|
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 PIC wash hands and re-contaminate on handles. CDI- hands rewashed |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
2-203.12 C b Do not allow comingling of shellfish from different harvesters and locations. Observed different species of clams comingled in display case. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that the meat cutting equipment had been in operation since 6 am this morning but had not been washed, rinsed and sanitized, PIC stated they do not do that every 4 hours and that he had never heard this before. Ambient room temperature was 52F. VR 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed previously cleaned and stored in empty sanitizer sink, tenderizer blades to have soilage between the blades. CDI- removed to re-clean |