| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC) during inspection due to several critical violations and repeat violations. CDI: Education provided. REPEAT VIOLATION.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees handling to-go boxes, using the phone, handling cash, and not washing their hands before donning gloves to prepare food. CDI: Education provided. REPEAT VIOLATION. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in poor repair/EHS unable to dispense paper towels at front hand sink. Paper towels and new battery but unit still not dispensing. CDI: Food employee able to get dispenser to work.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed clogged hand sink in back of kitchen - soiled water standing in sink causing splash and staff unable to use. PIC unable to unclog. EHS will make return visit within 10 days to verify correction. VERIFICATION REQUIRED. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above cilantro and lettuce in walk-in cooler. CDI: Education provided and storage order rearranged.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee beverages stored inside ice in ice machine. CDI: Education provided and food employee moved beverages. 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 Observed high levels of chlorine sanitizer at three compartment sink and in red sanitizer buckets- 200+ppm. CDI: Education provided and food employee diluted solution- 100ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed several plastic insert pans stored as clean soiled with stickers/sticker residue.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white catch plate inside ice machine. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 Observed raw breaded beef not meeting cooling parameters in walk-in freezer. See violation #33 and temp chart for details. CDI: PIC cooked product and started cooling process over.
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 Observed chicken not meeting cooling parameters in walk-in freezer. See violation #33 and temp chart for details. CDI: PIC removed lid from product for more rapid cooling. REPEAT VIOLATION. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and cheesy peppers being held below 135F in front counter steam well/heat lamp. See temp chart for details. PIC stated product prepared between 9am-10am. CDI: PIC rapidly reheated product(166F, 171F). REPEAT VIOLATION. |
|
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 Observed hot dogs being held above 41F in flip top portion of make table. PIC sated product placed into unit between 7am-8am. CDI: PIC covered product with ice bags(40F). REPEAT VIOLATION. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed several TCS foods being held in bulk containers in walk-in cooler with no date labels(beans, beef, lettuce, salsa, slaw, tomatoes). CDI: Education provided and food employee labeled.
**FAILURE TO DATE LABEL CAN RESULT IN FOOD EBING DISCARDED AT NEXT INSPECTION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed raw breaded beef and cooked chicken cooling in plastic bus tubs covered with lids in walk-in freezer. CDI: Education provided, beef sent to be cooked, and chicken lid removed and product stirred for more rapid cooling. REPEAT VIOLATION. |
|
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 chicken being prepared in bus tubs stored directly on top of trash can. CDI: Education provided and product moved to prep table. |
|
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 wiping cloths stored on prep surfaces and on top of bulk flour container. CDI: Education provided and food employee moved sanitizer towels to sanitizer buckets. |
|
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. Observed shelving throughout facility soiled with food waste(dry storage, dish storage, walk-in cooler). Observed gaskets throughout facility soiled with food waste(make table, reach in cooler, walk-in cooler). Observed outside of ice machine soiled with food waste and sticker/white covering. REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink in back of kitchen. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at front hand sink. CDI: Food employee provided trash can. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls around small prep table next to walk-in cooler. REPEAT VIOLATION. |