|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 2 food employees not using the protective barrier to turn off faucet. CDI Teaching moment and employees rewashed their hands. |
|
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 Observed several shell stock tags from December not marked with the date of when packaged was used. CDI Spoke to seafood manager regarding has to be consistent with date marking. Teaching lesson and informed PIC to determine when shell stock tags were last sold. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while doing food preparation. CDI Food employee took watch off. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat debris on meat trays stored above cutting board near meat saw. Keep protected or store in another location to prevent contamination. REPEAT
Observed meat trays in dry storage on the floor. Make sure to keep 6 inches off the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris inside of case alone metal sides and in between plastic and metal. Observed food debris on shelves below meat wrap paper. Make sure to increase cleaning frequency. REPEAT. |