| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
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 several employees agree to old employee health policy. CDI- During the inspection PIC Jose (store director) covered all of 2017 food code adoration employee health policy with all staff members. EHS observed over 20 employees agree to the MCPHD employee health agreement/acknowledgement form. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 a cashier employee enter the food prep/display case area and prep RTE cut fruits without washing hands. CDI- Prior to cross contamination EHS informed PIC of violation and PIC had employee wash hands and don gloves. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. -REPEAT- Observed salmon, made in house pesto, tomato sauce, Tzatziki sauce, ranch and horseradish all above 41F. CDI- PIC voluntarily discarded the items. NOTE: Point deduction has remained the same since improvement has been noted from last inspection and in different location. However if the violation occurs again during an inspection point deduction will increase. |
|
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 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. -REPEAT- Observed prep sandwich’s, quinoa, pesto, ranch, and chicken breast all cooling at ambient air, in reach ins, or covered in the walk in cooler. CDI- PIC moved all items to the blast chiller uncovered. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP fish received frozen according to PIC thawed in same ROP package. Observed shrimp thawing in water at 74F and shrimp reached above 41F. CDI- PIC voluntarily discarded the items. |
|
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 cold hold drawers and low boy cooler gaskets torn and damaged. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 gaskets, in between equipment, and walk in cooler fan covers with food or dirt debris build respectfully. Clean as often as needed to prevent and reduce the build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 fan covers with dirt debris throughout the facility. Observed hard to reach areas of floors and walls with minor food debris build up. Hard to reach areas are underneath and behind equipment. |