|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Keep food contact surfaces cleaned and sanitized; Observed various utensils stored clean with food debris stuck to surfaces. Utensils pulled and placed into dirty dish sink. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool all PHF products using approved methods; observed cooked breaded chicken strips wrapped in plastic cooling in reach-in cooler measuring 50-52 degrees F; Observed pan of cooked pasta cooling on prep table surface measuring 78-80 degrees F. Both items were either placed into walk-in to quickly cool or discarded by management. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
(general comment) Properly label all packaged food products that are available for self sevice; Observed major progression; Observed numerous items remaining that need proper labeling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non-food contact surfaces clean; Observed can rack near entrance of resident food service area collecting food debris in need of general cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep floors, walls and ceiling clean and in good repair; Observed flooring underneath cooking equipment at grill station collecting heavy food debris in need of cleaning. |