CHECKER'S #6272

Violations (5)

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager came from the outside, grabbed thermometer without washing hands Advised manager to wash hands

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager came from the outside, grabbed thermometer without washing hands Advised manager to wash hands

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 4pm the following products with time marked of discard time of 2:32pm were still in use. Chopped lettuce, sliced tomatoes . See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 4pm the following products with time marked of discard time of 2:32pm were still in use. Chopped lettuce, sliced tomatoes . See stop sale.

  High Priority

• 03F-01-5Critical

  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 4pm the following products with time marked of discard time of 2:32pm were still in use. Chopped lettuce, sliced tomatoes .See stop sale.

  High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 4pm the following products with time marked of discard time of 2:32pm were still in use. Chopped lettuce, sliced tomatoes .See stop sale.

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked chicken 101F hot holding. Per operator stored for approximately 1 hour. Operator decided to discard

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked chicken 101F hot holding. Per operator stored for approximately 1 hour. Operator decided to discard **Corrected On-Site**

  High Priority

• 53B-09-4

  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of them are copies. Advised operator to get originals

  Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of them are copies. Advised operator to get originals

  Intermediate