Checkers Drive-In Restaurant

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in quat sanitizer solution with a concentration of 100ppm.

In-use utensils: properly stored — Inspector Note: Observed ice bucket stored on tray with accumulated standing water in it. Manager corrected on site.

Nonfood-contact surfaces clean — Inspector Note: Observed food accumulation under shake machine dispenser. Observed mold like substance on the wrap cover over the condensation lines in the walk in cooler. Observed food accumulation in the housing of the chicken bites storage area. Observed food debris on out of order coke machine.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor in the walk in cooler in bad repair and with debris accumulating. Observed an opening in the ceiling of the walk-in cooler around the condensing lines. Observed an opening in the ceiling above the ice machine.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee mouthwash stored on single used storage shelf.

Insects, rodents, and animals not present — Inspector Note: Observed large dead roach near the back of the establishment.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mold like substances starting to form in the ice scoop holder with the ice scoop stored inside. Manager corrected on site by washing, rinsing, and sanitizing ice scoop and holder.

Proper date marking and disposition — Inspector Note: Observed improper date marking for American cheese and chili. Observed plastic wrapped hot dogs and hamburger meat without any date marking information.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed American and Swiss cheese stored exposed in their packages. Please close the packages of cheese to prevent potential contamination.

Personal cleanliness — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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