| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
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 REPEAT CDI PIC arrived later in the inspection. |
|
20
|
1.50
|
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. Observed salsa cooling at ambient room temperature. Employee stated that she prepared salsa around an hour and a half prior. Temperature was 109F. Observed large batch of stacked tamales and large container of beans in WIC cooling from the day prior. Tamales and beans were showing temperatures well above 41F. (See temp chart). REPEAT CDI: EHS instructed employee to reheat salsa to 165F and attempt cooling with another method. Employee voluntarily discarded tamales and beans.
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 . |
|
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 Observed slaw being held on counter for service with temperatures above 41F. Employee stated the slaw had only been out for a couple hours. Observed portioned cheese in front low RIC with temperatures around 44F. PIC stated that cooler is opening very frequently during breakfast time. REPEAT CDI: Employee moved slaw to WIC to rapidly cool. EHS observed ambient temperature of 38F after cooler remained shut and was allowed to cool. PIC kept unit closed to allow for cooling of cheese.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked chicken and some slaws in WIC without date mark that was prepared the day prior. Observed beans, cream sauce and pork without date marking in tall RIC. REPEAT CDI: Employee date marked items. EHS informed PIC that if date marks are missing during next inspection, items will have to be discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pupusa mix being held using TPHC without a time stamp. Employee stated the product was removed from the WIC at 7 AM. CDI: Employee labeled pupusa mix with 7:00 AM. |
|
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 Observed large portion of cooked beef cooling in WIC. Cooling calculation indicated that cooling is inefficient. Observed deep plastic bin of tightly stacked tamales that had been cooling since yesterday with temperatures above 41F. Observed large, deep plastic covered bin of beans cooling from yesterday with temperatures above 41F. REPEAT CDI: Employee voluntarily discarded beans and tamales. Proper cooling methods discussed with PIC. Cooling cooked beef moved to WIF to rapidly cool.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed metal screen door at back entry with holes present and not in good repair. Repair or replace door to discourage rodent or insect entry. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry rice and dry beans stored in plastic bins with half the lids missing, leaving food exposed. PIC stated that the containers had lids that covered products prior. Points not escalated due to difference in issue. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
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. REPEAT CDI: Employee changed out sanitizer to correct concentration and stored a new cloth in it. |
|
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. Observed one fan in WIF not operating. PIC stated that the fan is in the process of being replaced and already has a work order in for the replacement and service. EHS observed WIF holding temperature of 14F. |