| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Opened employee water bottle stored in ice machine in the ice. Do not store employee drinks where they can contaminate food or ice. CDI - Bottle discarded by manager. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed washing hands for less than 5 seconds. Ensure employees wash hands using correct procedure. CDI - Employee educated and re-washed hands. 0 pts. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1 opened box of oysters was missing tag. Establishment has not been writing down date the oysters were emptied/discarded on the tag. CDI - Oysters discarded and PIC educated on shell stock tags. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw tilapia and raw shrimp. Do not store raw chicken above raw seafood. CDI - Storage order corrected. // 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 Raw eggs stored on shelf above tortillas in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. REPEAT |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Rice in walk-in cooler measured 56F and began cooling last night. CDI - Rice discarded. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3 pans of queso, pan of flautas, and 2 bus tubs of cooked cactus measured 44-45F. Door was not fully closed and these foods were directly beside door. Cook stated these foods were checked at 10AM and began cooking foods at 11AM, which caused these foods to rise in temperature. CDI - Foods moved to walk-in freezer to rapidly cool. 0 pts. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Rice and cut tomatoes from yesterday were not date marked. CDI - PIC date marked items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pulled chicken was actively cooling in deep metal pans in walk-in freezer. Cut tomatoes were cooling in sandwich cooler top. Rice cooled from yesterday in very large portion. Cut tomatoes cooling in large bus tub in thick portion. Cool TCS foods in shallow pans and use equipment designed to cool foods, such as the walk-in cooler or walk-in freezer. CDI - Tomatoes moved to walk-in cooler. Pulled chicken split up into multiple shallow pans, cut tomatoes in bus tub split into multiple pans, and rice from yesterday discarded. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
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. Bus tub of raw tilapia in vacuum packages were fully thawed but still in vacuum package. Remove raw fish from vacuum packaging before thawing under refrigeration. CDI - Packages opened during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 5 containers of food stored on floor in walk-in cooler. Store food on a shelf above floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2 waitresses observed with artificial nails. Waitresses were bringing out food to tables without gloves on hands. Employees with artificial nails or painted nails must wear gloves when working with exposed food. CDI - PIC educated on requirement and waitresses donned gloves remainder of inspection. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoops in dipper well, but water was turned off. CDI - PIC turned water back on. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed cloth drying utensils after they came out of dish machine. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Wooden shelf above 3-compartment sink is deteriorating and chipping paint. Repair/replace shelf. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Dumpster lid torn off. Contact waste management company to replace dumpster. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken and damaged floor tiles throughout kitchen. REPEAT. 0 pts. |