CHECKERS

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing.

Physical facilities installed, maintained, and clean — Inspector Note: Observed an accumulation of build up and debris on the floors, walls, and ceilings of the main kitchen. CA: Advised PIC to ensure the floors and ceilings are clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black buildup on the inside of the ice machine. CA: Advised PIC to ensure ice machine is cleaned to sight and touch.

Proper hot holding temperatures — Inspector Note: Observed multiple hot held food items not maintaining a temperature of at least 135F. Observed bacon bits (125F) and cheese sauce (128F) in the steam table. Observed chicken bites(124F) under a heat lamp.

Thermometers provided and accurate — Inspector Note: Observed missing thermostats for ambient temperature measurements in the main kitchen RIC, RIF, and the WIF. CA: Advised PIC to ensure ALL cold holding units have thermometers to provide accurate ambient readings.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most current inspection not posted in the drive through window. CA: Advised PIC that the drive through windows should have the current inspection report, and also PIC should 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.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup on interior of reach in coolers and freezers. Observed buildup on outside of equipment. CA: Advised PIC to ensure all equipment and non-food contact surfaces are free of accumulations.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease and food buildup on the floors, walls, and ceilings of the main kitchen. CA: Advised PIC to ensure all physical facilities are cleaned to sight and touch.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ventilation/coolant system of the WIF with icicles. CA: Advised PIC to ensure the ventilation system of the WIF is maintained in good repair.

Proper cooking time and temperatures — Inspector Note: Observed bacon (131F) not cooked to the appropriate temperature of 165F.

Proper reheating procedures for hot holding — Inspector Note: Observed cheese sauce (71F) and chili (42) not placed in the hot holding unit at 165F after reheating.

Proper cold holding temperatures — Inspector Note: Observed improper cold holding as multiple TCS food items were stored above 41F in the main kitchen. Observed cheese in the WIC stored at 42F. Also, observed shredded lettuce in the prep top cooler stored at 47F. Also, observed cooked chicken (49F) and shredded lettuce (47) stored in the main kitchen RIF.