|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed chicken salad with an unreadable date mark sticker on it. Per Ms. Maureen Connolly, it was made either today or yesterday. Ensure all date marking is legible or the food item will have to be discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed burger patties thawing in room temperature. CDI- Pans of burgers placed in the walk in cooler.
3-501.13 Use approved thawing methods. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Observed silver pans stacked wet. CDI- The pans were rewashed in the dish machine and left on the drain board to air dry.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed old food debris under the counter top equipment. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed wall damage in the dining rooms and ceiling damage in the kitchen (small hole that is in the process of be repaired by Jason).
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Ms. Maureen Connolly present during the inspection.
Report emailed to hjenkins@brookdale.com & mcunningham@brookdale |