|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Properly label all dry food bins; Observed bulk dry food bins not labeled in kitchen area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry; Obsevred numerous metal bowls stacked wet in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment in good repair; Observed stained/gouged cutting boards in use in kitchen area in need of resurfacing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep can wash area clean; Observed large amounts of storage and unused pots and equipmet stored in can wash basin in need of removal. |