|
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 seconds, and rinse using running warm water -P Observed food employee wash hands for less than 5 seconds. CDI - educated food employee to propely wash hands with soap and warm water and scrub for 15 seconds. |
|
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 shellstock tags in february not in chronological order and observed a two tags without a date written on the tag that the last shellstock was sold from that batch. CDI - educated importance of staying organized and writing date of last shellstock sold from that bath and keeping the tags in chronological order. |
|
47
|
0.50
|
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 dust build up on vent covers. |