|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Properly store employee drinks. Observed two employee drinks stored on prep surface. Drinks moved to better location. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark TCS, ready to eat, refrigerated open foods. Observed package of bologna and butter without date label. CDI-labeled. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Properly thaw foods. Observed pot roast thawing correctly under running water but did observe frozen crab cakes thawing in boxes on counter at room temperature. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Facility shall be free of insects. Observed flies in kitchen and dead insect in empty plastic container in dry storage. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Properly store foods to avoid contamination. Observed boxes of bread stored on floor of dry storage and bowl of pudding stored uncovered in two door reach in cooler. |
|
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 corroded equipment throughout kitchen such as toaster and most shelving. Repair leak from condenser in two door refrigerator. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non food contact surfaces clean. Observed mold build up on gaskets and walls of refrigeration units. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep floors, walls and ceilings clean. Cleaning needed throughout kitchen especially around perimeter of floors and behind equipment. |