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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed coffee area handsink with minimal flow when turned on, and no hot water. Handsink was marked as out of order, and employees were observed utilizing other kitchen area handsinks. Facility shall repair and maintain handsinks such that all handsinks have hot water and sufficient flow.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff member dumping beverage into handsink marked ‘out of order’. CDI - EHS and PIC discussed proper usage and maintenance of handsinks.
6-301.14 Post a handwash sign at each handsink. Observed none of the four (4) kitchen area handsinks with posted signage. CDI - EHS provided PIC with handwashing signage for each sign in English and Spanish. |
|
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 Observed one (1) open container of ice cream in the walk in freezer stored beneath frozen mussels. Observed two (2) pans of ceviche mix (raw white fish and raw shrimp) stored above ready to eat foods.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed packaged pork stored below chicken in the WIC. Food employee elaborated that beef had been place on shelving from the walk in freezer to thaw.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in the WIC, including seafood soup, elotes, cooked chicken, and cooked vegetables, marked for previous days of service, with no covers, wrappings, or lids.
CDI - EHS and PIC reorganized storage of food items to prevent contamination. EHS provided WIC storage order charts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 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. Observed one (1) container of queso dip, marked as having been prepared the night before, in the WIC at a temperature of 56F. CDI - PIC voluntarily disposed of out of temperature food. REPEAT. |
|
23
|
0
|
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 three (3) TCS food products (cooked chicken asada and washed lettuce in the WIC and milk in the salsa prep unit underside) without effective date marking. PIC elaborated that these items had been prepared that morning, or in the case of the milk, opened the previous day. CDI - date marks were added to these items.
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 Observed three (3) tcs food items, (Cooked nopal cactus, shredded cooked carnitas, and cooked tamales) in the WIC date marked for more than the allowed holding time (3/7, 3/13, and 3/14, respectively). CDI - PIC voluntarily disposed of these items.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing shrimp at seafood prep sink. While water in sink was running at a temperature of 61F, multiple packages of shrimp were seen resting outside of the water and sink basin, on the prep sink drain board. CDI - PIC removed shrimp on drain board from their packaging, placed them under running water with other, properly thawing shrimp, and increased water velocity. |
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48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility with a high temperature dish plate, but plate was unable to be turned on. PIC elaborated that this was due to a dead battery. REPEAT. A verification will occur no later than 04/01/2023.
Note: No escalation in point deduction due to noted improvement from previous inspection; facility now has access to high temperature dish thermometer, but must make certain it is accessible and usable at all times. |
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