| 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 Observed no written procedures. CDI: food operators resources website emailed. |
|
15
|
0
|
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 one pan of raw meat stored over peppers in walk in cooler. CDI: Meat was voluntarily discarded. See #22. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pork cooked yesterday still cooling in reach in cooler above 41F. Observed beans cooked yesterday still cooling in walk in cooler above 41F. CDI: Product voluntarily discarded.
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed tomatoes cooling in reach in part of prep top at the front line from yesterday still above 41F. CDI: Product voluntarily discarded. |
|
22
|
3
|
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 all TCS items in the walk in cooler holding above 41F including but not limited to milk, eggs, cheese, meat, cooked proteins, and sausages. CDI: All items voluntarily discarded. Observed pork loin in reach in cooler holding above 41F. CDI: Product voluntarily discarded. Observed raw chicken in reach in at 42F. CDI: Product moved to be cooked. REPEAT VIOLATION EHS filled out a product disposition form. |
|
23
|
1.50
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on cooked beef tongue, cooked pork loin, salsa verde, and salsa roja in prep tops. CDI: Items date marked as they were prepared yesterday. REPEAT VIOLATION |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pork cooling from yesterday in covered container in the reach in cooler. Observed beans cooling in covered container in the walk in from yesterday. CDI: Product was voluntarily discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility walk in is not holding food at 41F and below. Facility needs walk in for storage as well as cooling of foods. For this weekend, facility will purchase meat in small amounts (what can be held in the prep unit to be cooked) from the meat market within the grocery store. EHS will return next week to verify that the walk in cooler has been repaired. |
|
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 walk in cooler air temperature at 50F. PIC stated that the cooler stopped working again yesterday, but that they have been having problems out of it recently. PIC stated that technicians have come out to look at the unit and have worked on it but nothing has been a permanent fix yet. Appointment has been made for the technician to come today at approximately 2pm to fix the unit. EHS will make follow up visit next week to verify. See #33. Observed walk in cooler gasket is split. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 bottom of reach in cooler with Milanesa with crumbs/food debris. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall divider to right of handsink with edges that are not smooth and easily cleanable. |