| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands re-washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed male restroom without hand drying provisions. CDI - PIC re-stocked paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored over raw ground beef inside walk-in cooler and container of raw shell eggs stored over raw shrimp inside lowboy unit. No physical evidence of contamination observed. CDI - EHS educated and all products re-arranged to proper storage order.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods and seasoning uncovered inside walk-in cooler, upright reach-in unit and shelving unit. CDI - All foods covered. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods < 135 inside hotbox. Refer to temperature chart for details. x1 container of frijoles charros had been inside hotbox since 9 am. CDI - All but x1 container taken to grill and re-heated > 165 F; the remaining product was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various TCS foods > 41 F inside cold drawer unit. Refer to temperature chart for details. Cold drawers unable to maintain proper temperatures at < 41 F. Digital display recorded temperature of 47 F. CDI - All products re-located to walk-in cooler. Facility will discontinue use of unit until repaired/replaced.***3-DAY VERIFICATION REQUIRED. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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. 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. Observed no pull date on lengua and pork. PIC and head chef present confirmed items were pulled from freezer 8/8/22. CDI - Items date marked. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout kitchen prep stations, beverage machine and at bar station. PIC demonstrated PCO (Ecolab) last treatment services for cockroach/rodent 7/15/22. Recommend treatment for small fruit flies. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor at bar station. CDI - Bucket removed off floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored inside wall mounted storage unit holding stagnant water. Also observed single service plastic cups used as scoops for seasoning. CDI - Small plastic cups voluntarily discarded, ice scooper and wall mounted unit removed for W/R/S.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knives and spoons being held inside cup of stagnant water at bar station counter. Utensils used to cut limes and held in cup for next use. CDI - EHS educated and all utensils relocated to 3-compartment sink for W/R/S. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed active leak inside upright reach-in freezer. Repairs needed.***No escalation in points due to different category observed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy debris inside bar tap drain hole. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cook-line hand sink missing it’s hot water faucet handle. Repairs needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed kitchen baseboard next to fryer detaching. Repairs needed.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed thorough cleaning needed on floors behind equipment at cook line. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on prep counter in back of facility and employee drinks stored with multi-use service plates. CDI - All items removed.***No escalation in points due to notable improvement since previous inspection. |