20: Sliced tomatoes on prep table temped at 60.4°. Person in charge said items had been on table since breakfast and no time holding demonstrated. Corrective Action-person in charge disposed of approximately 2 pounds of sliced tomatoes.
22: (Out) Observed onions, lettuce, and tomato’s on prep table missing time stamps. Person in charge said onions and lettuce had just been brought up for lunch and they temped within limits.
26: (Out) Observed boxes of gloves stored on the same shelf beside hazardous chemicals. Corrective Action-person in charge moved gloves to a different shelf.
35: Various condiment squeeze bottles located throughout store not labeled.
37: Unapproved employee drinks stored in unapproved areas.
43: Box of single serve cups located on the floor in back room.
47: Numerous non contact food surfaces had food debris buildup.
51: Both toilets in mens restrooms require cleaning.
53: Observed food debris on walls, and floor.
Several floor tiles and ceiling tiles throughout kitchen missing or in bad repair.
56: Most recent inspection not posted.
Additional Comments
Ongoing training with Jeff Mahan. Person in charge embargoed 2 pounds of sliced tomatoes. X1501824@ckerests.onmicrosoft.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
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
