| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
REPEAT: 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 procedure for vomiting and diarrheal events. EHS educated PIC and provided V&D documents in English & Spanish. |
|
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 raw chicken stored over ready-to-eat black beans inside upright reach-in unit. EHS did not observe any physical contamination. CDI - EHS educated and storage order re-arranged. |
|
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 1x soiled knife stored inside wall mounted knife rack. CDI - Utensil taken to 3-compartment sink and re-W/R/S. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
No
|
No |
REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; 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 multiple TCS foods from 3/16 > 41 F in walk-in cooler, upright reach-in unit, prep unit and lowboy reach-in unit. Refer to temperature chart for details. Last date of usage was 3/15. CDI - EHS educated employees about proper cooling parameters and all products voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed several TCS foods from previous day > 41 F inside upright reach-in unit and walk-in cooler. Employees present confirmed last use date was on 3/16. CDI - Products voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in walk-in cooler, upright reach-in, make unit and lowboy reach-in unit > 41 F. Refer to temperature chart for details. EHS observed make unit/lowboy reach-in unit unable to maintain proper temperatures < 41 F. All items in cold holding were from previous day. CDI - Products voluntarily discarded. PIC contacted a/c maintenance technician for repairs to make unit/lowboy. 3-DAY VERIFICATION REQUIRED. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 marking on cooked pork, red & green salsa in walk-in cooler. Products were from previous day & > 41 F. CDI - Items voluntarily discarded. |
|
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 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 multiple TCS foods cooling tightly covered and in large quantities since 3/16. CDI - EHS educated employees on proper cooling methods such as covering food loosely while it cools and separating food into smaller portions; all products voluntarily discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed menudo being thawed in ambient temperatures on prep table. CDI - EHS educated and product taken to walk-in cooler. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of produce and pots containing food stored on floor inside walk-in cooler. CDI - EHS educated employees present and products relocated to shelving. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths on prep tables. CDI - EHS educated and cloths removed. |
|
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 leak on ceiling in walk-in cooler. Repairs needed. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law. - P. Observed floor drain backing up under 3-compartment sink while employee was washing dishes. CDI - Employee repaired floor drain during inspection and cleaned up surrounding area(s). |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster sliding door left open. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 heavy soiled vent above single service storage rack.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard boxes in back of facility. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail items inside lowboy reach-in unit. CDI - EHS educated and beverage removed. |