Checker's

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The top 1/3 of the most current inspection report was not posted in each drive through window. Observed old inspection report posted 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Equipment was observed in poor repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates were not maintained intact, tight, and properly adjusted in accordance with manufacturer’s specifications. The walk-in cooler door hinges are in disrepair, preventing the door from closing properly. Corrective Action: Repair or replace damaged components to ensure all equipment is maintained in good working condition. Adjust and repair the walk-in cooler door hinges so the door closes fully and forms a proper seal, preventing temperature loss and ensuring safe food storage conditions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Equipment was observed in poor repair. The ambient air temperature of the walk-in cooler was not sufficient to maintain Time/Temperature Control for Safety (TCS) foods at required cold holding temperatures. Corrective Action: All equipment must be maintained in good repair and proper working condition in accordance with applicable regulations. The walk-in cooler must be adjusted, repaired, or replaced as necessary to consistently maintain safe cold holding temperatures for TCS foods.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed exterior of cold holding equipment unclean to sight and touch Equipment must be cleaned as often as necessary to maintain cleanliness and by methods that prevent contamination of food products. Corrective Action: The Person in Charge was advised to clean under and around all equipment to prevent potential contamination.

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulated under hot holding equipment. Heat lamp and steam wells Physical facilities must be cleaned as often as necessary to maintain cleanliness and by methods that prevent contamination of food products.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed outside dumpster area not clean. Dumpster area must be maintained ina clean and sanitary condition

Proper cold holding temperatures — Inspector Note: Observation: Potentially hazardous/time-temperature control for safety (TCS) foods were observed cold holding at temperatures greater than 41°F in the walk-in cooler. Items included chili, sliced tomatoes, and cheese. Corrective action: TCS foods must be maintained at 41°F or below during cold holding to prevent bacterial growth. Corrected on site: The employee was instructed to discard all TCS foods that were cold holding above 41°F.