- Basic - Plumbing system in disrepair. The drain to the hand sink on the cook line is no longer attached and its pouring on the floor from the overfilled bucket
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The employee were multi-tasking and no hand washing was observed. one sink was blocked by several lids, the other the inspector was standing near it during the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp 120. Poultry 102. 120 held in the new hot hold unit under the hood system. The unit was off. Advised to reheat the foods in the holding unit.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Philadelphia cream cheese not dated when held in the storage compartment of the reach in cooler at the prep island
- Intermediate - Handwash sink used for purposes other than handwashing. The sink by the three compartment sink was being used to store several lids **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. The items held at the prep island which are being tracked by time do not have a written plan. The form was emailed to the General Manager
|
5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands approximately 5 seconds. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 54. 55. Cheese 49 because they were both placed on a false bottom which removed the TCS off the cold surface to the metal pan.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 127. Chicken 133 both in the hot box adjacent the fryers, the unit was set to a low heat setting. The Manager raised the temperature for the unit. The items were being reheated
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. All sinks **Corrected On-Site**
|
3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/7/2013 | Routine - Food | Call Back - Complied |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomato 51 in the prep top reach in cooler on the buffet island **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 113. Poultry 113. 110. 119. Fish 120. In the hot box unit on the cook line the unit was off. **Warning**
- High Priority - Rodent activity present as evidenced by fresh rodent droppings found at 3 on the floor behind the deep fryers and 2 on the floor by the syrup box rack. Areas have been cleaned up. **Corrected On-Site** **Warning**
- High Priority - Rodent burrow or rodent nesting materials present. Insulation on the floor by the syrup box rack. Area has been cleaned up **Corrected On-Site** **Warning**
|
10/4/2013 | Routine - Food | Warning Issued |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Drive thru **Corrected On-Site**
|
6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. White/opaque buckets on the floor in the walk in cooler **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Sitting on the wire rack over condiments packs **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. White cheese 50. Yellow cheese 48 both at the prep top reach in cooler in/at the cook line
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheeses at the prep top reach in cooler in/at the cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface. The hot box at the cook line has grease accumulation. The flavoring tubes to the Taylor machine are soiled
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The prep top reach in cooler in/at the cook line
|
3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Only one certificate is complete out of all employees
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. reusing cardboard boxes
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on the walk in freezer floor.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee wiped face th3n proceeded to grab the fryer basket
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee wearing a wrist band
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot dogs 127 f degrees in warmer above the prep line
|
11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating while preparing food. drive thru employee
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dog 92 f degrees in the in holding unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 61 f degrees in the open top prep reach in cooler on the cookline
- Critical - Observed spray hose at dish sink lower than flood rim of sink. at the three compartment sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot dogs 92 f degrees in the prep area. corrective action placed on cookline. reheated retemp 165 f degrees Corrected On Site.
|
6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five refer to comment section and provided DBPR hr form
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread 80 f degrees touched by employee on the cookline. same employee touched bread again with bare hands. bread room temperature. Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/head/body at drive thru.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee working with raw beef on the cookline failed to washing hands to break the contamination cycle. also see violation 9 for bare hand contact
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. warmer area under the cookline soiled with grease
- Observed hole in ceiling. by syrup tubbing
- Critical - Observed raw animal food stored over ready-to-eat food. Poultry raw noncommercially wrapped over fries in the storage reach in cooler on the cookline. provided DBPR hr form
- Critical - Observed spray hose at dish sink lower than flood rim of sink. at the three compartment sink Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. side door has a gap
|
4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer next to drive through window.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
|
1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice.
- Observed insect control device installed over food preparation area.
- Critical. Observed buildup of slime in the interior of ice machine.
|
9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat in wic @ 50 degrees; Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. up to 50 degrees;
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed insect control device installed over food preparation area.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed personal care item stored with food. hats
- Wet mop not hung to dry.
|
3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chili in wic
- Critical. Observed food stored on floor. in wic
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical. Observed live flies in kitchen.
|
9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Checkers #6308, 7604 East Colonial Drive, Orlando, FL »