|
6
|
4
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing hands at 3 compartment sink. CDI Food employee stopped and directed to rinse hands at hand washing sinks.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after completing task. Observed food employee donning damaged gloves. CDI Food employee stopped and directed to wash hands. REPEAT |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
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 shell stock tags not marked. CDI PIC will review records and find date. VERIFICATION REQUIRED. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - Observed debris on food contact surfaces; items that were just washed at meat and seafood sinks. CDI Items returned to ware washing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed salmon spread without a date mark. Observed pan of hot dog without a date mark. CDI Items were discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee ibuprofen being stored above meat case. CDI Bottle was relocated to designated area. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thawing methods are in refrigeration, as part of cooking process, microwave or under running water as long as water does not rise above 70 degrees and product above 45.
Observed shrimp and salmon thawing at 3 compartment sink under running water with product rising above 45 degrees. CDI Process stopped and product moved to walk in cooler for rapid cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment at 3 compartment sink being stored while raw shrimp thawing at the sink. Make sure to not store clean equipment at 3 compartment sink whilst thawing. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
4-501.14 Warewashing Equipment, Cleaning Frequency - C
Observed sanitizer cloudy. CDI Sanitizer was changed out.
Observed clean side of baseboards where clean equipment was being stored with significant food debris. REPEAT |