5: Observed employee vomiting in trash can during inspection. Discussed with PIC she was unaware employee had been sick. Employee was sent home immediately.
6: Upon entry to kitchen observed employee on cell phone then go to put on gloves. Stopped employee and discussed proper hand washing.
14: Dirty plastic containers on shelf put away as clean, advised PIC to take to dish machine to be rewashed, rinsed and sanitized.
19: Gravy temperature was only 109 degree’s , disscussed proper hot holding temperature of minimum of 135 with PIC. Discarded by PIC.
20: Ham and cheese portions and philly steak portions being held in prep cooler had a temperature of 50 degrees. Discarded by PIC during inspection
26: Clear substance in container is not labeled with contents.
37: Bag of hamburgers in walk in freezer were left open, hamburgers were not covered/protected.
39: Sanitzer water bucket has excessive food debris in water
42: Observed plastic food pans stacked up wet.
45: Plastic food containers cracked and broken.
47: Excessive grease and grime accumulated on equipment, inside gaskets and around handles through out kitchen.
51: Men’s restroom is not clean, toilet paper and tissues backed up in toilets and dirty toilet tissue on ground around toilets. Women’s restroom soap dispenser works but is broken.
53: Broken floors tiles in kitchen, excessive dust around ceiling vents, paint chipping of walls.
Additional Comments
Bethturpin87@gmail.com, hkneiser@ckr.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
OUT
5 No discharge from eyes, nose, and mouth
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
