| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on shelf above prep table, in top of upright cooler above food, and on prep table while vegetables were being prepared. Employee drinks shall be stored in a separate location away from food and preparation areas, such as a low shelf. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 Raw beef and raw bacon stored on shelf above queso in upright cooler. Raw shrimp stored behind cheese in low boy cooler. Store raw animal foods in a manner to prevent potential cross-contamination. Store raw animal foods below ready-to-eat foods. Store raw animal foods in front of low boy cooler. CDI - Food storage corrected during inspection. REPEAT |
|
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. 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 . 4 pans of queso that were prepared yesterday still measured 44-45F. Red picante salsa in walk-in cooler also measured 47-48F and was cooling since yesterday. Salsa from yesterday measured 47F. Queso that began cooling at 11AM measured 85-90F at 12:50PM. TCS foods shall cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Queso pans from yesterday discarded. Red salsa picante and salsa from yesterday discarded. Queso pans from today placed in pot and reheated to above 165F and restarted the cooling process. REPEAT |
|
21
|
3
|
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 . Ground beef (118F), chicken (125F), chorizo (129F), and cooked vegetables (120F) in hot holding cabinet measured below 135F. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated on stove top to above 165F. REPEAT |
|
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 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 . TCS foods in top of sandwich cooler measured above 41F: pico (44-45F), lettuce (43-44F), queso fresco (43-44F), shredded mozzarella (46F), and guacamole with tomato (46F). CDI - Items moved to walk-in cooler to rapidly cool. Maintain lid closed to keep TCS foods in top below 41F. REPEAT |
|
23
|
3
|
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 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 . Green salsa (7-27), red sauce (7-23), and verde picante (7-25) were past 7 day hold time. Use or discard TCS RTE foods within 7 days. CDI - Items discarded by PIC. REPEAT |
|
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 . Cut tomatoes cooling in walk-in cooler in deep container with lid on container. Queso pans were cooling in deep pans from yesterday and earlier today. Salsa and red salsa picosa were cooled in deep containers from yesterday. Cool TCS foods in shallow pans/thin portions. Leave cooling foods loosely covered or uncovered. CDI - Queso, salsa, red salsa picosa from yesterday were discarded. Queso from today was reheated and then cooled in ice bath. Tomatoes were moved to smaller containers and placed in ice bath. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee observed bringing plates of food to tables. Employee had artificial nails and was not wearing gloves. Employees with artificial nails or painted nails must wear single-use gloves when working with exposed food. CDI - Employee educated on requirement at end of inspection. 0 pts. |
|
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. Shelf below prep table is severely rusted. Clean utensil shelves are beginning to rust. Replace rusted shelves. REPEAT |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 100F during inspection. Provide at least 120F during all hours of operation. VR - Verification required within 10 days that hot water has been repaired. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Urinal in men’s restroom is broken. Replace. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Lid missing on dumpster. Contact waste management company to replace dumpster. 0 pts. |
|
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. Floor beside ice machine and in walk-in cooler needs to be cleaned. Clean floors more frequently. 0 pts. |