| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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 No written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection. -REPEAT VIOLATION- |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee move containers of chicken from meat display case to walk in freezer and chorizo, steak, and barbacoa from walk in cooler and then start preparing a customers order without proper hand washing. CDI-food employee was stopped to hand wash. -REPEAT VIOLATION- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in walk in freezer exposed to environmental contamination due to not having a lid or plastic wrap as coverage. -REPEAT VIOLATION- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm chlorine sanitizer in sanitizer bottle nearest 3 compartment sink area. CDI-PIC corrected concentration to 100ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several items cooling in walk in cooler and not meeting the cooling rate such as marinated steak, barbacoa, chorizo, and sour cream. All items were placed in walk in freezer for rapid cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
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 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 two large containers of barbacoa with no date marking in walk in cooler. PIC stated items were prepared over the pas weekend. CDI-Items were discarded. -REPEAT VIOLATION-
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 portioned containers of sour cream in walk in cooler and meat display case without date marking. PIC stated sour cream comes out of a larger container of sour cream that was in walk in cooler and opened this past Friday. CDI-PIC labeled small containers of sour cream with Friday’s date from larger sour cream container. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed in use chlorine sanitizer at 3 compartment sink above 200ppm. CDI-PIC diluted to 100ppm chlorine. |
|
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 seasoned chorizo cooling in a large bin sized container, observed marinated barbacoa and marinated steak cooling with lids on, observed containers of portioned sour cream cooling while stacked and covered in walk in cooler and in meat display case, and observed recently prepared chicken breast and quarters as well as marinated beef cooling in meat display case while wrapped in plastic wrap. CDI-chorizo was separated into smaller containers, sour cream containers were unstacked, and tops were removed from marinated steak and barbacoa. REHS provided education to PIC to not cool items in meat display case and all items in cooling were placed into walk in freezer and wrap was removed for rapid cooling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of spices at dry storage rack. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
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 multiple containers of mixed vegetables stored in crates directly on floor of walk in cooler. -REPEAT VIOLATION- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed badly rusted pan no longer smooth and easily cleanable stored at clean dish rack as well as rust accumulating on meat grinder. Discard badly rusted pan and remove rust accumulating on meat grinder. -REPEAT VIOLATION-
4-501.11 Maintain equipment in good repair. Observed door seal coming apart from glass on meat display case near beef section of case.repair or replace. |
|
49
|
0.50
|
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 build up attached to shelving inside of and on door handles and openings of meat display cases and in dry storage area. Recommend higher cleaning frequency. -REPEAT VIOLATION- |