|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored on top of cooked crab. Observed cooked crab stored with raw steaks. CDI - items were re-arranged correctly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed heavy build up on multiple fryer baskets and a flour bin. CDI - items were removed to be washed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an open package of crab and an open gallon of milk without dates. CDI - items were dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabeled. CDI - bottle was labeled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed to-go boxes stored on the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy build up on the inside and outside of equipment, tables and the shelves by the hot water heater. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
General comment 6-501.18 Maintain handwashing sinks, toilets and urinals clean. - Observed build up on the hand sink by the fryers. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat violation 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. - Observed heavy grease and splash build up on the walls in the kitchen. Clean walls |