| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink stored on shelf above prep table and another employee drink stored on shelf above disposable lids. Employee drinks must be stored where they can't spill onto clean equipment, single-use/single-service articles, or food. Store on a low shelf or in a separate area. REPEAT. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Over 10 metal pans, 2 vegetable peelers, and dicer found with visible food residue. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be rewashed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, C. Ice machine had visible black buildup on top inside machine. Clean ice machine often enough to avoid buildup, or as often as specified by the manufacturer. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety // 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 Salsa in walk-in cooler measured 64F at 1PM. Salsa had been cooling since 11:45AM. Salsa checked again at 2PM and measured 61F. This rate is not fast enough for salsa to reach 41F within 4 hours. // 1 pan of refried beans measured 75F at 2PM and had been cooling since 11:45AM. CDI - Refried beans discarded and salsa moved to ice bath. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of portioned small cups of salsa measured 44-45F. Small cups were stacked above fill line of pan which caused the top ones to be above 41F. TCS foods in cold holding must be 41F or less. CDI - Salsas moved to walk-in cooler to cool. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Chimichangas, refried beans, guacamole and chicken that were all prepared yesterday were not date marked in the walk-in cooler. Corn in small make-unit did not have a date. Cooked onions and peppers in pan in drawer unit was not date marked. TCS ready-to-eat foods must be date marked and held for no longer than 7 days under refrigeration. CDI - Items dated. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Salsa cooling in large container with tight lid. TCS foods shall be split into smaller portions, cooled on ice, or left uncovered or loosely covered to facilitate rapid cooling. Cooling methods must be able to cool TCS foods prepared at room temperature to 41F within 4 hours. CDI - Salsa moved to ice bath. REPEAT. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
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. ROP bags of raw shrimp in walk-in cooler were not opened. CDI - Bags opened during inspection. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Bags of tortillas stored with linen towels in them contacting the tortillas. Linens must not contact food. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cut pepper in refrigerated drawer still had a sticker on it. Cut avocadoes in sandwich cooler still had stickers on them. Remove stickers from fruits and vegetables during wash process. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans and drink cups stacked while still wet. Utensils must be air dried prior to stacking. Allow adequate time for air drying. REPEAT. |
|
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. Shelves and speed racks in walk-in cooler need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |