| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case of raw shell eggs stored above prepared sauces and produce in WIC. CDI - eggs relocated to bottom shelf. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 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 bulk mild salsa cooling at 68f at 1:05 still at 68f at 1:50. CDI - salsa divided into shallow metal containers to quickly cool. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
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 various TCS foods holding in heated cabinet at cook line less than 135f. See chart. Cabinet temperature turned down to 121f. CDI - cabinet temperature turned up and products quickly heated to above 165f. |
|
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 all TCS foods in flip top portion of line cooler holding above 41f. See chart. Items in lower reach in portion of same unit found to be well below 41f. Warm air may be circulating into open flip top portion. CDI - TCS foods in top allowed to remain until 2:30 which is end of 4 hour hold time then discard. PIC to monitor temperatures of the flip top and make adjustments as needed. |
|
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 pan of salsa mole in WIC with expired date mark -prep date 6/21. CDI - discarded. REPEAT - no point escalation as improvement noted -only one TCS food observed with expired date mark.
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 house made horchata made with milk with no date marking present. Observed various prepared TCS foods with 8 day date marks applied. PIC noted that they have a new system which may need to be adjusted. CDI - date marks manually adjusted and horchata date marked. |
|
33
|
0.50
|
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 bulk house made salsa cooling in WIC in deep bulk plastic bucket. Salsa not cooling at proper rate (see #20). CDI - salsa divided into shallow metal pans to allow for quick cooling to 41f. REPEAT |
|
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 both live and dead crawling insects in establishment. PIC noted they had PCO on site for treatment yesterday. Monitor and contact PCO as needed to prevent pests. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed various shelving units/legs of shelving/ and lower shelves of prep tables with rust or corrosion. Attempt to cover some with plastic to make easily cleanable, however, plastic is not durable and is not in good condition. Refinish or replace rusty and/or corroded equipment. REPEAT |
|
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 Employee beverages stored mixed with restaurant items throughout kitchen area - on prep to surfaces adjacent to plates, on shelf above sink adjacent to clean utensils, and inside reach in coolers mixed with restaurant food items. REPEAT |