LPT QUIK MART #1316

Violations (2)

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

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

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Employees were aware of 5 symptoms and illnesses that restrict/exclude food workers. Big 5/Nasty 6 handout was posted. There was no documentation onsite that employees have been trained and are knowledgeable about employee health reporting requirements.

  Employee Health

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

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Facility cooks pasteurized egg, cools the egg on the counter, and then mixes it with pre-chilled cooked sausage and chorizo. This mixture is then put in plastic containers and put in the bottom of a make-top refrigeration unit with the lids on. These items made this morning were in containers with the lids shut and measured with internal temperatures of: egg/sausage - 55F, 63F, chorizo/egg - 50F. Pizza sauce is also poured from a room temperature bag into a container and then placed in the top of a make top unit refrigerator. Pizza sauce was 56F. These items were prepared less than two hours ago.

  Food Temperature Control