CHECKERS

Personal cleanliness — Inspector Note: Observed employee preparing food wearing a watch in main kitchen. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed floor in WIF in main kitchen in disrepair; floor has deep crevices, is lifting from base, and not easily cleanable. C/A: 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. *Floor must be repaired in 60-days to receive permanent permit with department.*

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed rusted, deteriorated wood and metal seals along exterior base of WIF (side near ice machine) and WIC (side near storage and restroom area) in main kitchen. C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *Correct within 60-days; must be repaired for permanent permit.*

Nonfood-contact surfaces clean — Inspector Note: Observed soiled floor in WIC and WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed porous ceiling tile in main kitchen above prep sink. 2. Observed ceiling soiled with dust and dirt throughout main kitchen. 3. Observed ripped/torn area of ceiling above office desk in front of storage area. 4. Observed heavily damaged, cracked floor tiles in restroom and storage room area of facility. C/A: Repair areas noted; all physical facilities shall be maintained in good repair. Clean areas noted; the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. *Correct within 60-days; permanent permit will not be recommended if repairs are not completed.*

Physical facilities installed, maintained, and clean — Inspector Note: Facility has several pieces of inoperable equipment (RIF, beverage dispenser, etc.) stored on-site throughout facility. C/A: Remove all equipment that is unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Insects, rodents, and animals not present — Inspector Note: Observed opening along base of door in storage area allowing potential entry of pests. C/A: Repair/seal area; outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. *Correct in 60-days; required correction for permanent permit.*

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding at below 135F in pass thru drawers above prep table in main kitchen (*see asterisks*). C/A: All TCS foods must be maintained at 135F and above during hot holding. COS: Hotdog and fish discarded; chicken reheated to 201F within 2-minutes.