| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 raw shell eggs stored directly above queso. CDI - eggs relocated to bottom shelf.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed tamales stored directly under unwashed bulk produce in walk in cooler. CDI - tamales relocated to alternate 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed shredded cheese cooling in WIC at 45f at 2:15 still at 45f at 2:45. Cooling rate of 0 degrees per minute. CDI - cheese spread into shallow pans and uncovered to quickly chill. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed black beans holding on serving line at 117f. CDI - beans discarded as they had been in holding longer than 2 hours. |
|
33
|
0.50
|
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. Observed various house made sauces and shredded cheeses cooling in deep lidded containers in WIC. CDI - foods spread into shallow containers and uncovered to quickly chill. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk flour stored directly on floor in dry storage area. Do not store food on the floor. |
|
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 interior drop plate of ice machine detached repaired with duct tape. Repair using proper methods and remove duct tape. Observed wire strainer damaged with detached wires. Observed damaged gaskets on WIC door. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed heavy grease and organic buildup on non food surfaces of equipment throughout cook line. Observed buildup on gaskets of various coolers and on non-food surfaces of other equipment items. Clean frequently to prevent buildup. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system according to Law.-P. Observed grease trap at dish area not properly maintained with gaps/holes present in lid exposing waste and foul odors to kitchen area. Repair. Verification required within 3 days. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout back of house areas. Low grout lines holding foul water and debris. Cracked/broken/missing floor tiles especially near dish area. Holes in FRP of various wall surfaces. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored mixed with utensils. Store employee food and drinks away from food and utensils. |