| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw chicken with bare hands and then began handling plates of food. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee instructed to wash hands and did so. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw chicken and then used same pair of gloves to handle plates of food. Discard gloves when switching from raw animal foods to ready-to-eat foods. CDI - Employee discarded gloves and washed hands. // 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 shrimp stored on shelf above cooked mussels in walk-in cooler. Also, plantain observed in same pan as raw eggs. Do not store raw animal foods above ready-to-eat foods or in same pan as ready-to-eat foods. CDI - Raw shrimp moved to bottom shelf and plantain discarded. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beans measured 118-125F in hot holding unit. Employee stated that beans were placed there to reheat at 9AM. TCS foods must be reheated to at least 165F within 2 hours. CDI - Beans discarded. |
|
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 . Sauce for pupusas measured 50F on prep table. Keep TCS foods under temperature control. If sauce is constantly pulled out and can’t maintain temperature then time as a public health control may be used. CDI - Sauce moved to walk-in cooler. 0 pts. |
|
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 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 . Salsa cooling in deep container in walk-in cooler. Cut cabbage cooling in freezer in giant container. Separate TCS foods in smaller shallow pans or use ice wands/ice baths to cool. CDI - Ice added to cabbage and salsa moved to shallow pan. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing watch on wrist while preparing food. Food employees shall not wear jewelry on their hands or wrists. 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. Torn gasket present on door of walk-in cooler and sandwich cooler. Replace torn gaskets. 0 pts. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water only measured 80F at beginning of inspection. Hot water was turned off at wall. CDI - PIC turned on hot water and it measured 127F. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on can of food. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. 0 pts. |