| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. At time of inspection PIC was not present. CDI-PIC arrived 15 minutes after inspection started. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). Did not observe document of being a food protection manager by PIC. CDI- Midway through inspection PIC was able to provide documentation of food protection manager training via photo from smart phone. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. PIC stated that he is not training his current and new employees on the employee health policy. EHS informed PIC there were some updates to the employee health policy. CDI-EHS provided PIC with written health policy. -REPEAT VIOLATION- |
|
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. Establishment does not have written procedures for the cleanup of vomiting anf diarrheal events. CDI-EHS educated and provided the PIC a template to be implemented. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks with straws stored on top of container of beans as well as on top of the prep counter. CDI-PIC removed employee drinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 packaged raw bacon stored with opened prepackaged deli ham slices. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.-REPEAT VIOLATION- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stacked together with food debris and sticker residue left not them. CDI- PIC moved items to utensil sink to be washed properly at the commissary prior to the next use. -REPEAT VIOLATION- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed RTE rice cooked hot holding in warmer temping at 110F. CDI-EHS educated PIC on proper hot holding temperatures and reheating procedures then PIC properly reheated RTE rice (see temperature chart). |
|
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 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 on date marking please visit: http://meck.co/FoodSafety For more information on date marking please visit: http://meck.co/FoodSafety. Observed several RTE food items in the low boy, prep top cooler and reach in cooler held more than 24 hours without date marking such as cooked cactus, shredded chicken, cooked mushrooms, cut tomatoes, ham slices, horchata, chicken tamales, and red and green sauce. CDI-PIC voluntarily discarded items. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf, Observed large frozen cut of beef sitting on top of water tank. PIC stated that beef was currently thawing from frozen. CDI-EHS educated PIC on proper thawing methods and PIC placed frozen beef in low boy to properly thaw. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT VIOLATION-
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed door open and top vents of MFU open without protection from out door pest. Observed flies throughout the MFU.. -REPEAT VIOLATION- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet in use wiping cloth stored on top of counter top. CDI-PIC placed wet wiping cloth in sanitizer bucket. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use utensil stored directly on top of raw chicken in cooler drawer. CDI-PIC removed utensil and placed in 3 compartment sink to be properly cleaned.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several containers with scoop handles stored directly in dry storage items such as sugar, spice, corn meal, and rice containers. CDI-PIC removed scoops and placed in 3 compartment sink to be properly cleaned. |
|
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 rusted shelving in reach in cooler. Replace rusted shelving. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 hood system, shelving, plastic storage containers cold holding equipment handles in need of cleaning due to dirt and grease residue build up. Clean as often as needed to prevent and reduce the build up. -REPEAT VIOLATION- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 hard to reach areas of floors and walls in need of cleaning due to food and dirt debris build up. Hard to reach areas are behind and underneath equipment. Observed light shield and heat vents in need of cleaning due to grease and dirt buildup. -REPEAT VIOLATION-
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 base boards in of replacement and installed. observed wall and floor damage throughout and behind equipment. |