8: 1200-23-01-.06(3)(a) Observed food prep on 3 comp sink drain board closes to hand sink, with in “splash zone” (18inches). CA: discussed addition of splash guard if continued prepped; discussed use of clean other side of 3 comp sink.
20: 1200-23-01-.03(5)(a)6. Raw foods stored on prep cooler: raw shrimp (53F), raw fish (54F), raw calamari (52F) not holding at proper temp. CA: iced product; discussed use of ice as coolant when busy.
26: 1200-23-01-.07(2)(a) Observed leaking hand soap dispenser stored on counter with boxes of in use single use items (lids, straws). CA: removed chemicals to proper storage, discarded contaminated items.
33: 1200-23-01-.03(5)(a)3. Observed raw fish thawing in 3 comp basin without the use of cool running water.
35: 1200-23-01-.03(5)(a)7. Observed unlabeled containers of white powders stored on prep cooler.
39: 1200-23-01-.03(3)(d)4. Observed wet wiping cloths, not in use, stored ob food prep surfaces throughout kitchen.
45: 1200-23-01-.04(1) Observed old egg cartons being used a coverings at fryer.
Additional Comments
Juicyseafoodtn@icloud.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used