| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules in code for food safety and handling are met. EHS observed cooling violations, hot holding violations, potential allergen cross contamination by employee glove/hand indicating not travailed on allergen awareness, and failure to monitor delivery temperatures of TCS foods during inspection. CDI by education of PIC who noted that he is a certified food safety manager but unable to provide certification. EHS verified food delivery at proper temperature. EHS discussed allergen cross contamination with regard to gloves and seafood at the cook line with PIC. EHS discussed cooling methods and hot holding monitoring with PIC. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no employee present at beginning of inspection with food safety certificate. PIC Jose has had certification but may be expired and unable to provide certificate. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafey. CDI by education of PIC. Written procedure provided during inspection. 0 point deduction. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large trash can pushed in front of back of house hand sink blocking access at beginning of inspection. CDI - can relocated. Observed trash can pushed in front of hand sink at bar along with pot holders inside of basin of hand sink. CDI - trash can relocated and pot holders removed. Do not block access to hand sinks. Observed employee take avocados to hand sink and begin to wash. CDI - PIC directed employee to wash produce in food prep sink and not in hand sink. Do not use hand sinks for other purposes. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed various ceviches and agua Chile made with raw fish and shrimp. No current parasite destruction documentation available for halibut, tilapia, and shrimp served raw or undercooked. PIC provided documentation from 2014, from June 2021, and document without any date marking during inspection but unable to obtain any current paperwork that certifies fish and shrimp currently used are free of parasites. REPEAT - Verification required within 10 days. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case of raw oysters stored directly above cooked octopus and ready to eat tilapia. CDI - oysters relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees at cook line use gloved hands to handle raw beef and shrimp and then continue on to handle ready to eat foods (and other non-seafood items with regard to allergens) with same soiled gloves. CDI - EHS discussed with PIC who directed employees to change gloves and wash hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of both ice machines. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk tub of shredded cheese cooling in WIC at 46f at 12:05 still at 46f at 1:10. Cheese had been cooling since 10 am. CDI - cheese removed to cook line to melt for queso.
Observed pans of sliced tomatoes cooling in flip top at cook line at 51f removed to WIC still at 50f after 1 hour. CDI - tomatoes spread onto sheet pan to quickly chill. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked rice and chili rellenos holding at 129f in upright heated cabinet. CDI - items removed to oven to reheat to 165f as they had been in unit two hours. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk shredded cheese cooling in deep lidded plastic tub in WIC and sliced tomatoes cooling in pans in flip top cooler at line area. Both items cooling at improper rates (see #20). CDI - cheese taken to cook. Sliced tomatoes spread onto shallow sheet pan to quickly chill to 41f in WIC. When cooling foods, use methods that allow the food to quickly cool. Do not cool in deep plastic containers with lids, do not cool food in service coolers. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed tilapia, salmon, and halibut all labeled with instructions to keep frozen and thaw immediately before use in WIC thawed in vacuum sealed packaging. Follow manufacturers instructions when thawing vacuum sealed fish fillets. 0 point deduction as this item was added as part of the 2017 food code update. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed numerous avocados in use in flip top units, on guacamole cart, in reach in coolers mixed with other ready to eat produce, etc. all with labels still present and unwashed. Wash all produce items that are not received in washed and ready to eat form. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bulk container of house made salsa in WIC with long handled spoon laying inside of the product - hand contact surfaces in direct contact with the food.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bulk ice machine scoop laying inside the ice with the handle in direct contact with the ice. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee manually washing pots and pans in 3 part sink in 94f soapy wash water. CDI - wash water drained and refilled with hot wash water above 110f. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various floor surfaces with cracked/broken tiles in back of house areas. |