Checkers Drive-In Restaurant

Observed sliced tomatoes, lettuce, and American cheese cold held above 41F. PIC was advised to discard all items and replace them with ones from an environment of 41F. PIC was also advised to use time as a public health control if they continue to have issue with their cold holding methods.

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

Observed brown build up in the ice machine interior surface. PIC was advised to clear out all ice and clean and sanitize the ice machine.

Observed American and Swiss cheese stored exposed in their packages. Please close the packages of cheese to prevent potential contamination.

Observed employees not wearing proper hair restraints. PIC was advised on proper hair restraining methods.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed ceiling tiles in need of repair in the main kitchen. Observed food debris on the floor of the walk in cooler. Observed hole in the back wall where there used to be a thermostat.

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.

Observed employee lip balm stored above the prep top cooler and a personal beverage (in a single use cup) stored above the steam table. All employee personal belongings and personal food items must be stored in a designated area away from food prep.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed rust and mold build up on the interior surface of the ice machine. CA- PIC will burn the ice and properly clean and sanitize prior to reusing. Also observed build up on the interior portion of the tomato slicer in the walk in cooler. CA- PIC will dismantle and clean the tomato slicer by 6/20/25.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed toxic item improperly stored. Observed glass cleaner stored on top of the ice bin. CA- PIC removed the glass cleaner and stored with chemicals.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed the presence of an infestation of small flies in the dish storage area, food preparation area, dry storage, sanitizer water, and the hot water heater/CO2 closet. Live flies were also observed nesting above the desk and three compartment sink area. The vector control light glue boards were filled with dead small flies. CA- The location will voluntarily close due to the infestation. PIC will contact Ecolab to have the location treated. Self closures on the drive thru windows will be repaired. New vector control lights will be installed. A plan will be provided to abate the issue including adding air curtains to the drive thru windows.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests

Observed no thermometer provided or present in the walk-in cooler. CA- PIC will obtain a thermometer to place in the warmest part of the cooler. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed one of the managers in the food preparation area not wearing a hair restraint. CA- PIC corrected on site by providing a hair restraint.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed employee personal item stored above the hand sink. 511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers.

1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed inspection report not posted in the front service window or drive thru windows. PIC will post the new inspection report in both drive thru windows and the front service window on 6/17/25.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed but shall be made available by the food service establishment to the public upon request.

In use utensils stored next to the trash can in the fry station area. PIC removed the trash can and washed, rinsed, and sanitized the skimmer.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi)

Observed to go trays not inverted on the front service line. PIC corrected on site by inverting trays to prevent contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed wet cardboard boxes with packages of raw hot dogs stored in the boxes. CA- PIC corrected on site by removing the wet bags, discarding the boxes, and storing hot dogs in a clean, dry, container.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed the reach in cooler gaskets below the prep station contained mold build up. The gasket was also torn. CA- PIC will clean and replace the gaskets by 6/25/25. Observed soiled reach-in cooler gaskets.

Observed ceiling tiles and floors in the storage room in need of cleaning.

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.

Observed chicken bites stored in the back of the heat lamp hot held below 135F. Chicken bites must be reheated to 165F and placed on time as a public health control in the future if hot temperatures cannot be maintained.

Observed no time keeping records for TCS items in the prep top cooler using time as a pubic health control. Team member then wrote times for TCS items for 10am-2pm after inspection started at 10:55am. Time record sheet was provided to the manager.

Observed team member with tears & holes in their clothing. Outer clothing mut be cleaned and intact to prevent food contamination.

Observed no team members with hair restraints. PIC corrected on-site.

Condensation leaking in the reach in cooler.

Observed ceiling tiles in need of cleaning and floor underneath ice machine with debris.

Observed personal items and beverage stored above the grill.

Observed cardboard box used as a trash can in the kitchen. Trash can must be made of durable and non-absorbent material.

Reach in cooler contained food debris and mold-like substances inside. Walk in cooler shelves contained food debris and rust. Exterior of slushie machine with black substance on the surface. Mold on caulking of 3 compartment sink.

Reach in cooler contained food debris and mold-like substances inside. Walk in cooler shelves contained food debris and rust. Exterior of slushie machine with black substance on the surface. Mold on caulking of 3 compartment sink.

Reach in cooler contained food debris and mold-like substances inside. Walk in cooler shelves contained food debris and rust. Exterior of slushie machine with black substance on the surface. Mold on caulking of 3 compartment sink.

Reach in cooler contained food debris and mold-like substances inside. Walk in cooler shelves contained food debris and rust. Exterior of slushie machine with black substance on the surface. Mold on caulking of 3 compartment sink.

Observed popcorn chicken and chicken filet hot held below 135F.

Observed water pooling at the bottom of the reach in cooler in the main kitchen as well as food debris.

Cardboard box used as a trash bin next to the fryer. Manager discarded cardboard box (COS).

Phones stored on bread.

Observed dust accumulation on vents above the food prep station.

TCS food items stored on prep top cooler and reach in cooler cold held above 41F.

Observed grime build up in the interior portion of the ice machine.

Observed leak above the ice machine and underneath the steam table.

Observed dust on ceiling and vents in the main kitchen. Observed ceiling above ice machine in disrepair.

Observed purse stored on the food prep station. Observed cellphone and eyeglasses stored on bread. Corrected on site.

TCS food items stored in a reach in cooler found out of temperature (greater than 41F).

RTE foods stored in warmer pass drawers found out of temperature (less than 135F).

Heavy mold growth in the interior portion of the ice machine.

Fruit flies found throughout the main kitchen area and near the rear of the restaurant.

Utensil used for milkshakes stored in water less than 135F and water had food particles and cloudy.