| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic food container in handsink by WIC. REPEAT. CDI - PIC removed container.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by 3-comp sink with no soap. CDI - PIC provided soap at handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks by grill line and 3-comp with no paper towels. CDI - PIC provided paper towels at handsinks. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to provide letter of parasite destruction for ceviche from supplier. PIC stated that shrimp is not cooked in their ceviche. CDI - PIC will not offer raw ceviche until they obtain a letter of parasite destruction from the supplier. Facility may offer ceviche with shrimp that is cooked to at least 145 F. |
|
15
|
0
|
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 Observed raw fish stored over containers of margarine in WIC. Observed packages of raw shrimp stored over open containers of ice cream and tamales in reach in freezer. CDI - PIC rearranged storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce such as avocados and mushrooms stored over RTE items such as squash and cheese in WIC.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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. Observed at least half a dozen utensils and equipment such as immersion blender blades, scoops, whisks, and mixer attachments stored clean with food residue and buildup. Additionally, steam table divider with food buildup was stored with clean utensils. Observed at least half a dozen clean cups and bowls with minor food debris. CDI - PIC removed items to be rewashed.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup on interior of ice machine. |
|
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 Observed multiple items reheating at start of inspection such as queso fresco, sauces, and meats that would not have reached 165 F within two hours without intervention by the inspector. CDI - inspector monitored food and advised PIC to use methods such as raising the heat and stirring to ensure food reached 165 F within two hours. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within a total of 6 hours from 135F to 41F. -P. Observed tamales in WIC that were cooked on the previous day and still above 44 F. CDI - PIC voluntarily discarded.
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 . |
|
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 Observed at least 5 large containers of food including brisket, barbacoa, black beans, and burro sauce in WIC with incorrect date marks. Items were datemarked for the time the inspector walked into the facility. Items were already cold and some trays of food were half empty. CDI - PIC changed datemarks to correct date.
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
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "two eggs to order" on brunch menu without asterisk. CDI - PIC added temporary asterisk to all brunch menus and will reprint new menus. |
|
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 Observed tamales in WIC that did not cool to 41 F from the night before. Tamales were stacked in a covered container.
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 . |
|
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. Observed at least 3 squeeze bottles in grill area without labels. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed two avocados in prep tops with stickers. CDI - PIC discarded one and rewashed the other. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed three knives stored in the space between prep surfaces. CDI - PIC removed knives to be rewashed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed bag of clean linens stored on the floor in the bathroom accessed through the kitchen. CDI - PIC removed linens. |