| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(D,I, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety The person in charge shall ensure that duties are being carried out by employees and managerial control is maintained by ensuring that employees are effectively cleaning their hands, routinely monitoring the employees hand washing, employees are properly maintain the temperatures of time/temperature control for safety foods during hot holding and cold holding, employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through monitoring of solution and exposure time for hot water sanitizing. Observed employees washing their hands improperly during the inspection multiple times. Observed multiple temperatures out in both hot holding and cold holding. Observed no available sanitizer to wash bigger dishes that cannot fit inside of dish machine and no sanitizer available for wiping up spills or general cleaning. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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. Observed a drink with a lid stored directly above a food prep station. CDI- Drink was moved during the inspection out of the kitchen so drink can't possibly create any form of contamination. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed multiple violations dealing with hand washing. Ensure that team members are effectively washing their hands around 10-15 seconds. Observed a team member wash their hands for a total of 5 seconds. Ensure that team members are washing their hands in between the changing of tasks such as going outside or inside of walk in unit before returning to prep foods. Observed another employee finish mopping then continue to wash hands in the 3 compartment sink before returning to food preparation. Have a training with team members to discuss why and when to wash our hands. CDI- PIC was made aware of handwashing violations as they were happening and corrected. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed seafood items served undercooked such as ceviche. Ensure that food establishment has a parasite destruction letter stating that seafood was frozen to correct parameters and is free of live parasites. No parasite destruction letter available during the inspection. (VR) |
|
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 Upon arrival, during initial walkthrough, observed shelled eggs stored above ready to eat sour cream. CDI-During the inspection, PIC moved sour cream above shelled eggs to store foods according to their final cook temperatures. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Food establishment has no chemical sanitizer present at facility. All bus pans and containers too big to fit inside of dish machine are not being chemically sanitized due to food establishment not having any chemical sanitizer present in the facility. Food establishment is currently awaiting delivery of sanitizer. |
|
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 multiple items not meet hot holding threshold of 135F including red beans(114F), ground beef(112F), fried chicken(57F), and refried beans(120F). CDI-These items were reheated to 165F using the oven and range during the inspection. |
|
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
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety
Observed multiple items including shelled eggs(56F), cabbage(50F), salsa(52F), salsa por popusa (56F), salsa verde(57), and salsa caliente(54F). These items were stacked too high in many places or recently prepared. The items were cooled due to recently being prepared. Shelled eggs were discarded during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a secondary spray bottle with an all purpose cleaner inside. The secondary spray bottle was not labeled. CDI- PIC labeled the secondary spray bottle with chemicals common name during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk containers of sugar, flour inside of the dry storage room without label present during the inspection. CDI-PIC labeled secondary containers during the inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bulk container of rice with lid during the inspection in the dry storage area. CDI- Bulk rice container lid was covered with plastic cling wrap during the inspection. Observed salt in dry storage without proper protection. Salt was also covered using plastic cling wrap. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. CDI- Observed cooked red beans and rice inside of rice cooker with the handles of the utensils making direct contact with the food.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils for the grill stored on box next to the grill area. Boxes are not considered clean storage areas for utensils. CDI-Spatulas were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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 Observed knife with a broken handle being used. Observed damaged dishes with cracks that no longer are smooth and easily cleanable due to crevices.
4-502.11(A) Maintain utensils in good repair. Observed torn gasket channels in multiple reach in units. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed buildup of tash and grease on the outside of dumpster and grease trap areas.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and lid left open during the inspection. Keep dumpster doors and lids closed to prevent a possible attraction or harborage of pests.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple prep units and other non-working food service equipment stored outside. Remove these units from behind the building. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged tiles in some areas such as wall by hand washing sink in dish area. Replace tiles that are missing. |