Anna's Seafood, Inc

Official Wording

Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times., 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Store produce and ready-to-eat foods completely separate or above raw eggs, fish, meat, ratites, game animals, and poultry to prevent against cross contamination. Provide adequate sneeze-guard protection for all opened food items., 113980, 114339, 114355 - Obtain all food from licensed, approved sources. Non-potentially hazardous beverages and baked goods may be offered for sale, sold, or given away by a nonprofit charitable organization or by an established club or organization that operates under the authorization of a school or educational facility for fundraising purposes at community events., 113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.