Checkers 5190

Basic – Equipment in poor repair. Observed deep reach in freezer and reach in cooler in the main line not working to keep food in temperature.

Basic – Floor area(s) covered with standing water. Observed standing water under frosty machine.

Basic – Insect control device installed over food preparation area. Observed bug zapper device installed over reach in freezer where burger patty is stored and above salt containers.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. nObserved 1 live fly flying by the 3 compartment sink, 1 live fly on the wall by the ice cream topping area, 5 live flies on the wall by the dry storage area where gloves are stored, and 1 live fly resting on top of a case of forks.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (76F – Hot Holding); fish patty (71F – Hot Holding); chicken tenders (71F – Hot Holding) in the hot holding unit that was turned off as per operator, because it was burning the food. Told operator food must maintain at 135F or above at all time. Operator reheated items to chicken tender (171F – Reheating); chicken patty (169F – Reheating); fish patty (165F – Reheating).

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed fry station door with mold like substance.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Forms are not signed by employees.