| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during inspection. Kitchen lead helped answer questions that were asked during inspection CDI by instruction from EHS |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no person on staff with ServSafe certification. |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
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 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 . Observed cooked rice, cooked potatoes, and a beef and vegetable stew in WIC that was made the day prior with temperatures above 41F. Observed salsa made almost two hours prior with temperatures above well above 70F. CDI: PIC voluntarily discarded products made the day prior and salsa was reheated to above 165F and put in shallow metal pan to start cooling in WIC. EHS provided education about cooling parameters. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed cooked short rib in HH box with temperatures around 103. Employee stated that the item had been reheated and placed there an hour prior. Observed cooked beef sitting on counter beside stovetop. Employee stated that it gets cooked and then sells within two hours. Employee was instructed to keep item at sufficient hot holding temperatures of 135F or above. REPEAT CDI: short rib reheated in oven to sufficient temperatures. cooked beef was placed back on stove to reheat, then hold hot. |
|
22
|
1.50
|
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 .Observed slaw, raw beef and pupusa cheese filling sitting on counter and not in temperature control. temperatures were above 41F. Items had been out of refrigeration for a little over an hour. CDI: Employee placed items back in temperature control units to cool quickly. EHS provided education on holding temperatures. TPHC discussed with employee to hold pupusa mix for 4 hours and then discard in the future. |
|
23
|
0
|
Proper date marking & disposition |
No |
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 . Observed multiple items in WIC without date mark that was prepared the day prior. CDI: Employee date marked items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in sink compartment with concentration over 200 ppm. REPEAT. CDI: solution was diluted to proper concentration. |
|
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 . REPEAT. Observed salsa cooling in deep plastic tub with only one hour left to hit 70F an and cooked potatoes cooling from the day before in deep covered plastic tub. Observed pupusa mix made this morning cooling in deep, plastic tub in thick portions. pupusa mix had only fallen 1-2 degrees in an hour. Employee then spread out pupusa mix on thin sheet pans to cool rapidly. Cooling methods are not effective. CDI: Employee moved pupusa mix and salsa to WIF to quickly cool. Potatoes were discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on the floor in WIC. REPEAT CDI: Employee placed food on shelf. Points not escalated due to difference in specifics of violation on last inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucket that had a chlorine sanitizer concentration of below 50 ppm. CDI: Employee changed out sanitizer to correct concentration and stored a new cloth in it. |
|
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. Observed dust accumulating on vent covers in kitchen above prep and cook line. Keep clean. |