CHECKERS OLD MUNCHEN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired in December 2025, license was renewed during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, Cooked Pork (50F - Cold Holding); per operator, food not prepped or portioned today, food prepared yesterday and held in unit overnight. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, Cooked Pork (50F - Cold Holding); per operator, food not prepped or portioned today, food prepared yesterday and held in unit overnight. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Green Beans (117F - Hot Holding); Sausage Gravy (121F - Hot Holding); German Potatoes (120F - Hot Holding) Mashed Potatoes (118F - Hot Holding). Foods prepared today and placed in steam table approximately 1.50 hours ago. Advised operator to reheat foods on stove to achieve proper hot holding temperatures. Foods were placed on stove to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table top can opener soiled with grease and food debris. Employee cleaned and sanitized opener. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in kitchen and in bar. Manager provided paper towels at sinks. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in bar. Manager provided soap at sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile behind ice machine with water damage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not inverted in cutlery rack on table. Employee inverted forks. Corrected On-Site

Basic - Equipment in poor repair. Standing freezer lid rusted.

Basic - Food stored on floor. Gallons of cooking oil stored on floor in kitchen. Manager removed oil from floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sinks in bar and in both gender bathrooms. Manager provided signs at all handwashing sinks.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen. Employee removed water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored on top of raw pork. Operator moved chicken to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In prep area, handwashing dink blocked with plastic containers. Operator moved containers Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, potato salad made more than 24 hours not dare marked. Operator put date mark. Corrected On-Site

Basic - Food stored on floor. By ware washing area, container of onions stored on floor. Operator moved to shelf.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By flip top cooler, standing water 75°F with ice cream scoop. Operator discarded water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on prep table, small brown cutting board soiled with mold like substance and deep cut marks. Operator discarded cutting board and says he will purchase new boards.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms do not have self closing doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At bar and in kitchen, ceiling vents soiled with dust

Basic - Covered waste receptacle not provided in women's bathroom. Trash can in women's restroom has no lid provided

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on table in between use. Employee moved cloth back to sanitizer bucket Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dish area, raid roach killer on shelf. Operator removed Corrective Action Taken

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 to operator. Posted. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Posted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubber stored in handwashing sink. Operator removed Corrected On-Site

Basic - Food stored on floor. In walk in cooler, two buckets of cucumbers stored on floor. Operator moved to shelf. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line, shell eggs 50° 9:10am Cook stated eggs held out since 7:30am, no written procedures for Time as a public health control. Cook put eggs back into cooler to chill. 9:35 43°F

Intermediate - Handwash sink not accessible for employee use at all times. At prep area by three compartment sink, sheet tray with food being prepped blocking hand wash sink. Employee moved tray to cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator form to fill out for shell eggs. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine, inside lid soiled with mold like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At prep area, bowl used to dispense flour. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, open drinking container on cutting board. Cook put cup below on shelf. Corrected On-Site

Basic - Food stored on floor. In prep area, fryer oil stored on floor. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table and by soda station, standing water 50°F. Operator removed water from both stations. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Machine refilled and ran again. Dishwasher (Chlorine 100ppm)

Intermediate - Handwash sink not accessible for employee use at all times. Container of plastic lids stored in hand sink at three compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine and quaternary

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar in remodel area- water 78F. Turned on-100F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to freezer chest unclean.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen kielbasa thawing at room temperature in three compartment sink. Frozen fish thawing in stagnant water in three compartment sink. Operator ran water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

High Priority - Toxic substance/chemical improperly stored over the exit (clean end) of the dish machine.

Basic - Accumulation of black/green mold-like substance in the interior back wall of the ice machine/bin.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed crack in the lid of the chest freezer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on the cook line not reaching 100°

Basic - Food stored on floor. Bag of onions on the floor in kitchen area, chef pick up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on the cook line missing hand wash sign.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep room leaking onto floor

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/. 4 employees working in kitchen. No certified food manager present. MATHEW MOORE 8/29/2019 Prometric came during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers inverted. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under cook line equipment.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand written sign posted. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at salad station cleaned and sanitized. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine. Bleach added to 100 ppm. Corrected On-Site