|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed bags of scallops and beef thawing at prep stations at room temperature. CDI- Items were placed in seperate prep sinks and water was ran over bags for agitation. (half points). |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on floor of walk-in freezer. CDI- Boxes were placed on shelf by PIC. (half points).
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed trays of crab ragoons and beef stored in walk-in freezer that were not covered. CDI- items were covered. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from exterior of grill. Clean dust from shelving and refrigeration units in kitchen area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in corners and udner equipment in kitchen area. Clean splash from walls in kitchen area. |