CHECKERS DRIVE-IN RESTAURANT #850

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 2 live gnats and 1 dead gnat in the interior surface of the ice machine. COS- PIC started to melt ice. Discussed with PIC to not use ice machine until its washed, rinsed and sanitized and in good repair.

Personal cleanliness — Inspector Note: Observed food handler handing food with hand and wrist jewelry. CA: Jewelry. 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several pans stacked wet. CA: All dishes shall air dry completely before stacking.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed 2 boxes on single used items stored directly on the ground. CA: 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Nonfood-contact surfaces clean — Inspector Note: Observed interior of the bottom of the prep top cooler with heavy accumulation of food debris. Observed warmer drawers not in use with heavy accumulation of food and grease build up. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed shelves in walk in cooler starting to rust/ rusted. CA: All surfaces shall be smooth, durable and easily cleanable.

Physical facilities installed, maintained, and clean — Inspector Note: Observed holes in wall in main kitchen. Observed floors unclean with accumulation of grease and food residue behind and under cooking equipment and coolers. Observed stains on walls. Observed WIC walls with black stains CA: 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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Insects, rodents, and animals not present — Inspector Note: Observed door and serving window that not in use opened at the time of inspection. Observed 6 flies in the main kitchen at the time of inspection. Observed 3 gnat in the interior of ice machine. Observed 5 live gnats in the main kitchen at the time of inspection. Observed several dead gnats on wall near walk in cooler at the time of inspection. CA: 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.

Hands clean and properly washed — Inspector Note: observed food handler touch raw beef patties with gloved hands and put the patties on grill to cook. Employee removed gloves and continued touching bags with ready to eat food and handling ready to eat food by pulling out drawers of cooked chicken and transferring them to another hot holding unit without washing hands. CA: . Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and When switching between working with raw food and working with ready-to-eat food. COS- employee washed hands.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only hand sink in the facility with no hand soap at the time of inspection. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- PIC provided hand soap at the hand sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed damage ice machine in use with black slime in the interior of ice machine. CA: All equipment shall be in good repair. All food contact surface shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC started to melt ice. Discussed with PIC to not use ice machine until the equipment is in good repair or replaced.

Proper cold holding temperatures — Inspector Note: Observed TCS food cold holding in WIC above 41F. See * on inspection report. CA: TCS foods shall cold hold at 41F of below. COS- PIC voluntarily discarded food.

Contamination prevented during food preparation, storage, display — Inspector Note: Boxes of food stored directly on the ground in WIF. CA: All food and single used items shall be stored at least 6 inches above the ground.

Food stored covered — Inspector Note: Observed multiple food items stored uncovered at the time of inspection. CA: All food shall be stored covered to prevent contamination. COS- PIC covered food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink slime and black build up in the ice machine at the time of inspection. CA: All food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed top of deep freezer used for food preparation-( slicing tomatoes) . The lid of the freezer is rusted and uncleanable. CA: All food and non food contact surfaces shall be easily cleanable. Discussed with PIC to not use the top of the deep freezer to prep foods until it is repaired and easily clean able. Discussed with PIC that a cutting board can be used.

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding above 41F. See * on inspection report. CA: TCS foods shall cold hold at 41F of below. COS- PIC voluntarily discarded food.

Proper hot holding temperatures — Inspector Note: Observed TCS foods hot holding below 135F(See * on inspection report). CA: TCS foods must hot hold at 135F or above. COS- food held under 4 hours reheated to 165F.