| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(D, G,H,I,) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety PIC shall demonstrate managerial control by ensuring that employees are effectively washing their hands, cooking time/temperature control for safety foods to the correct temperature, ensure that team members are using the correct methods in order to cool foods, and maintaining temperatures inside of hot/ cold holding. Observed violations in all of the following instances listed above. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed a number of handwashing violations. Ensure that team members are aware of how, when, and where to wash hands. Handwashing was observed with recontamination by a team member turning the faucets off with their bare hands. Team member was coached and asked to rewash their hands. Observed another team member wash their hands in the 3 comp sink and a number of violations occurred with team member stop preparing foods to gather foods from the walk in cooler. Recommend more training for team members to prevent hand washing violations. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing sign observed near hand washing sink in the main kitchen. MNost likely due to food establishment repainting. CDI- A hand washing sign was provided by REHS during the inspection. |
|
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 Food establishment has ceviche on the menu currently. No parasite destruction letter was available during the inspection. A verification visit will be made by REHS to ensure parasite destruction letter in available. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 When foods are removed from commercial packaging inside of walk in freezer. Foods shall be stored according to their final cook temperature to prevent possible contamination from occurring. Observed raw chicken stored above raw beef with both items removed from commercial packaging during the inspection. CDI- Foods were reorganized during the inspection by PIC. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some of the pans and utensils inside of the food establishment. CDI- REHS observe Pans and utensils were removed from air drying racks and moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
Yes
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed a chicken leg that was reheated and removed from grill to plate. Observed a reheat temperature of 144F. CDI- Chicken was discarded during the inspection. |
|
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 All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in unit above temperature threshold at temperature ranges around 60-70F. Items were all discarded voluntarily by PIC. |
|
23
|
0
|
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 a number of incorrect labels inside of walk in unit. Labels showed foods prepared 1/23 that were past discarded date that were made today as the owner. Ensure that pans are being changed with foods and dates are being recorded at the date with the time they're made. CDI- Items were redated by PIC. |
|
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 salsa prepared earlier this morning attempting to cool in a bulk container with a tightly fitting lid attached. Salsa was broken down in to smaller amounts and vented. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight showing through the back exterior door. Ensure that food establishment installs a door step to prevent possible free entry of pests. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with the label left attached. Ensure that team members are properly washing foods such as avocados before use. Cutting in unwashed vegetables can spread bacteria found on the outside of the skin. CDI- Avocados were moved from prep unit to be washed. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils in rice all with handle making direct contact with the food. Handles removed from food during inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach in unit under the grill holding foods at mid 60s. The foods found out of temperature during the inspection were discarded. A verification visit will be conducted to ensure unit is fixed tomorrow. Food establishment will use prep unit bottom for refrigeration. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. Keep lid closed to prevent a possible harborage or attraction of pests.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observe old equipment outside of the dumpster storage area. PIC stated they have made arrangements to have older equipment removed. |