| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
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Employee was observed to wash their hands with soap at hand washing sink near three compartment sinks. Employee only washed their hands for approximately 10 seconds before drying their hands with single use paper towels. |
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Priority (P) |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to handle raw foods and remove single use gloves and place a new pair of single use gloves on without washing their hands. After removing single use gloves and placing a new pair of single use gloves on employee was observed to handle ready to eat foods and single use food contact containers. |
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Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Employee was observed to wash their hands without soap in the first bay of the three compartment sink. |
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Priority Foundation (PF) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed handle ready to eat foods while dispensing in a single use container on arrival to the facility. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Can opener blade attached to food preparation table was observed to have dried food residues and build up. |
Person in charge removed can opener to three compartment sink for cleaning. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Employee did not sanitize thermometer between checking internal temperature of raw fish and ready to eat fully cooked fish. Employee was observed then to wipe probe thermometer on linen tucked into employee shorts. Employee did not sanitize facility's probe thermometer after checking raw undercooked foods and after checking ready to eat foods. |
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Priority (P) |
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| 15 Returned and unsafe food |
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| 15 0080-04-09-.03(7) Discarding food contaminated by employees or other persons through contact with their hands or other bodily discharges |
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Employee was observed to pick up ready to eat cooked hushpuppies off the floor and place back on the flat top grill. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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In house made Rem sauce at the makeshift unit was observed to have an internal temperature of 55.4 degrees F. Tilapia raw fish in clear plastic food container at the bottom of the makeshift unit was observed to have internal temperature of 46.4 degrees F. A bag of live shellfish claims was observed to be placed out of refrigeration/cold holding and were observed to be stored on a plastic black tray on top of ice in the sea food open air display area. The surface temperature of the live shellfish claims was recorded at 60.2 degrees F. |
Person in charge voluntary removed and discard all the foods referenced in the violation during the routine inspection. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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In house made sauces at the food service makeshift cold holding unit and at the small sauce Temperature control for safety fridge near the cash register did not have a preparation or a discard. expiration date. Crab cakes, made in house, at the front retail display cold holding unit did not have a preparation or a discard/expiration date. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Ambient temperature of makeshift cold holding unit was observed to be 46.5-degree F. Facility's thermometer was observed to have an approximate temperature of 46.0-degree F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Employee was observed to take an internal temperature using the facility thermometer at which the employee indicated they read an internal temperature of 130 degrees F. The employee did not clean or sanitize the thermometer and place back into the holder. A few minutes later the employee using the same thermometer rechecked the fish, employee indicated the fish was now 140 degrees F. The employee removed the fish from the flat top grill. The internal temperature of the fish was check using a TDA calibrated thermometer with a temperature of 179.3-degree F. |
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Priority (P) |
0 |