| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction. |
|
10
|
0
|
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 wet wiping cloth laying in hand sink basin in server area. CDI - PIC removed. Do not use hand sinks for other purposes. |
|
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 various shrimp dishes on menu denoted with asterisk indicating part of consumer advisory. No supplier guarantee that shrimp are free of parasites available in the establishment. Shrimp must either be fully cooked - removing consumer advisory denotation on menu - or provide documentation from supplier that shrimp is free of parasites. Verification required within 10 days. |
|
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 pan of raw shrimp placed on rack below pans of raw chicken in WIC. CDI - shrimp relocated to higher shelf. Observed raw chicken in line cold drawer unit in the back of the drawer behind chorizo and shrimp which have lower cooking temperatures. CDI - PIC re-organized drawer to move chicken to front to prevent possible drip contamination during preparation.
REPEAT - full 3 point deduction. No escalation at this time as no raw animal foods were observed stored above ready to eat foods as has been previously noted. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made cheese dip which has been cooked/cooled and stored in WIC reheating in hot wells at line area for 1 hour 50 min still at 138-140f. PIC noted that the hot well had been set to low. PIC removed cheese to stovetop water bath to attempt to reheat by the 2 hour time frame but was unsuccessful. Maximum reheat temperature achieved 158f at 2 hours 15 min of reheating. CDI - cheese discarded. Rapidly reheat the cheese to 165 and then hold in heated units above 135f. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed platter of chile rellenos on top of equipment at line holding at 72f at beginning of inspection. PIC noted they keep them in the cooler and remove and allow to sit out for the busy lunch period. CDI - items discarded. Maintain TCS foods either cold below 41f, hot above 135f or use TPHC procedures discussed during inspection to hold for 4 hours at room temperature and discard. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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. Observed various prepared TCS foods including spinach/cheese dip, tamales, cooked rice, cooked chicken, open canned cactus, and more with no date marking present. Overall date marking system appears to be in place, however, items are being overlooked in service coolers. CDI - items discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of chemical without label PIC identified as sink and surface sanitizer. CDI - PIC labeled. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored under other sources of contamination. Observed seasonings and margarita mix stored on shelf under chemical storage area in server area. CDI - PIC re-organized and placed chemicals on bottom shelf below food items. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean small wares and food pans stored stacked together wet. Air dry pans before stacking. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in use for storage of restaurant food items near back door area. Remove. |
|
49
|
0
|
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 buildup of old food labels, adhesive residue, or gummy buildup on exteriors of numerous metal and plastic food containers. Clean to prevent buildup and potential label transfer to interior food contact surfaces during storage. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 significant floor damage in dish area. Floor tiles missing/broken/cracked holding standing foul water. Repair. REPEAT |