|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Ensure that team members are avoiding recontamination after handwashing by using a paper towel to turn off faucets. Observed an employee turn off faucet with bare hands during the inspection.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee who just came off break immediately come back to work with only donning gloves and begin weighing out fish. Employee was asked to wash hands in between the changing of tasks before working with food. (CDI) |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be used for the sole purpose of handwashing only. Observed spray hose in hand washing sink upon arrival. Removed during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical sanitizer strength coming out of 3 comp sink only tested at 100 ppm concentration. Ensure that testing solution concentration is between 200-400 ppm. Verification visit required. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed shrimp and tilapia tightly packed at higher temperatures. Ice was put on foods to cool while still under display. |
|
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. Sliding doors for access to rear of display case
soiled, supporting green algal growth. More frequent cleaning needed. |