| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans stacked together with gummy label adhesive transfer from outside of pans to interior food contact surfaces of pans. CID - returned to dish area for re-cleaning. |
|
19
|
1.50
|
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 pan of queso re-heating from previous day’s service removed from grill top and placed into front line hot bar for holding with maximum temperature found to b 151f. CDI -returned to grill to finish to above 165f. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked steak holding at 115f on countertop behind cutting area at front line. Employee noted the steak had been cooked earlier and he was getting ready to cut for hot holding. CDI - steak re-heated to 165f and then cut for hot holding. Do not allow TCS foods to sit out of temperature control. Place steak into hot holding unit until ready to cut. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed front line cold holding line improperly set up with large open spaced/missing pans. TCS foods in the wells with increasing temperatures over inspection with pico increasing form 42f - 46f, red salsa increasing from 42f - 45f, and sour cream holding at 44f. CDI - PIC relocated all TCS foods to WIC to chill back to 41f. Front line is not going to be used today as restaurant is operating on pick up only. REPEAT- no point escalation as overall cold holding units operating properly. |
|
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 pans of washed/cut lettuce placed directly into cold holding line units while still cooling. CDI - lettuce on side wells discarded, lettuce in front line wells relocated to WIC to chill. Do not place TCS foods which are still cooling into cold holding units which are not designed to quickly cool foods. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut in use avocados in WIC with stickers present indicating not properly washed prior to use. Wash all produce that is not received in washed/ready to eat form. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food pans stored stacked together wet in back of house. Air dry pans before stacking together. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red and green cutting boards with heavy wear - no longer smooth and cleanable. Resurface or replace. |
|
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 significant wet gummy label adhesive residue present on exterior surfaces of multiple metal pans stored as clean. Remove labels / adhesive when cleaning to prevent transfer to other pans when stacked (see #16). |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food debris / cardboard / other waste on ground around dumpsters inside enclosure. Dumpster is shared, however, branded waste from this establishment present on ground with other waste. Clean dumpster area, ensure dumpsters are closed, and ensure cardboard, food waste, and other waste items are inside the dumpsters. 0 point deduction at this time. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup and residue on flooring under back of house equipment / drains need cleaning. |