| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed dirty plates in meat/hot bar side. CDI- PIC removed plates.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at the meat/hot bar hand sink. CDI- PIC had an employee provide paper towels. |
|
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- Observed rice, pork chop, barbacoa, chicken leg, cooked potatoes, boiled eggs, tamales, rotisserie chicken, ribs, and beans all below 135F. CDI- PIC reheated all items to at least 165F. See temp chart. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 on date marking please visit: http://meck.co/FoodSafety -REPEAT- 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- REPEAT- Observed tamales, beef tongue, steak, red salsa, green salsa, shredded chicken, cooked potatoes, cooked peppers, hot dogs and ham all without dates. PIC voluntarily discarded the items. A VR will occur no later than 3 days to ensure an approved date marking is being followed in the facility. If the violation is noted again during an inspection or visit a RCP will be encouraged for the facility to implement with permit action to possibly occur. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths being stored on prep tops. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf -REPEAT- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed multi-use food trays chipping with exposed metal. CDI- PIC voluntarily discarded the trays. EHS observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. REPEAT- Observed meat display case and cooking equipment in need of cleaning due to food debris and food residue build up. Clean as often as needed to prevent and reduce the build up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed spray arm and hose without an approved back flow prevention device installed. A VR will occur within 3 days to ensure the back flow prevention infraction is corrected. |
|
55
|
0.50
|
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 floors and wall throughout the facility in need of cleaning due to food splatter, food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |