| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink in the dish area without soap present at the hand washing sink. Ensure that soap is provided in order to carry out handwashing fully. 6-301.14 Handwashing Signage (C) Observed a hand washing sink without a hand washing sign present during the inspection at the hand washing sink by the dish area. Both of these violations of the food establishment retiling and not putting these back up at this time. Ensure that team members are properly equipped with these items in order to carry out hand washing. CDI- A sign was provided during the inspection by REHS. Soap was provided during the inspection until food establishment hangs dispenser back up. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed foods inside of the walk in unit not stored according to their final cook temperatures. Observed ready to eat tamales stored below raw shrimp. CDI- Foods were reorganized during the inspection according to their final cook temperature by PIC.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside of the walk in cooler dated for yester without proper protection attached. Ensure that after the cooling phase is completed. Foods are protected. CDI- Foods were covered with lids and plastic cling wrap during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed beans only drop 10F inside of walk in cooler in a time period of 54 minutes. CDI- The beans were moved to the cooler and broken down in to smaller portions to help foods cool at a faster rate. |
|
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 Observed foods inside of hot holding inside of the steam well not meeting temperature threshold of 135F or greater. Foods include ground beef(130F) and beans(120F). Both of these items were reheated using the range during the inspection. Foods were rechecked after reheating to ensure that foods met 165F reheat temperature. |
|
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
All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below and for shelled eggs 45F or below. Observed a number of items including shelled eggs(47F), shrimp in prep unit (43F), Shrimp in reach in unit, tomatoes(45F), cheese(42F), and beef(65F). Items above 45F were discarded. Items in between 42-45F were cooled using the walk in unit. |
|
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 Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, breaking foods down in to smaller portions, or use of stir wands. Observed beans cooling in bulk container with lid attached. To expedite cooling, use stir wands and break foods down in to smaller portions with lid vented in order to cool. Beans were broken down in to smaller portions, vented and placed in the cooler to cool at a faster rate. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 working containers of salt, spices, oils without a label present. CDI-These items were labeled during the inspection by team members. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed flour and cinnamon in dry storage without proper protection. CDI- These items were covered using a plastic cling wrap. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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. Observed some foods including cabbage and popusa mix with the food the handles making direct contact with the foods. Handles was removed from foods and sent to 3 comp sink to be washed, rinsed, and sanitized again. |
|
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 broken reach in unit next to dish area and prep unit not in working condition holding beef. Observed taped up reach table unit with damaged doors and seals. maintain equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment currently is using bleach in sanitizer buckets and quat out of the 3 comp sink. However, food establishment did not have quat test strips present during the inspection. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
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. |