| 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)(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 fish and removed single use gloves but did not wash their hands before moving on to handle food containers, ready to eat foods and utensils. |
Person in charge retrained employee of when to wash their hands after handling raw animal proteins. |
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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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Raw shrimp in plastic container at the makeshift unit was observed to internal temperature of 46-degree F. A tray of raw shrimp at the front retail display was observed to have internal temperature of 47-degree F. |
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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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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A plastic tub of clams was observed to be set on the food preparation counter for defrosting. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee with a beard was observed to be preparing sauces with no beard net or restraint. |
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Core (C) |
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