| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to wash. -P- Observed an employee attempt to prep food after picking up soiled utensils from the ground. Before cross contamination occurred EHS had PIC made aware of the violation and have employee discard gloves and wash hands. CDI- EHS observed proper hand washing after education was provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above RTE washed produce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee wearing gloves pick up soiled utensil from the ground. CDI- Before cross contamination occurred PIC had employee wash hands and don new gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety- Observed bar dish machine at 0 ppm cl and attempting to function properly. A VR will occur no later than 11/5/21 to ensure dish machine is functioning properly.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plates with, two veggies slicers and knives stored clean according to the PIC with food debris left on them. CDI- PIC moved all items to dish pit area to be properly cleaned. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety -REPEAT- 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 - REPEAT- Observed cooked peppers not meet first cooling parameter. Observed horchata not meet ambient cooling rate parameter. CDI- PIC volintariliy discarded the cooked peppers and with the last 7 mins to cooling horchata EHS had PIC add ice and ice paddle to cool to 41F. See temp chart for temps. EHS re informed PIC on how to quickly cool TCS foods to meet proper rates. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico, slaw, cut tomatoes, diced tomatoes, guca with tomatoes, cut lettuce, cheese, and salsa all above 41F. See temp chart. EHS will follow up with facility to ensure prep unit is functioning properly and keeping tcs foods at 41F or below. A VR will occur no later 11/5/21 to ensure all TCS foods are at 41F or below. |
|
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 on date marking please visit: http://meck.co/FoodSafety 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 25-28 RTE tamales frozen without a date. CDI- PIC voulintariliy discarded the 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 on proper cooling procedures please visit: http://meck.co/FoodSafety- Observed cooked chicken, chicken wings, cooked peppers, cooked zucchini, cooked squash, cooked broccoli, pico, and red chunky salsa all either at ambient air below 135F or covered in large containers in the walk in. CDI- PIC moved all items to walk in cooler uncovered with smaller containers added ice and ice paddles. Cooked peppers discarded since did not meet cooling parameter. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - observed employee use unwashed onions with rubber band and tag still on them. CDI- PIC volintariliy discarded the onions and washed onions to be cooked. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 spoon handle in green salsa. CDI- PIC removed spoon. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking throughout dish pit area for metal containers |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed three multiuse food contact surfaces jar type containers at the bar with non smooth sharp internal angles. CDI- PIC volintariliy discarded the items.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards throughout the kitchen in need of resurfacing or replacing due to deep cuts or grooves.
4-202.16- non-food contact surfaces - REPEAT- Observed wet absorbent wet rags stored under cutting boards.
4-501.11 Maintain equipment in good repair. - REPEAT- Observed walk in cooler floors damaged with standing water build up. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed cooking equipment and cold holding equipment on cook line in need of cleaning due to food debris build up. Clean as often as needed to prevent and reduce build up. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed pipe inside floor drain near 3-comp and dish machine. A VR will occur no later than 11/5/21 to ensure air gap is provided.
5-202.14/5-203.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- Observed spray nozzle attached to a bell curve type back flow not rated for pressure. CDI- PIC removed the nozzle. |
|
55
|
0.50
|
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. -REPEAT- 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. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed grout absent in dish machine area, observed dry storage wall and base board damaged. Observed floors throughout in need of cleaning due to food debris and grease residue build up. |
|
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. - Observed employee items stored above active food prep near cook line. |