|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle raw food then change gloves and handle RTE food for display case. CDI hands washed. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 tags that were not dated, and past containers of shellstock tags that were unable to be retrieved. Repeat. Verification required.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed lox trimmings that did not have parasite destruction letters or information provided. Facility had from last inspection stating fish was farm raised but no box was left behind to tell if salmon is farm raised or frozen for parasite destruction. Repeat. Verification required. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lox trimmings that were packaged and stored without a consumer advisory. Suggested using a placard or placing consumer advisory on label. Repeat. Verification required. |