Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. Three staff members handling the phone, placing packages of meat out in units and touching hair and then applying gloves to help retrieve meat and seafood from cold holding cases for customers without washing hands. Discussed when to wash requirements with manager. Manager will have staff properly wash hands prior to applying gloves at time of inspection.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. Box with bag of raw oyster did not have the shellstock identification tags. Instructed manager that all bags of shellfish should contain the identification tags. Several oysters on ice in cold holding case did not have shellfish tags. Seafood manager did not know where shellfish tags for oysters were located. Manager will discarded oysters and oysters placed on embargo at time of inspection. Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. Several tags from raw oysters and raw clams in folder did not have last date of sale or discard date recorded on the tags. Instructed manager that last date of sale or discard should be recorded on tags, organized and maintained for 90 days. Manager will order new oysters and clams and record and maintain proper dates at time of inspection.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. Seafood manager taking large knife with meat debris off cutting board and dipping it into detergent-wash section of 3 compartment sink, then dipping it into rinse-water section of 3 compartment sink and then placing knife with visible meat debris on the surface into knife storage rack on prep table. Instructed manager that all equipment should be properly washed, rinsed and sanitized. No sanitizer step completed by manager. Store manager had Seafood manager place knife at 3 compartment sink for proper cleaning at time of inspection. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. In-use quat sanitizer at 3 compartment sink in seafood department measured less than 100 ppm. Discussed checking the automatically dispensing quat sanitizer with test strips and maintaining at 150-400 ppm. Seafood manager did not know how to check quat sanitizer concentration with quat test strips. Instructed manager on proper preparation and testing with test strips at time of inspection. Store manager will call for re-calibration and department can use 3 compartment sink in meat department that measured at 200 ppm until repaired at time of inspection.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Heavy food debris build-up on doors, rubber gaskets and bottom shelf of cold holding units used for meat and seafood. Discussed clean to sight and touch, cleaning frequency with manager. Clean more frequently and maintain.