Jerry Bob's

Violations (7)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. After discussion with PIC, PIC stated that the facility does not have proper Personal Protective Equipment required to properly clean up after a Vomit/Fecal accident.

  Employee Health

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). After discussion with Person-in-Charge (PIC), he stated that facility does not have an employee acknowledgement form from all employees stating that they are aware of the symptoms and illnesses to not work with. Facility does not have online training either regarding employee acknowledgement of when to be restricted/excluded.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Handwashing sink in cooking area Observed no paper towels at handwashing sink in kitchen/cooking area. Food employee stated that a plumbing leak below the handwashing sink started this morning and removed the paper towels from the handwashing sink so food employees would not use the handwashing sink.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink at front of restaurant near register Observed pot of coffee stored in the handwashing sink.

  Preventing Contamination by Hands

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Facility did not have at least one employee that has supervisory and management authority to direct and control food preparation and service. Person-in-Charge (PIC) stated the employee who has Food Protection Manager only works part time at this location and works full time at a separate Jerry Bob's location.

  Supervision

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed Temperature Controlled for Safety (TCS) food items in the cooling process were not being cooled properly. Observed multiple cooked TCS food items were cooling in the make unit. When asked, food employee stated that the TCS foods were properly cooked this morning and placed in the make unit to cool to 41F or less. Food employee stated that the cooked TCS foods were needed as soon as they were cooked, and as a result did not place TCS foods that were cooling in rapid cooling equipment.

  Food Temperature Control

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Handwashing sink in cooking area. Observed a leak coming from the plumbing underneath the handwashing sink in the cooking area. Facility had a small bucket underneath sink to catch water. Food employee stated the leak started this morning, employee tried fixing leak this morning but was unable to repair the plumbing.

  Physical Facilities