|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed 3 brooms and a dust pan blocking / leaning against the prep kitchen hand sink. CDI - Items were removed. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
REPEAT
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 missing dates on two shellfish tags for when the product was last sold. Observed a missing tag for clams on display. CDI - Clam tag was located and positioned with the clams. Manager educated employee on proper storage and labeling of shellstock tags. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 500+ ppm Quat sanitizer4 dispensing from the 3-compartment sink. Sanitizer will temporarily be diluted until the dispenser is repaired. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on the floor of the walk-in freezer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one employee with a long beard and no restraint. |