|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed trays of raw tilapia and raw snapper next to each other in seafood display cooler at 60 degrees. Air temp in cooler reading 41 and below. PIC said fish had been placed in cooler less than 1 hr earlier. Reason fish was not cold could not be determined. PIC placed fish in walk in cooler to chill to 41 or below. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed meat market worker wearing a watch during food handling duties. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wrapped meat market trays stored on floor in storage room. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed condensation collection tray above fish with a slimy build up, needing cleaning. Significant limescale build up on racks in seafood dept. walk in needs cleaning/ removing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed seafood handwash sink pipe and hosebib under 3 comp sink with bad leaks, needing repair. |