| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
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 2 oyster tags were missing the dates that they were used/discarded. Also, oyster tags need to be in chronological order. CDI - PIC educated on requirement.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment is serving ceviche and the shrimp is served raw. Establishment needs to acquire parasite destruction information from supplier that states it is frozen to destroy all parasites, or establishment needs to cook shrimp to at least 145F prior to serving. VR - Verification visit required within 10 days. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso reheating in warmer set to medium heat. Queso measured 108F after reheating for around an hour according to PIC. Also, pastor was reheating in steam table at 120F. Use equipment designed for rapidly reheating food, such as the grill or stove top. CDI - Pastor reheated to above 165F on grill and queso moved to pot on stove top and measured 170F at 11AM. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Queso fresco and cabbage were prepared on 3-20 and had not yet been discarded. Also, salsas that were portioned today, but prepared 2 days ago had today’s date on them. Place accurate label to ensure TCS ready-to-eat foods are used or discarded within 7 days of preparation. Staff must be preparation date and not the date it was portioned. CDI - PIC discarded queso fresco and cabbage and corrected the salsa dates.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hot dogs, ham, cooked shrimp, cooked seafood mix, chorizo, and carnitas were missing date labels in sandwich cooler and walk-in cooler. TCS ready-to-eat foods must be labeled with preparation date. CDI - PIC placed prep dates on items. REPEAT
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Menu is missing consumer advisory for raw oysters and ceviche. VR - Verification visit required within 10 days that consumer advisory has been added to the menu. |
|
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 Spray bottles of degreaser and chlorine were missing labels. All toxic chemicals must be labeled. 0 pts. |
|
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. Thawed raw tilapia still in vacuum packages in walk-in cooler. Raw fish must be removed from reduced oxygen packaging prior to thawing under refrigeration. CDI - PIC slit packages open. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Spray bottles of cooking oil were not labeled. Also, same type of spray bottles are being used for the cooking oil and chemicals (bleach, degreaser). Recommend establishment to acquire different bottles for oil or other food that are different from the bottles used to store chemicals to prevent chemical bottles being re-used to store oil. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
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. Replace torn gasket present on sandwich cooler door. Replace torn gasket. 0 pts. |
|
55
|
0.50
|
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. Damaged floor tiles and low grout in some areas of kitchen. Replace damaged tiles and re-grout between tiles where necessary. REPEAT |