|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Employee used gloved hands to scoop 96 F shrimp out of prep sink, removed gloves and put on new pair to begin to work with meat. CDI- direction to wash hands, which was done after removing gloves.
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 twice recontaminate hands at faucets after washing. CDI- PIC corrected employee and hands were re-washed. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P: Observed chicken sausage not adequately separated from adjacent pork in butcher case. Dividers normally used for that purpose were missing. Divider provided and set in place. Found house packaged pork on speed cart over house packaged beef. One package of pork laying directly on beef packages. Trays on cart re-arranged to prevent contamination. Observed condensation drip from two ports above boneless saw, exposing food to potential contamination. Verification of correction within 10 days. |
|
21
|
0
|
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: Observd date wheels for cooked foods in display case not being kept up to date. Shrimp placed in case today had sell-by date of Wednesday. Staff stated cooked products get 5 days shelf life. Staff acknowledged wheels not changed today when products set out. CDI- allowed to set wheels to proper dates. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Found shrimp in stopped sink with no faucet flow water 96 F. Internal temperature of shrimp was 96 F. CDI- Staff voluntarily discarded shrimp. |