| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC Noe and emailed a copy of the updated employee health agreement to email on file. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucet with bare hands. CDI: EHS intervened and had employee rewash hands and turned off faucet with a paper towel.
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 Observed employee washed hands for less than 15 seconds. CDI: EHS intervened and had employee rewash hands and explained that hands must be washed for 15 seconds.
-0- |
|
15
|
3
|
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 Observed a pan of raw chorizo over tomatoes in the walk in cooler. CDI: items rearranged.
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 boxes of unwashed avocados over ready-to-eat foods in the walk in cooler. CDI: items rearranged. REPEAT VIOLATION
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 raw chicken stored behind raw beef in the low boy. Observed raw tilapia stored behind raw beef in the low boy. CDI: all items were rearranged to have raw chicken stored in the front to prevent contamination. REPEAT VIOLATION
-3- |
|
20
|
3
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked zucchini, cooked potatoes and carrots, and cooked jalapenos with green tomatoes all cooling over ice with a rate of 0.04, 0.03, and 0.07. CDI: PIC placed potatoes with carrots and the zucchini into the reach in freezer to quickly cool. PIC added more ice and water to the jalapenos with green tomatoes and were taken into the walk in cooler to quickly cool. All items have reached 41 by end of inspection.
Observed shredded cheese in the walk in cooler at 43F. PIC stated cheese was not taken out at all today. CDI: cheese were voluntarily discarded.
Observed rice made from yesterday at 48F. CDI: item voluntarily discarded
REPEAT VIOLATION -3- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and steak in the low boy at 43F-44F. PIC stated grill top was giving off too much heat and it was during lunch hour that the low boy was opening in and out. CDI: items were brought back to the walk in cooler to quickly cool back down to 41F. -0- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 Observed tub of cole slaw and cooked chorizo in the walk in cooler with no date labeled. CDI: PIC stated cole slaw was made yesterday. Cole slaw was dated. Cooked chorizo was voluntarily discarded.
Observed items in both flip top with no date labeled. CDI: EHS discussed with PIC Noe and explained that items from the walk in cooler must still be dated at the flip top as well. All items were dated.
REPEAT VIOLATION -3- |
|
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 oven cleaner solution in spray bottle not labeled. CDI: spray botted labeled. -0- |
|
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 Observed over ice method of cooling jalapenos and green tomatoes not cooling quickly enough. CDI: more ice and water was added to the container and placed in the walk in cooler to quickly cool. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with temperature of 83F. CDI: PIC removed utensils and stored in water of 189F. -0- |
|
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 torn gaskets at the larger flip top unit. Recommend to replace.
Observed shelving of the server station prep reach in for to-go sauces and horchata rusting. Recommend to replace.
-0- |