| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety.
Observed version of health policy in employee manual missing the second species of Salmonella. It did include reporting and exclusion information. The Health Dept poster does have both types of Salmonella listed. Between the two, the facility has the information so no points deducted. Left a hard copy of the most current Employee Reporting Agreement on site. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
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.
At last inspection, inspector emailed a copy of a vomiting and diarrheal plan. It could not be located. A hard copy of the plan was left on site with the PIC. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 white beans at 85F. Per cooling log, it has been over 2 hours since cooling began. Discarded voluntarily. Black beans were not properly cooling but were within the time frame to correct so they were divided into smaller containers. See Cooling Methods violation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
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
Observed same violation as previous inspection. Unit across from griddle: Tomatoes and Korean slaw were double panned and above 41F. Slaw was moved to the walkin cooler to rapidly chill and tomatoes were discarded voluntarily. Crema and ranch squeeze bottles were sticking up out of unit and above 41F. These are large squeeze bottles. I recommend moving to smaller squeeze bottles so the lid of the prep unit can adequately close. These were placed in an ice slurry in the prep unit. Ice must come up around the bottle where the top of the food is. Korean slaw under this prep unit was 44F and salsa verde at 44F and slaw at 46F. They were voluntarily discarded.
Tall refrigerator for servers: salsa verde at 53F, salsa at 47F, guacamole at 47F, pico at 46F. Unit was holding large container of salsa at 40F. These items had been prepared so items had been sitting out. They are used very quickly. Emailed TPHC procedures if they choose to go that route.
Prep unit beside server cooler: lettuce at 45F, pico containers at 45F. Discarded lettuce voluntarily and pico went to Walkin to rapidly cool.
Tall refrigerator next to prep sink: raw chicken at 44F and raw fish at 43F. This unit is constantly being opened and these items are taken in and out.
Low boy cooler: cooked beef 45F, chicken strips 45F, cooked cauliflower 44F. Items were moved to walkin to rapidly chill.
In each of these units all other foods were at or below 41F. Units are working. Anticipate it is procedures that need to be changed.
Recommend moving to metal pans instead of the plastic containers. Return visit required. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of cleaners in the kitchen unlabeled and 2 bottles of sanitizer at the bar unlabeled. All labeled during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 numerous items improperly cooling. Black beans and white beans were in large plastic containers. They were on ice and an ice wand was being used but there was just too much product for them to properly cool. Discarded white beans (over 2 hours out above 70F) and black beans separated down into 4 containers and placed back in the ice bath. Observed salsa and guacamole (with tomatoes) made today large plastic containers and lidded above 41F. PIC advised they had been made less than 4 hours ago. Salsa and guacamole was moved to shallow metal pans and left uncovered. Observed lettuce prepped today in the prep unit above 41F. Ensure it is cooled in the walkin cooler before placing in the prep unit. It was moved back to the walkin cooler to rapidly chill. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a measuring cup submerged in marinade. PIC advised this should not have been in the marinade and he removed it. |
|
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. Top of prep unit is badly damaged and taped. PIC advised another top is on order. Observed metal shelving in walkin cooler rusting.
Remove old, dark caulk from dish machine area and recaulk. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Bulb in walkin freezer is not working. Replace to provide at least 10 foot candles of light. |