| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one food employee preparing green salsa kit and handling food items with their barehands. Product is not cooked and was already washed. Observed a second food employee chopping cooked brisket with their barehands. CDI- EHS discussed both violations with PIC and PIC voluntarily discarded both items. EHS went over no BHC requirement in which PIC understood. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed warewashing area handsink with a food container stored within it. Observed the same handsink’s paper towel dispenser unable to provide paper towels. CDI- Container removed and paper towel dispenser fixed to provide paper towels. REPEAT. Maintain access to all handsinks at all times. |
|
16
|
0
|
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 blade of mounted can opener with visible food build up. CDI- Can opener removed by PIC and cleaned and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, shredded cheeses and cut cabbage cold holding in main make station above 41F. The products measured below 41F in the middle to bottom portion of the food items, but the top portions were measured well above 41F. The make station is open to the atmosphere and there is a long section of heat lamps located right above the make station. EHS and PIC believes this is the reason the items measured out of temperature. Establishment is unable to keep the flip tops on the make station due to the location of the make station and the above counter top. CDI- Diced tomatoes voluntarily discarded. The other three products were moved to the WIC freezer and blaster chiller to quickly cool (40F, 39F). EHS did observe items individually covered in the unit measured below 41F. EHS recommends not using the heat lamp directly above the unit since it generates so much heat. EHS also recommends covering each TCS food item individually. REPEAT Items placed in unit at 3pm. |
|
23
|
1.50
|
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 on date marking please visit: http://meck.co/FoodSafety Observed 6 containers of pickled jalapeños date marked 12-7 still in-use on 12-20. Per PIC, the onions and carrots are cooked, added to jalapeños and a warm/hot brine, and then cooled to 41F. EHS explained that since the brine is hot and the carrots and onions are heated the product cannot be held under refrigerator for longer than 7 days. CDI- PIC voluntarily discarded the product. EHS explained that if the carrots, onions and brine are not heat treated at any point the product may be cold held for longer than 7 days. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed establishment using TPHC for cooked onions and jalapeño peppers. Each container was properly labeled with date, begin time and discard time. During the previous inspection EHS provided PIC with TPHC template that was filled out on-site. CDI- EHS provided PIC with updated TPHC form and PIC filled form out with EHS present. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food items with wrist watches and bracelets. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 over 8 food containers stored clean with previous date mark label adhesive still on non-food contact surface of containers. CDI- Containers identified and removed to be properly cleaned and sanitized. |