|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P- Observed employee donning gloves to assist a customer without washing hands. CDI- Employee washed hands and donned gloves.
2-301.14 Wash hands after activities that contaminate them.-P - Observed employees closing hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel. CDI- Employees rewashed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P -Observed employee wash hands for less than 10 seconds. CDI- Addressed with employee and washed hands properly. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Shellstock tags are not being stored in chronological order. Recommend storing tags in a different way to ensure that they are placed according to month. CDI- PIC will re-organize tags. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Hamburger patties, sausages, and crab cakes were stored in cold holding equipment. Hamburger patties were tightly covered. All items are prepared in house. Items should be properly cooled down prior to placing in cold holding equipment. Ensure that this process is done for all items prepared in house. CDI- Items placed in walk in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - 0 pts - Observed utensils being stored in between prep tables. Store clean utensils in an area that can be maintained clean. // Observed a small amount of single service meat containers with visible splash and debris. CDI- PIC discarded containers. |
|
47
|
0
|
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. - 0 pts - Beef and pork display cases are in need of detailed cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. 0 pts - Observed a few chipped floor tiles in front seafood area. |