| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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 - REPEAT - No vomit and diarrheal clean up plan or kit in place at time of inspection. CDI - EHS educated on need for plan and emailed the example written procedures provided by the state. Hard copy of educational poster provided to PIC. |
|
15
|
1.50
|
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. - REPEAT - Majority of food items (raw meats, salsas, cheeses, etc) stored in all reach in coolers and freezers were uncovered but not cooling. Cover all items while in storage. |
|
20
|
1.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Shredded cheese in reach in cooler temped at 47F at beginning of inspection and had been cooling for 2 hours per PIC. Temped at 47F again 30 minutes later which indicates improper cooling. CDI - Cheese placed in reach in freezer to quickly cool cheese to 41F within required 4 hour time frame. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
Yes |
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 on date marking please visit: http://meck.co/FoodSafety - Vast majority of items in reach in coolers were not date marked (deli ham, house made salsa, cooked meats, etc). CDI - PIC indicated dates that each item were originally cooked/opened and was allowed to date these items. VR - Verification required within 10 days to ensure proper date marking is occurring. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - REPEAT - Observed 1 unlabeled spray bottle - PIC indicated it was Lysol. CDI - PIC labeled bottle. NOTE: No point increase due to improvement observed as only one spray bottle was observed unlabeled, and it was stored in a correct location. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Cooling shredded cheese observed in covered pan in reach in cooler. Beef tongue observed cooling at room temperature on prep table. Beef tongue temped at 106F and PIC indicated it had only been sitting there for 30-45 minutes. CDI - Cheese uncovered in reach in cooler and beef tongue placed in reach in freezer to rapidly cool. EHS educated on proper cooling methods. VR - Verification required within 10 days to ensure proper cooling methods are being utilized. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
Yes |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - REPEAT - Observed frozen beef tongue sitting in 3 compartment sink with no running water at room temperature to thaw. CDI - PIC moved items to walk in cooler to properly thaw. EHS educated on proper thawing methods allowed. No prep sink in establishment. If 3 compartment sink is going to be used for thawing, complete thawing in the morning before dishes are generated. Clean and sanitize the bay used for thawing before and after thawing is completed. - VR - Verification required within 10 days to ensure proper thawing methods are being utilized. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. - REPEAT - Observed tongs laying directly in raw meats (pork and steak) in bottom of prep cooler. Store in-use utensils so that the handles do not come in contact with the food item. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed 3 knives stored in between cutting board and hot holding equipment which is not a clean area for utensil storage. CDI - PIC removed knives and placed them at 3 compartment sink to be cleaned and sanitized.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cleaned dishes stacked wet. Air dry clean dishes prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
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 tamales placed in grocery bag with water and reheated from frozen in microwave. Tamale removed from plastic bag before being ready to serve for immediate consumption. Grocery bags are NOT an approved, cleanable food contact surface. Therefore, do not use these items to reheat food. CDI - EHS educated PIC on proper food contact surfaces and tamales were discarded. |
|
49
|
1
|
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. - REPEAT - Observed residue and debris buildup on the outside and inside of reach in coolers and freezers. Increase cleaning frequency of these surfaces to prevent accumulation. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Buildup observed on floors, walls, and ceilings throughout the facility. Increase cleaning frequency to prevent accumulation.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - REPEAT - Unused ice machine located outside of back door of establishment. Discard. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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. - REPEAT - Observed employee drink with no lid on prep table sitting next to beef tongue and slicer for meats. Locate a designated area for employee food/drinks away from food contact surfaces. Ensure drinks are covered. CDI - PIC removed drink. |