| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager(C) Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's course for manager course. No serve safe certified or ANSI accredited program equivalent person in charge present during the inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC unable to tell REHS the six reportable foodborne illnesses and five signs and symptoms. CDI- REHS guided PIC to employee health poster with reportable illnesses and symptoms. REHS educated PIC on the poster and recommended training for all employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety
Continue to work towards building a vomiting and diarrhea cleanup plan in the future to prevent possibility of Hepatitis A exposure. CDI- A handout was given in Spanish showing the items needed and processes used to carry out bodily fluids cleanup. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Ensure that team members are actively washing their hands in between the changing of tasks. One employee was cutting and slicing raw chicken breast on prep station and continued going back and forth from serving on the make line to slicing chicken with only a glove change in between. CDI- Employee was informed at the end of the inspection when to wash their hands to prevent possible cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed bathroom hand washing sink without a hand washing sign present during the inspection. CDI- REHS provided a copy of hand washing sign for food establishment. |
|
15
|
0
|
Food separated & protected |
No |
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 ready to eat lettuce stored below tomatoes with sticker present that need to be washed before use. Observed foods in deep freezer co-mingled that are removed from original packaging. Foods include raw shrimp, cooked chicken, and raw beef. |
|
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 shrimp on the stove at a temperature of 94F. CDI- Shrimp was discarded during the inspection. |
|
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 Observed salsa and salsa verde on the main prep line at a temperature of 43F. These items were prepared today and most likely had not finished fully cooling or was overstacked. Ensure that items are fully cooled before placing inside of prep unit. Items were moved to walk in cooler to cool below temperature threshold of 41F. |
|
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
Observed TCS ready to eat foods prepared days prior inside of prep unit and chest freezer without a date present. Ensure that these items are being dated if they will continue to be saved for time periods greater than 24 hours. CDI- Foods were dated during the inspection by PIC. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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. Observed some foods not readily identifiable inside of dry storage without label present. CDI- PIC labeled containers during the inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed back door leading to outside with sunlight showing underneath. Provide protection to outer opening to prevent insect or rodent entry. Observed multiple dead roaches inside of soda storage closet. Observed roaches on the exterior portion of the chest freezer. Recommended higher frequency of pest control. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed some foods such as breading left uncovered in dry storage. Observed chicken left uncovered and unprotected when food service employee was serving customers during a rush. Ensure that foods are placed in a protected location when not in use. CDI- PIC moved foods to walk in cooler. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats or hairnets shall be worn by all employees engaging in food preparation. Observed employee serving customers without a hat or hairnet present. CDI- REHS asked employee to wear a hairnet when preparing foods. Hairnet was worn by food service employee. |
|
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 gasket channel not maintaining a good seal on chest freezer in back room. Observed men's restroom currenlty out of order.
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 buildup forming inside of walk in cooler and wired cart beside prep station in the back room. Replace rusty materials with materials that are corrosion free. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open. CDI-REHS closed dumpster door during the inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees cell phone make cntact with prep station during the inspection.
Observed employee goods stored inside of prep unit that will be used to store prepared foods.
6-303.11 Provide required lighting intensity.
Observed no bulbs under the hood area. Ensure that this food preparation area is supplied with 50 foot candles at least 30 inches above the ground. |