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Checkers, 5400 W Oakland Park Blvd, Lauderhill, FL 33313, USA

2 years ago

5400 West Oakland Park Boulevard, Lauderhill, 33313 Florida, United States

Closure date: 10/20/2021

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - main kitchen at employee restroom door- observed 4 live flying insects flying around at employee restroom door. -main kitchen at 3 compartment sink wall-observed 6 live flying insect resting on the wall. -main kitchen cook service line- observed 3 live flying insects flying on Service line landing inside onions, sliced cheese and mayonnaise. See Stop Sale. - main kitchen at fry station warmer- observed 3 live flying insects flying over cooked chicken nuggets and French fries. -main kitchen prep station at ice cream mixture machine-observed 4 live flying insects flying around and landing inside strawberry topping. See Stop Sale. -main kitchen at soda dispenser-observed 2 live flying insects flying around and landing on on soda dispenser machine. -main kitchen at office desk-observed 3 live flying insects flying around office desk and landing inside file cabinets.

Source: Florida Department of Health

310


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Suspected food poisoning. Symptoms: Nausea, Vomiting, Fever, Stomach Pain, Cramps, Chills, Headache
Suspected source: canned artichoke
Onset: Less than 4 hours
Duration: 12 to 24 hours
Sick: Me
Additional information: I ordered a can of artichokes online from checkers60 while doing my grocery shopping. Thought I’d try... See More them out. They were far from their expiration date but had a slightly funny after taste. I only had one but a few hours later experienced intense intestinal cramping, constipation, exhaustion and pain. The day after I woke up still in pain and also had chills, a fever and nearly past out while trying to eat toast. | Symptoms: Nausea, Vomiting, Fever, Stomach Pain, Cramps, Chills, Headache See Less
106


February 21,2024 . Last week. I had purchased a Danish Custard pastry from Checkers, Hartebeespoort. There was mold in it. I have been to a doctor who prescribed medication for my symptoms
I purchased a Danish Custard pastr from Checkers Hartebeespoort Wednesday 21 February 2024, I had... See More eaten into the pastry and halfway through noticed a rotting/mold on the Custard as well as the pastry was burnt. Immediately I stopped eating the pastry. I emailed Checkers Hartebeespoort and they offered me a replacement and brushed it off, I asked the representative "how can you replace something that made me sick I have already lost trust in Checkers " I then found a Complaint number on Google and sent a whatsapp message with the pictures. I then got some Gaviscon and Immodium as since then I have had an upset, runny tummy. Eventually on Friday I went to see a doctor as these symptoms have not stopped. The doctor has given me medication and today 5 days later I am still in pain with the same symptoms, no one has contacted me today. Last week when I had spoken to someone else from Head Office she had told me that there was mold on the pastry. | Symptoms: Diarrhea, Nausea, Vomiting See Less
4


I went to checkers the one in my city and ordered 2 spicy chicken doubles and a large fries through the mobile ordering option. Upon arrival i was made to wait in line for the food that i knew was already done and prepared despite ordering ahead... See More . I proceeded to get the sandwiches and fries . Around 10:50 pm the same day I projectile vomited and experienced diarrhea. And two hours later i projectile vomited again . It consisted of several chunks of chicken . So i have no doubt what made me sick | Symptoms: Diarrhea, Vomiting, Bile See Less
172


Last Wednesday I had a double spicy chicken sandwich from Checkers and immediately I began to feel incredibly sick. I never felt anything like this before, I felt these symptoms for 5 days straight Wednesday Thursday Friday Saturday Sunday. Never eating at that Checkers ever again, HEALTH... See More DEPARTMENT needs to go there ASAP!! | Symptoms: Diarrhea See Less
220


Closure Date: 01/03/2024

Violations:
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee place frozen raw chicken with gloved hand into fry basket, then grabbed wrapped RTE food without washing hands or switching gloves. Spoke to employee... See More who removed glove and washed hands. **Corrective Action Taken**

- High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly near prep line/cook line. **Repeat Violation** **Admin Complaint**

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese slices (47F) in reach in cooler on prep line in kitchen. Person in charge states has been out of temperature for less than 4 hours. **Repeat Violation** **Admin Complaint**

- 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. No time marking on cut lettuce. Also, cut tomatoes missing time mark, only marked with prep date. Manager marked appropriately during inspection. **Corrected On-Site**

- High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb at side of establishment. **Repeat Violation** **Admin Complaint**

- High Priority - Waste water on ground of establishment. Observed waste water on ground in front of only hand wash sink in establishment. Water leaking from mop sink when in use. Person in charge attempting to fix, unable to fix during inspection. **Warning**

- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket sanitizer at cookline exceeded 500ppm.

Source: Florida Department of Health
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408


Closure Date: 02/19/2024

Violations:
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of... See More Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit myfloridalicense.com **Warning**

- High Priority - Rodent activity present as evidenced by rodent droppings found. 1) 5 droppings by water heater in kitchen 2) over 20 dropping on cooking lids stored on dry storage shelves in kitchen. 3) over 10 droppings inside office located at front counter away from kitchen. 4) 2 droppings behind chest freezer in kitchen. **Warning**

- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. See stop sale **Warning**

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. No preparation today. See stop sale **Warning**

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table: Cooked rice 124F, rice and beans 110F (hot holding) 2) stove:Cooked stew 127F (hot holding) Per operator food cooked less than 4 hours ago. Instructions operator to reheat all foods to 165F or more. **Warning**

Source: Florida Department of Health
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310


Closure Date: 01/04/2023

Violations:
- High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 less than 60 days.

- High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches behind microwave... See More oven in kitchen.

Source: Florida Department of Health
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310


Closure Date: 12/06/2023

Violations:
- High Priority - Chlorine sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Sanitizer sinks reading 0ppm chlorine. The employee added bleach to correct 100 ppm. **Corrected On-Site** **Warning**

- High Priority - Employee... See More failed to wash hands before putting on gloves to initiate a task working with food items. 1) Employee washing dishes and proceeded to move into the kitchen area to assist without washing hands before putting on gloves. 2) Employee left kitchen area with container of raw chicken and returned and put on gloves without first washing hands. **Warning**

- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed in the lounge dining area, 1) 14 dropping along wall under bar area. 2) 6 droppings on shelves behind bar among liquor bottles and glassware. 3) 7 droppings on floor around booths in lounge dining room closest yo the exit door. 4) 5 on droppings on floor around the buffet area in the lounge. 5) droppings too numerous to count under the shelving unit in the far back stock room behind walk-in cooler where beverages are kept. 6) 9 droppings along wall in the dish room. **Warning**

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- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. 2) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change was observed during inspection for cooling. **Warning**

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. See stop sale. 2) At front counter, COLD RAIL - prepared salad (60F - Cold Holding); portioned potato salad (61F - Cold Holding). Per employee both items in unit less than 4 hrs. Observed sections of unit not covered to retain proper cold air circulation around food items. Employee removed items to cooler to rechill. 3) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during the inspection for cooling. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen hot box, brown stew chicken (128F - Hot Holding). Per employee in box since 9:30am. Employee placed back in oven to reheat above 165F. 2) At front counter hot rail, fried plantains (99-104F - Hot Holding). **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Source: Florida Department of Health
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310


Closure Date: 09/27/2023

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Source: Florida Department of Health
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