|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turing the sink off. CDI - educated to use a papertowel to turn the sink off to prevent recontamination. |
|
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 from the date that is recorded on the tag. -Pf Observed multiple tags that were not dated when the last shellstock from that batch was sold, nor were they stored in chronological order from sell by date. CDI - educated food employee about proper shellstock tag compliance. Corrected the shellstock tags. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed bulk container of lobster salad that was opened up from commercial package on Saturday, 1.27.18, without a date label on product. CDI - labeled product. Educated food employee about proper date marking criteria. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination. Observed food safety lubricant in a dispensing bottle, but the bottle in illegible. Advsied to provide a proper lable for the bottle. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the display ice ice machine with build up inside the ice chute. Advised to keep clean. |