GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  CHECKERS
Address:   2388 WESLEY CHAPEL ROAD
City:  DECATUR Time In:  02 :  35 PM Time Out:  05 :  25 PM
Inspection Date:    06/25/2018   CFSM:  Candace Mitchell 11.1.20
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  886351
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

84
Grade

B
Date

12/05/17
Prior Score

85
Grade

B
Date

04/07/17
CURRENT SCORE CURRENT GRADE
 
55
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   . Date:   06/25/2018
Inspector (Signature)   Rhonda Baines
Follow-up: YES circle   NO circle
Follow-up Date: 07/10/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
CHECKERS		 Permit #
886351		 Date
06/25/2018
Address
2388 WESLEY CHAPEL ROAD 		City/State
DECATUR GA 		Zipcode
30035
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cheese Cheese / Main Kitchen, sauce 181.0 ° F Soup Soup / Main Kitchen, chili 180.0 ° F Soup Soup / Main Kitchen, chili 158.0 ° F
Cheese Cheese / Main Kitchen, sauce 179.0 ° F Cheese Cheese / Main Kitchen, sauce 180.0 ° F Soup Soup / Main Kitchen, chili 163.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, fried pollock 169.0 ° F Chicken Chicken / Main Kitchen, fried breast patty 160.0 ° F Chicken Chicken / Main Kitchen, fried wings 183.0 ° F
Chicken Chicken / Main Kitchen, breaded patty 197.0 ° F Ambient Ambient / Main Kitchen, Food frozen solid 10.0 ° F Ambient Ambient / Main Kitchen, Meat - food frozen solid 14.0 ° F
Ambient Ambient / Main Kitchen, Serve line 62.0 ° F Dairy Dairy / Main Kitchen, cream cheese*** 61.0 ° F Cheese Cheese / Main Kitchen, sliced*** 52.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, Lettuce*** 62.0 ° F Ambient Ambient / Main Kitchen, Food frozen solid 06.0 ° F Ambient Ambient / Main Kitchen, 40.0 ° F
cut lettuce cut lettuce / Main Kitchen, 41.0 ° F Cheese Cheese / Main Kitchen, 38.0 ° F Dairy Dairy / Main Kitchen, Ice Cream- Chocolate 20.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(o)] PIC Provides key drop delivery invoice that has no temperatures recorded for the dropped off product. PIC is not able to provide a key drop agreement. Advised PIC to monitor invoices for required key drop temperatures and maintain key drop agreement on premises.  New Violation.
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] Facility has no means of notifying employees of what foodborne illnesses and their accompanying symptoms must be reported to PIC. Provided PIC with employee health agreement.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] There is no procedure, documented or otherwise, for disinfecting a fecal or vomitus event in the facility. PIC mentioned using tile cleaner for a disinfectant.  New Violation.
3-1C Violation of Code: [511-6-1.04(1)] Cut onions in use on the cold table are seen with a fly walking on and throughout the cut, RTE produce. COS- discarded the onions.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(n)1] Observed an employee with gloved hands move a box from the floor and then touch the lids of foods on the serve line without changing gloves. COS-Had employee to change gloves and wash hands.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed time/temperature control for safety foods holding above 41F on the prep line cold holding unit. COS-relocated items to ice baths in WIC.  Corrected On-Site.  Repeat Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed tomatoes and sliced cheese using TPHC with a discard time of 2:00 pm still in service 20 minutes in to the inspection. COS- employee discarded food product.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Scoops in all 3 ice bins have handles that are in contact with the ice product. COS- removed all ice scoops.  Corrected On-Site.  Repeat Violation.
17B Violation of Code: [511-6-1.06(5)(n)] Outdoor dumpster's sliding door is open.  Repeat Violation. Correct By: 06/25/2018
17C Violation of Code: [511-6-1.07(2)(c)] In the WIC the floor & wall junction is not properly sealed.  New Violation. Correct By: 07/10/2018
17C Violation of Code: [511-6-1.07(5)(a),(b)] Flooring throughout the kitchen is observed with food debris and unclean water pooling in between the grout.  Corrected On-Site.  New Violation. Correct By: 06/25/2018
18 Violation of Code: [511-6-1.07(2)(m)] A drive thru window and a walk up window are not tightly fitted against the window frame adding a gap to the closure. Refit the window and add an insect control device such as an air curtain or self closure device.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Fly activities are seen throughout the kitchen.  Repeat Violation.
Remarks Calibration: DT 32F, DT 32F, TW 32F, TC 32F, TW 32F
Person in Charge (Signature)    Date: 06/25/2018
Inspector (Signature) Rhonda Baines Date: 06/25/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
CHECKERS		 Permit #
886351		 Date
06/25/2018
Address
2388 WESLEY CHAPEL ROAD		 City/State
DECATUR GA 		Zipcode
30035
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Quat buckets 200 ppm/200 ppm sink 200 ppm
Orkin 5.28.18
Darling Ingredients 5.24.18 1,500 gal
****511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
****511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Person in Charge (Signature)    Date: 06/25/2018
Inspector (Signature) Rhonda Baines Date: 06/25/2018

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