeded to place food in fryer without washing hands and changing gloves. Manager had employee wash hands and change gloves. 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. Cheese, tomatoes and lettuce on make line not time marked. Manager added proper time mark to items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in baskets over fryers: chicken (129F - Hot Holding); fries (106F - Hot Holding). Employee placed items in fryers to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink across from make line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple liquid on manager desk.

Basic - Floor tiles missing and/or in disrepair. Floor tile missing underneath fry storage bin in front of kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs thawing in standing water in three compartment sink. Manager moved hot dogs to reach-in cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of raid for ants/roaches stored in room next to office area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored next to grill: cheese sauce (48F - Cold Holding); chili (51F - Cold Holding). Manager stated items placed out one hour prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature to 41F: chili (40F - Cooling); cheese sauce (42F - Cooling). Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in prep area between drive thru windows: chicken (131F - Hot Holding); fries (128F - Hot Holding); chicken (91F - Hot Holding). Manager stated items placed in hot holding 10 minutes prior to temperature being taken. Manager reheated items in fryer: chicken (189F - Reheating); fries (202F - Reheating); chicken (191F - Reheating). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Part for shake machine stored in hand washing sink next to side door. Manager removed item from hand washing sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents above make line and three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.

Basic - Floor area(s) covered with standing water. Floor in front of ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers across from grill.

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - Single-service articles not stored inverted or protected from contamination. Hot dog containers stored on shelf in kitchen. Manager turned containers over. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area.

Basic - Working containers of food removed from original container not identified by common name. Container of pepper on shelf across from grill.

High Priority - Toxic substance/chemical improperly stored. Observed peroxide in dry storage stored over sugar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the multiport nozzle has an accumulation of debris on the diffuser. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the drain for the ice machine, freezer and surrounding area is soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly by the side door hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the multiport nozzle on the soda machine has an accumulation of foreign debris. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jackets and a back pack stored on drippy goods.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles by the flat top are in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the mop sink and area are soiled.

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. Observed lack of time stamps for this period. Jolen will add today's date and time marks. Food was brought out approximately 12:30 pm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the multi-port nozzle at the drive thru has foreign substance on it.

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/ Observed 4 staff involved in food production, no Certified Food Manager on staff.

Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from the light fixture by the ice machine. The air diffusers are dripping also.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed by the mop sink, objectionable odor.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on the dish drying rack.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop in the bottom of a bucket. The mop was draped to promote drying. Corrected On-Site