|
6
|
2
|
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 three hand washes where duration was insufficient and hands were re-contaminated by handle. CDI- hands re-washed |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf
Observed one bag of mussels with no tags. PIC and manager stated they recieved it from their warehouse with no tag and their procedure is to request the tag from the warehouse. CDI- discard by rule; explained to PIC and manager they must recieve with tag; a better procedure would be to deny and it can come back after tag located and affixed 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. -PfObserved a mussels tag date marked 6/19 with product still present. Label only needs to date marked with date last of product sold. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Soiled Knives stored in storage block on side of prep sink. CDI- PIC stated the block is for soiled knives only. CDI- asked to label as soiled before future inspections. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Staff began prep work at only prep sink around 530am and had not washed rinsed and sanitized as of 10am with ambient air above 48 F. CDI -cleaning of cutting boards begun |