CHECKERS TUCKER # 3057

2-2A: .03(2)(o)Employee was not informed, in a verifiable manner, of their responsibility to report symptoms or illnesses transmissible through food. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The requirements were discussed with the employee, and the employee signed the Employee Health Agreement form.

6-1D: .04(6)(i)Cut tomatoes, cheeses, and cut lettuce held under time control were labeled 2:36 p.m.-6:36 p.m. The person in charge stated the labels were incorrect and that the correct start times were 30 minutes to 1 hour earlier. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Corrected labels were placed.

11A: .04(6)(a)The foods in the walk-in freezer are not frozen. Stored frozen foods shall be maintained frozen. (C)

18: .07(5)(k)The windows are left open. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: The windows were closed.

2-2D: .07(3)(a) No soap provided at handwashing sink next to mop sink nor in restroom. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge(PIC) placed soap at both sinks.

4-2B: .05(7)(a)1Food debris observed in containers stacked as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Utensils cleaned and sanitized again.

14B: .05(10)(e) 1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Utensils cleaned and sanitized again.

17C: .07(5)(f)Wet mop sitting in mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Mop flipped upside down for air drying.