| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(D)(G)(K) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Person in charge shall ensure that managerial duties are being carried out. Observed employees multiple times not cleaning their hands properly or not at all during the inspection, employees are not using the proper methods to rapidly cool tcs foods, and employees aren't preventing cross contamination of ready to eat foods by not changing single use contaminated gloves. CDI- REHS explained the importance of handwashing correctly and when to hand wash, how to cool foods rapidly, and how to prevent cross contamination. |
|
3
|
1
|
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 When a food employee was asked about the employee health policy the employee did not know where to find the information and couldn't name signs and symptoms to look for in sick employees. PIC was asked the same question and could not identify any signs, symptoms, or food borne illnesses. CDI-REHS guided PIC to sign and discussed the importance of knowing the 6 food borne illnesses as they're reportable to health department. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw shrimp with a gloved hand. Employee was also observed handling raw onions to place on a taco. Ensure that emnployees are washing hands and changing gloves in between tasks to prevent possible contamination of ready to eat foods. CDI-PIC was informed on when employees are to wash their hands and the importance.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee in the middle of preparing food go to the walk in cooler to gather items and return to working on the line with food without washing hands in between. Ensure that employees are wash hands and change glovves with the changing of tasks. CDI-PIC stopped employee and made the employee rewash their hands during the inspection.
2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash their hands in the prep sink during the inspection. Hand washing may only be conducted at the hand washing sink. CDI- REHS asked employee to carry out hand washing inside of hand washing sink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags not kept in chronological order. CDI-Tags were reorganized during the inspection.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed on the menu food establishments offers oysters and multiple dishes of ceviche served under cooked. No parasite destruction letter present. Ensure that a parasite destruction letter is kept on site stating the fish served undercooked is free of parasites. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed limes stored over washed lettuce and shelled eggs stored above vegetables. Ensure that items in the walk in are stored according to their final cook temperatures with ready to eat foods. CDI- PIC reorganized walk in cooler to store foods in an approved manner. |
|
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 All time and temperature controlled foods kept for hot holding shall be maintained at least 135F or greater. Observed shredded chicken at a temperature of 118F.CDI- Shredded chicken was reheated during the inspection using the stove. |
|
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 Observed several items in a prep unit above temperature threshold of 41F. Items include tomatoes(44), raw shrimp(45), raw chicken(44), cooked shrimp(43), and cooked pork(43). CDI- All of these items were moved to walk in cooler to cool below 41F by PIC. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed a number of items cooked and prepared the day before without date marking present. Items include cheese, chicken, barbacoa, and cooked shrimp. CDI-Items were dated during the inspection by PIC. |
|
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 a chemical spray bottle filled with bleach without a label present. CDI- PIC labeled the spray bottle during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed foods such as sliced tomatoes placed directly inside of the prep unit to cool for cold holding. Ensure that items are cooled using appropriate methods such as ice baths, rapid cooling equipment, and separating foods in to smaller/thinner portions. CDI- Tomatoes were moved to walk in cooler to finish cooling process. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door in the kitchen leading to outside with sunlight showing at the top right corner. Ensure that the facility is protected from pests entry by using door sweeps and maintain a tight seal. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 a bag of onions inside of dry storage stored directly on the ground. Ensure that all food is stored in a clean location at least 6 inches off the ground. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed. CDI- PIC pulled the rest of the avocados to wash during the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored inside of sugar and flour. The scoop's handles were making direct contact with the foods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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 some shelves with rust build up left attached. Respray or replace rusty shelving to prevent corrosion.
4-501.11 Maintain equipment in good repair. Observed torn gaskets in multiple reach in units. Replace gaskets to maintain proper seal necessary to maintain cold holding temperatures. Prep unit observed holding food at 44-45F not in good working condition.
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed a cut milk container being used as a funnel. Discarded during inspection due to not meeting cleanability rules. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to the sides of equipment and racks throughout storage and walk in cooler areas. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P No back flow prevention device attached to exterior can wash area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles and wall damage in some areas. Ensure that these are smooth and easily cleanable. In some areas in the kitchen baseboards are made out of wood that is not sealed and still absorbent.
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 build up left attached to ceiling tiles in some areas. Replace these tiles as necessary. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed some parts of the walk in cooler with a lighting intensity lower than 10 foot candles. |