|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food debris in the handsink. CDI - educated employee about not dumping into sink and only using for handwashing; food employee cleaned and sanitized handsink. |
|
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 the shellstock tags not in chronological order; tags were not labeled with the date the last shellstock was sold from that batch. CDI - food employee put tags in order, suggested to use a binder for better organizational purposes; explained importance of writing the date of last shellstock on the tag. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility did not have thin probe thermometer to check temperature of thinly sliced salmon and cooked shrimp. VR |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility had quat test strips, but they are expired. VR |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed the fans on the ceiling have dust build up. |