| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build left attached from previous uses and greasy film attached to some plastic containers. CDI- Plastic containers were removed and placed at 3 comp sink to be washed, rinsed, and sanitized again. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken left on the counter top during the inspection. Chicken had a temperature of 100.9F. Observed beef steak in hot holding countertop warmer. CDI- Chicken was reheated using the fryer during the inspection. Chicken was reheated to a temperature of 202.7F. Steak was reheated using the stove top. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Time and temperature controlled foods kept for cold holding shall maintain a temperature of 41F or below. Observed foods such as cabbage and crema all above temperature threshold. CDI- Foods found in between 42-45 were cooled using the walk in unit. Foods above 45F were discarded during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed tacos with dates from previous batches including 4/24. Tacos were relabeled with date made. Observed cooked ground beef with no date present. Ground beef was discarded during the inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 . Cabbage was recently chopped and placed directly inside of prep unit. Ensure that cabbage is being cooled in an effective manner such as ice baths or rapid cooling equipment. Cabbage was removed and placed in rapid cooling equipment during the inspections to be brought down in temperature prior to use. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels present inside of the prep unit that were being cut and processed without being washed prior. Remaining avocados were washed during the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers left wet stacked on air drying shelves.. An example was given showing PIC how to properly pyramid stack dishes to allow air flor and proper air drying. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not in working condition. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed drain used for prep sink and hand washing sink not draining during the inspection. A plumber was called before REHS arrival to come fix the issue present. |