CHOMPERS DINER

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of ice machine door and deflector plate inside ice machine soiled with mold-like substance. 2. Interior of reach-in cooler door near cookline soiled with food debris. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor in kitchen, below dry storage shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on shelf at cookline, beside seasonings and above prep table. Manager removed the drink from the shelf during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket and hat stored on dry storage shelf above canned foods and bag of flour. Manager removed the items from the shelf during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing a watch on wrist while handling food.

Basic - Floor tiles missing and/or in disrepair. Several cracked floor tiles at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer in back of kitchen soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on shelf at ice cream machine: whipped topping (51F - Cold Holding). Employee stated it was held at room temperature for less than 15 minutes and moved it back into the cooler to cool to 41F. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ziplock bag containing hotdogs missing date mark inside cooler in back of kitchen. Employee stated the hotdogs were opened on 8/2 and added the proper date mark during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine lid soiled with mold-like substance.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee working in kitchen and handling food. Employee stated she has been employed for approximately one month. Employee has no proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided the person in charge with a new copy of the employee health reporting agreement during this inspection.

Basic - Hole in or other damage to wall. Hole in wall below handwash sink near mop sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice around doors of reach-in freezer in back of kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving below prep table in back of kitchen rusted.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in handwash sink near mop sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger meat stored on shelf above raw alligator meat inside reach-in cooler near cookline. Manager moved alligator meat to shelf above hamburger meat during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Below warmer at cookline: chicken (120F-125F - Hot Holding). Manager stated the chicken has been held on counter for approximately 30 minutes. Inspector had manager reheat chicken to 165F, then continue to hold at 135F or above. Manager stated they are not being held using Time As A Public Health Control. chicken (120F 3:35-183F 3:40 - Reheating) Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf above three-compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelving below prep tables throughout kitchen soiled with food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood above cookline dripping with grease. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At room temperature on top of ice machine: shake mix carton (54F - Cold Holding). Manager stated the carton was removed from refrigeration approximately 30 minutes prior and placed it back into the cooler to cool to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate and interior of door inside ice machine soiled with mold-like substance. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom shelves of two prep tables in kitchen near cookline.

Basic - Food stored on floor. Container of frying oil stored directly on floor in back of kitchen. Manager placed oil on a shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Bottom of prep table at cookline soiled with grease. 2. Side of grill heavily soiled with grease. 3. Gaskets on doors of reach-in freezer at back door soiled with mold-like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Wire shelving over pickup window soiled with dust. 2. Interior of hood over grill dripping with grease.

High Priority - Toxic substance/chemical improperly stored. Pump bottle of hand sanitizer stored on shelf beside seasoning and condiment cups on shelf at cookline. Employee moved sanitizer to chemical storage shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents throughout kitchen soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on cutting board at cookline. Employee removed cup from area during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table at cookline soiled with grease. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on make-table cutting board in center of kitchen. Employee returned wiping cloth to sanitizer during this inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cookline. One fly in kitchen near mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator meat stored above cooked ham inside reach-in cooler near cookline. Manager placed alligator meat on bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill: chicken (119F - Hot Holding). Manager stated the chicken was cooked thirty minutes prior and reheated chicken to 172F. In pan on prep table below heat lamp: chicken tenders (115F - Hot Holding). Manager stated the chicken tenders were fried thirty minutes prior and reheated them to 190F. Corrected On-Site Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on shelf inside front counter beside takeout bags and single-use lids. Manager removed spray bottle from shelf during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Large spoon stored inside handwash sink in kitchen near front counter. Manager removed spoon from handwash sink during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In-use tongs stored on fryer handle door at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table in center of kitchen heavily soiled with grease and/or food debris. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bin of flour on cookline missing label. Manager added proper label during this inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from cleaning soda machine to boxing up to go food without washing hands when changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath heat lamp on cook line: fries (118F - Hot Holding). Manager stated item placed underneath heat lamp 15 minutes prior to temperature being taken. Manager reheated item and served to a customer. Corrective Action Taken

Basic - Equipment in poor repair. Gasket for reach-in cooler next to fryer. Repeat Violation

Basic - In-use tongs utensil on equipment door handle between uses. Ladle hanging on cook line oven handle. Manager removed ladle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of drive thru soda machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on dry storage shelf next to kitchen reach-in cooler. Manager turned containers over. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket next to three compartment sink, 0 ppm. Manager added bleach to bucket, 75 ppm. 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 area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Behind deflector plate in ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to drive thru window used as a dump sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test kit. Repeat Violation

Basic - Equipment in poor repair. Gasket of reach-in freezer next to the back door torn.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler next to drive thru window. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler across from mop sink: chicken (45,46F - Cold Holding). Manager stated item placed in cooler on 3/2.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from mop sink: chicken (45,46F - Cold Holding). Manager stated item placed in cooler on 3/2.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit available.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to drive thru window used as a dump sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind the fryers and grill.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from grill.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, 200 ppm. Manager added water, 75 ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on ice machine deflector. Manager removed and cleaned deflector. Corrected On-Site

Basic - In-use ladle stored on equipment door handle between uses. Manager removed and placed in three compartment sink . Corrected On-Site

Basic - Open dumpster lid. Observed dumpster located behind establishment with lids open. Employee closed lids on dumpster. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed three bucket containers with three different flour products with bucket containers not marked. Employee marked buckets to identify contents of each bucket. Corrected On-Site