| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 No written procedures provided at the facility for carrying out bodily fluids clean up plan.CDI- Handout was given during inspection by REHS. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members know when to wash their hands. Observed team members perform tasks such as going inside of walk in cooler without washing their hands in between. CDI- REHS educated team member on when to wash their hands. Team member washed hands after being asked by REHS. Continue to work with team members to carry out hand washing properly at the proper times. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy limes in box inside of walk in cooler. CdI- Limes we’re discarded during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed refried beans made the day before that did not meet cooling parameters. Refried beans had a temperature of 67F. Beans were not removed from walk in cooler refrigeration this morning. Ensure that hot foods are cooled down. Within a 6 hour period. CDI- Two bus pans of refried beans were discarded during the inspection. Handout were also given showing how to cool at a faster rate. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items such as diced tomatoes(50F), crema in bottle (45F), and cheese(43F) all above temperature threshold. CDI- All items were moved to reach in unit to fully cool due to tomatoes being recently prepared tomatoes. A risk control will be setup. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: storing foods in broken down smaller portions. Ice baths, or stir wands. Observed refried beans in bulk containers that did not meet cooling due to amounts of food. Ensure that ice wands are being used and foods broken down in to smaller portions to quickly cool foods down. |
|
39
|
0
|
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 foods stored on the ground inside of the walk in cooler. Ensure that foods are stored at least 6 inches off the ground to prevent possibility of contamination. |
|
40
|
0.50
|
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. Effective hats/hairnets shall be worn by anyone engaging in the preparation of foods. Upon arrival observed team member preparing foods without hats/hairnets present. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacking method. |
|
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 damaged gasket channels in some reach in units. Replace torn gasket channels to maintain tight seals. |