Anaya's Seafood

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

ensure food are protected/covered in storage. do not store raw sea food over rte food on prep line

*10 Q.A. PPM - hardness of water

ensure sanitizer is being used at proper concetration at the bar. bar sink found at 0ppm

*14 Wash hands after all other activities

employees must wash hands at hand sink. do not use prep sink for hand washing

*18 Toxic items labeling-non original container

label all chemical spray bottles. do not use raid

*28 Date marking commercially prepared RTE/ TCS food

properly date mark rte and tcs food

*29 Food thermometers provided and accessible

provide thermometer and test strips

*31 Individual, disposable towels

provide paper towels

*32 Equipment & Utensils smooth easily cleanable

pots and utensils found burned/disfigured/with carbon build up. replace it

*35 Eating food, chewing gum, drinking beverages, or using tobacco

store phones properly

*41 Shucked shellfish removed&repacked: info kept 90 days

keep shucked oyster tags/info for 90 days

*43 Light bulbs, light shields provided

provide proper lighting

*45Physical Facilities Floors,Walls,Ceilings

repair tiles/coving throughout the kitchen

*46 Toilet rooms, convenience and accessibility

provide a covered trash can in your employee restroom

*39 Equipment in good repair and proper adjustment.

REPLACE BROKEN GASKETS

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL SEASONINGS AND DRY GOODS

*31 Handwashing lavatory - used for other purpose

*34 Controlling pests. Eliminating harborage conditions

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*39 Keep utensils handles upright or protected