|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a large container of tamales in freezer, two large containers of hard tortilla shells, and several small containers of cut veggies in storage without a cover. CDI- PIC covered all items. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- EHS observed steak cooked to order according to PIC without an asterisks to a disclosure or reminder. A VR will occur within 10 days to ensure an asterisks is provided for the item that is cooked to order. |
|
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 - REPEAT- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. - Observed a large container of green salsa in wic at 61F. Observed diced tomatoes in guacamole, sliced tomatoes and several diced tomatoes containers covered and placed in flip top or reach in cooler attempting to cool. CDI- PIC added a large ice paddle into the large container of salsa. PIC moved all other items to walk in cooler uncovered to quickly cool. NOTE: improvements with cooling have been noted since last inspection however if the violation is noted again during an inspection or visit a RCP will be encouraged of the facility to implement and permit action may occur. |
|
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 several stacks of metal pans stored clean and dry according to PIC. However, several stacks were still stored together wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed wic floor damaged. Observed shelving throughout the facility in need of replacement due to chipping paint and rusting.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
49
|
0.50
|
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 shelving throughout the facility in need of cleaning due to food debris and food residue build up. Observed minor food residue build up on cold holding equipment in hard to reach areas. Observed microwave in need of cleaning due to food debris build up. Observed non food contact surfaces parts of lids with food residue build up. Clean as often as needed to prevent and reduce the build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. 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 floors and walls of hard to reach areas damaged and soiled with food debris. Hard to reach areas are underneath and behind equipment. Clean and repair areas as needed to help prevent build up and damage. |
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