CHECKER’S DRIVE IN #356 Inspection – March 24, 2025

High Priority 1

#7High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cheese, cut onions, cut tomatoes, shredded lettuce and mayonnaise at make table were all not time marked. Operator move soap stated items had been placed out for use 1 hour prior and then properly marked times on all items. Operator corrected above issues to meet inspection standards. **Corrected On-Site**

Corrected On-SiteStop Sale

Intermediate 3

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by mop sink.

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink by mop sink.

#10Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment did not have Time control sheet at time of inspection.

Basic 6

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris in walk-in cooler, walk-in freezer and under kitchen equipment. Repeat 8-1-24

#2Basic33-20-4

Basic – Grease on the ground and/or pad around grease receptacle.

#3Basic33-29-4

Basic – Grease receptacle lid open.

#4Basic22-16-4

Basic – Reach-in cooler under make table at cooks line interior/has accumulation of soil residues. Repeat 8-1-24 **Repeat Violation**

Repeat Violation

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler.

#6Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Florida Food Watch