Snax

Violations (3)

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4Corrected on site

  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 No one at the facility is currently a certified food protection manager. The PIC stated that his is currently expired and he is set to take the exam to recertify on June 29th.

  Supervision

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Facility The food employee stated that they use time as a control for their pretzel dogs, as they are discarded after 45 minutes. When asked, the facility does not currently record or otherwise keep track of when food has been added to their equipment and when it would need to be discarded.

  Time Temperature Control for Safety Food (TCS Food)

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Three Compartment Sink The food employee stated that they fill the sanitizer buckets from the automatic dispenser above the three compartment sink, which uses a quaternary ammonium compound (QAC) chemical. Verified using QAC test strips that there was no concentration of chemical in the bucket. Tested concentration made with a solution directly from the automatic dispenser, which also did not show any concentration. Observed that the facility currently uses a solid sanitizing block that needs to dissolve in the system to be added to the sink, and that the temperature of the water filling the sink was very cold.

  Prevention of Food Contamination