Speedway Shell

Violations (5)

• 9110e517-4622-4075-b579-921262330b0fCriticalCorrected on site

  PIC present, demonstrates knowledge, and performs duties

  2-102.11 Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; Observed the facility initially not having a Person In Charge(PIC) to assist in the inspection. When interviewing the PIC, the PIC was unable to demonstrate ware-washing knowledge like knowing what sanitizer the facility uses to sanitize their dishes.

  Supervision

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

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

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Observed the facility not having a physical or electronic illness policy for employees to acknowledge and sign for.

  Employee Health

• 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. Observed facility not having procedures for how to clean up vomit/fecal accidents. PIC also states they currently do not have face masks to aid in clean up.

  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; Both handwashing sinks at facility Observed the handwashing sinks not supplied with disposable towels.

  Preventing Contamination by Hands

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Observed no food thermometer present at facility during inspection.

  Food Temperature Control