JFS Meatshop

Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc., , March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.

Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.

Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. , , Do not let meat debris sit inside the grinder, and meat cutter.

High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.