| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written copy of procedures left on site during inspection. 0 point deduction. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made queso reheating in hot holding well at prep line at 92f. CDI - queso removed from holding well and placed onto stove top to quickly reheat to 165f as it had been in holding less than 2 hours. Do not place food into hot holding until it is fully reheated. |
|
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 pans of salsa mole in WIC with prep date 1/1. CDI - discarded. REPEAT - points kept at half as all other items observed to be properly dated and not expired. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-Pf. Observed sanitizer solution in use at line testing at greater than 200 ppm chlorine. Solution bleached out indicator on test strips. CDI - solution re-made and testing at 100-200 ppm cl. REPEAT |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made salsa placed into gallon plastic pitcher in ice bath while still cooling. Ice level less than half as high as product level. Salsa not properly cooling. CDI - Salsa divided into two smaller containers with one placed back into ice bath and other relocated to WIC for cooling. EHS verified both containers at 41f by end of inspection. |
|
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 case of raw beef directly on floor in WIC. Store all food at least 6 inches off of floor. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various soiled wiping cloths laying on equipment surfaces not placed into sanitizer solution between uses. Observed employees wearing wiping cloths tucked into aprons throughout kitchen. Once a wiping cloth has been used, remove it to soiled linen receptacle or store it in sanitizer solution if it will be used again. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic bowls without handles used as scoops stored laying inside of containers of bulk dry goods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple knives improperly stored wedged between pieces of equipment or between shelving and wall surfaces at cook line area. Store knives in a sanitary location. |
|
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 various shelving units and lower shelves of prep tables with rust or corrosion need repair/replacement. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.111 Keep storage areas and bins for waste in good repair.
Observed dumpster with completely detached lid laying in parking lot beside enclosure. Waste inside of bin exposed/uncovered.
EHS observed various wooden pallets accumulated in back lot from adjacent tenant. EHS recommends contacting property manager to ensure pallets removed in order to prevent rodent harborage. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal backpacks and other items stored mixed with dry goods in storage room near WIC. Observed cell phones and employee beverages stored on shelf directly above food prep in kitchen near cook line. REPEAT |