|
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 a food employee use bare hands to turn faucet off after handwashing. CDI, to ensure employee used towel / barrier to turn faucet off after handwashing. Improvement made since previous inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 clams tags retained but dates sold not recoreded on some tags. CDI by instruction. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored net to ready to eat pre-cooked packaged snow legs in displasy case as well as cut lettuce and lemons stored on raw fish storage containers in walk in cooler. CDI, barrier provided in display unit and lettuce and lemons relocated to prevent cross contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - General Comment: Observed meat saw with food residues and staff not sure when it was last used. CDI, saw cleaned while on-site. |