Clover Fast Food Inc.
PASSFriday, March 9, 2012 at 3:51 PM
Violations Cited
M-2-103.11
PIC Performing Duties
PIC not providing active managerial control to rectify violations noted and cited with her(Labeleing chemical bottles Refrigerating food product out of temperature removing employee belonging from customer food Menu signage needed etc.-see report.Please review requirements of Chapter 2 of the Food Code and provide active managerial control over operation on a daily consistent basis-Thankyou. 2/28/2012 The truck does not have the required 4 inch lettering with the business address and phone number. Provide. 2/28/2012 There is no updated commissary letter. Provide.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
Cut eggplant in ambient storage srea.Cut eggplant at 48F.Please properly refrigerate cut fruits and vegetables to help reduce the potential of biological contamination.Process was discussed with PIC and in general cut fruits and vegetables need to be refrigerated. 2/28/2012 The eggplant is salted and they are considering it a curing process. This is a specialized process and would require challenge studies from a food lab to detrermine if this is a shelf-stable process. (pH and/or water activity)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.